Sourdough Discard Lemon Loaf
A moist and tangy lemon loaf made using sourdough discard, perfect for a naturally flavorful and easy-to-make treat.
- 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
- 1 ½ cups all-purpose flour
- ¾ cup granulated sugar
- ½ cup unsalted butter, melted
- 2 large eggs
- 2 tablespoons lemon zest (about 2 lemons)
- ⅓ cup fresh lemon juice
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
- In a large bowl, whisk together the sourdough discard, melted butter, sugar, eggs, lemon juice, lemon zest, and vanilla extract until smooth.
- In a separate bowl, sift together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
- Allow the loaf to cool in the pan for 15 minutes before transferring to a wire rack to cool completely.
Notes
For an extra burst of lemon flavor, drizzle a simple lemon glaze over the cooled loaf using powdered sugar and fresh lemon juice.
Find it online: https://justhealthybites.com/sourdough-discard-lemon-loaf/