Sourdough Discard Lemon Loaf
A moist and zesty lemon loaf made using sourdough discard, perfect for a tangy and natural treat that reduces waste.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 70 minutes
- Yield: 10 servings
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
Scale
- 1 cup sourdough discard (unfed)
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup granulated sugar
- 2 large eggs
- ½ cup vegetable oil
- ¼ cup plain yogurt or sour cream
- Zest of 2 lemons
- ¼ cup fresh lemon juice
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, beat the sugar and eggs until light and fluffy.
- Add the sourdough discard, vegetable oil, yogurt (or sour cream), lemon zest, lemon juice, vanilla extract, and almond extract (if using). Mix well.
- Gradually fold the dry ingredients into the wet ingredients until just combined. Do not over-mix.
- 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, then transfer to a wire rack to cool completely before slicing.
Notes
For an extra burst of citrus flavor, drizzle a simple lemon glaze made from powdered sugar and lemon juice over the cooled loaf.
Find it online: https://grilldrip.com/sourdough-discard-lemon-loaf/