Sourdough Discard Lemon Loaf
This moist and zesty Sourdough Discard Lemon Loaf is a delightful way to use your sourdough discard, bursting with bright citrus flavor and a tender crumb. Perfect for breakfast, brunch, or a light dessert.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 70 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
Scale
- 1 cup sourdough discard (unfed)
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ¾ cup granulated sugar
- 2 large eggs
- ½ cup plain yogurt
- ⅓ cup vegetable oil
- Zest of 2 lemons
- ¼ cup fresh lemon juice
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×5 inch loaf pan and set aside.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, beat the sugar and eggs until combined. Add the sourdough discard, yogurt, oil, lemon zest, lemon juice, and vanilla extract; mix until smooth.
- Gradually fold the dry ingredients into the wet ingredients until just combined. Do not overmix.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the loaf to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
For an extra lemony glaze, drizzle a mixture of powdered sugar and lemon juice over the cooled loaf before serving.
Find it online: https://mommiesmore.com/sourdough-discard-lemon-loaf/