Sourdough Discard Lemon Bread With Lemon Glaze
This moist and tangy sourdough discard lemon bread is infused with fresh lemon zest and topped with a simple lemon glaze – a perfect treat for brunch or a cozy afternoon snack.
Equipment
- 1 Mixing bowl one large and one medium
- 1 Oven preheated to 350°F
- 1 Loaf pan greased
Ingredients
Main Ingredients
- 2 cups flour
- ½ teaspoon salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 8 tablespoons butter melted
- 1 cup cane sugar
- 2 eggs large
- 1 cup sourdough discard
- 1 teaspoon vanilla
- 2 tablespoons lemon juice
- 1 lemon zest from 1 lemon
- 1.5 teaspoons lemon oil food grade only
- ½ cup powdered sugar for glaze
- 1 tablespoon lemon juice for glaze
Instructions
Instructions
- Preheat the oven to 350°F and grease a loaf pan.
- Mix flour, salt, baking powder, and baking soda in a medium bowl. Set aside.
- In a large bowl, stir together melted butter and cane sugar until smooth and creamy.
- Add eggs one at a time, beating well after each addition.
- Stir in sourdough discard, lemon juice, vanilla, lemon zest, and lemon oil until fully combined.
- Fold in the dry ingredients gently, mixing just until no dry flour remains.
- Pour the batter into the prepared loaf pan and smooth the top evenly.
- Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the pan for 10-20 minutes, then transfer to a wire rack to cool completely.
- Mix powdered sugar and lemon juice for glaze, then drizzle over cooled bread before serving.
Notes
Don’t skip the lemon zest—it carries most of the lemon flavor. For a dairy-free version, substitute butter with a neutral oil like avocado. Older discard gives a stronger tang. Long ferment overnight if desired. Add nuts or fruit after mixing for variety.