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Tasty Sourdough Discard Lemon Loaf with Zesty Glaze

Close-up of a sliced sourdough discard lemon loaf topped with thick white glaze and lemon zest.
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Create a moist, tender sourdough discard lemon loaf that tastes better than store-bought versions. This easy quick bread uses your extra starter and features a bright, zesty lemon glaze for a perfect sweet treat.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened
  • 2 cups (400g) granulated sugar
  • Zest of 2 large lemons
  • 4 large eggs, room temperature
  • 1 cup (120g) active sourdough discard (unfed starter)
  • 1/2 cup (120ml) fresh lemon juice
  • 2 1/2 cups (300g) all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (120ml) buttermilk (or milk mixed with 1/2 tsp vinegar)
  • For the Glaze: 2 cups (240g) powdered sugar, 1/4 cup fresh lemon juice

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a standard 9×5 inch loaf pan, or line it with parchment paper, leaving an overhang for easy removal.
  2. In a large bowl, cream the softened butter, granulated sugar, and lemon zest together with an electric mixer until the mixture is light and fluffy. This step extracts the lemon oil for maximum flavor.
  3. Beat in the eggs one at a time, mixing well after each addition.
  4. Mix in the sourdough discard and 1/2 cup of lemon juice until just combined. Do not overmix.
  5. In a separate bowl, whisk together the flour, baking powder, and salt.
  6. Add the dry ingredients to the wet ingredients alternately with the buttermilk, beginning and ending with the flour mixture. Mix only until the batter is smooth.
  7. Pour the batter into your prepared loaf pan and spread evenly.
  8. Bake for 50 to 60 minutes, or until a wooden skewer inserted into the center comes out clean. If the top browns too quickly, loosely tent it with foil.
  9. Let the loaf cool in the pan for 15 minutes before carefully turning it out onto a wire rack to cool completely.
  10. While the loaf cools, prepare the glaze: Whisk together the powdered sugar and 1/4 cup of lemon juice until smooth and pourable. Add more powdered sugar for a thicker glaze or more juice for a thinner glaze.
  11. Once the loaf is completely cool, drizzle the zesty lemon glaze generously over the top. Allow the glaze to set before slicing and serving your moist lemon bread.

Notes

  • For an extra zesty flavor, rub the lemon zest into the sugar before creaming it with the butter.
  • If you prefer a variation, gently fold in 1/2 cup of fresh blueberries or poppy seeds with the flour mixture in Step 5.
  • Room temperature eggs mix into the batter more smoothly, helping create a tender crumb.

Nutrition

Find it online: https://blissbatter.com/sourdough-discard-lemon-loaf-recipe/