This sourdough lemon loaf is a bright, tender quick bread that makes wonderful use of sourdough starter while delivering fresh citrus flavor. The batter is mixed ahead of time and allowed to ferment, which deepens the flavor and gives the loaf a soft texture.
Finished with a simple lemon glaze, this loaf has the perfect balance of sweetness and tangy citrus. It works beautifully for breakfast, an afternoon treat with tea, or a simple homemade dessert.
Sourdough Lemon Loaf
This sourdough lemon loaf is a simple and flavorful way to use sourdough starter while creating a bright homemade treat. The gentle long fermentation helps develop flavor and can make the loaf easier to digest.
Ingredients
- 2 cups flour (245 g)
- ⅓ cup sourdough starter (100 g)
- ¼ teaspoon salt
- 3 eggs
- ½ cup oil or melted butter (108 g)
- 1 cup sugar (200 g)
- Juice of 1 lemon
- 2 teaspoons baking powder
Instructions
Add the flour, sourdough starter, salt, eggs, oil or melted butter, sugar, and freshly squeezed lemon juice to a large mixing bowl.
Mix just until everything is incorporated and a smooth batter forms.
Cover the bowl and allow the batter to ferment at room temperature for 6 to 8 hours.
When you are ready to bake, preheat the oven to 350°F and line a loaf pan with parchment paper. Wetting the parchment paper slightly can help it fit the pan more easily.
Add the baking powder to the fermented batter and stir until it is fully incorporated.
Pour the batter into the prepared loaf pan and spread it evenly.
Bake for about 60 minutes, or until a toothpick inserted into the center comes out clean.
Allow the loaf to cool in the pan briefly, then transfer it to a wire rack to cool completely.
Mix together a simple lemon glaze with lemon juice and enough powdered sugar to thicken it. Drizzle it on the loaf once it has cooled and serve.
Why You’ll Love This Sourdough Lemon Loaf
This recipe is a great way to use sourdough discard while creating a light and flavorful baked good. The long fermentation helps develop flavor and can make the loaf easier to digest.
The fresh lemon juice adds brightness, while the glaze on top gives the bread a sweet citrus finish that makes each slice extra special.
Ingredients
- 2 cups flour (245 g)
- ⅓ cup sourdough starter (100 g)
- ¼ teaspoon salt
- 3 eggs
- ½ cup oil or melted butter (108 g)
- 1 cup sugar (200 g)
- Juice of 1 lemon
- 2 teaspoons baking powder
For the lemon glaze
- Juice of 1 lemon
- Powdered sugar
How to Make Sourdough Lemon Loaf
Add the flour, sourdough starter, salt, eggs, oil or melted butter, sugar, and freshly squeezed lemon juice to a large mixing bowl.
Mix just until everything is incorporated and the batter is smooth.
Cover the bowl and allow the batter to ferment at room temperature for 6 to 8 hours.
When you are ready to bake, preheat the oven to 350°F and line a loaf pan with parchment paper. Wetting the parchment paper slightly can help it fit the pan more easily.
Add the baking powder to the fermented batter and stir until it is fully incorporated.
Pour the batter into the prepared loaf pan and spread it evenly.
Bake for about 60 minutes, or until a toothpick inserted into the center comes out clean.
Allow the loaf to cool in the pan briefly, then transfer it to a wire rack to cool completely.
How to Make the Lemon Glaze
Once the loaf has cooled, prepare a simple glaze by mixing the juice from another freshly squeezed lemon with enough powdered sugar to create a thick but pourable consistency.
Drizzle the glaze over the cooled lemon loaf and allow it to set before slicing.
Tips for the Best Lemon Loaf
Use freshly squeezed lemon juice for the best flavor. Fresh citrus gives the loaf a brighter and more natural taste than bottled juice.
Do not overmix the batter when adding the baking powder. Stir just until it is incorporated so the loaf stays light and tender.
Allow the loaf to cool completely before adding the glaze so it stays on top rather than soaking into the bread.
Serving Suggestions
This sourdough lemon loaf is delicious served at room temperature. It pairs well with coffee, tea, or even a light breakfast alongside some yogurt.
The loaf also keeps well for several days, making it a great recipe to bake ahead for snacks or gatherings.
Final Thoughts
This sourdough lemon loaf is a simple and flavorful way to use sourdough starter while creating a bright homemade treat. The gentle fermentation adds depth of flavor, and the sweet lemon glaze gives the loaf a refreshing finish.
Once you try this recipe, it may become a favorite way to turn sourdough discard into a delicious and satisfying baked good.
Save it for later…
Leave a Reply