INGREDIENTS

Sourdough Lemon Loaf

• 227 grams unsalted butter melted, about 1 cup
• 2 Tablespoons lemon zest about 2 large lemons
• 200 grams granulated sugar about 1 cup
• 3 large eggs about 150 grams
• 20 grams freshly squeezed lemon juice about 2 Tablespoons
• 113 grams sourdough discard, 100% hydration see recipe notes, about 1/2 cup
• 185 grams all purpose flour about 1 1/4 cups
• 4 grams baking powder about 1 teaspoon
• 2 grams salt about 1/4 teaspoon
• 120 grams sour cream about 1/2 cup
  

  Sourdough Lemon Loaf Glaze

  • 110 grams powdered sugar about 1 cup
  • 10 grams freshly squeezed lemon juice use a little extra to thin the glaze as desired
  • 2 grams vanilla extract about 1/2 teaspoon
    

    INSTRUCTIONS

    • • Preheat the oven to 350 degrees F. Line a 9 by 5 baking pan with a piece of parchment paper.
    • To a large bowl, add the melted butter, lemon zest, granulated sugar and eggs. Whisk together until thoroughly combined. Add the freshly squeezed lemon juice and sourdough discard. Whisk again until completely combined.
    • To a small bowl add the flour, baking powder and salt. Fluff together.
    • Add the flour mixture to the lemon mixture and stir together. Add the sour cream and stir until completely combined. Pour the mixture in the parchment-lined baking pan.

      • Bake the loaf at 350 degrees F for 15 minutes. Then reduce the temperature to 325 degrees F for about 50 minutes. Stick a toothpick in the lemon loaf and if it comes out clean, it is finished baking. Let cool for 10 minutes before removing from the pan and continuing to cool on a wire rack. Let cool before topping with lemon glaze.
      • Lemon Glaze: Whisk together fresh lemon juice, powdered sugar and vanilla extract. Add some lemon zest if desired. Drizzle on top of the mostly-cooled loaf and enjoy.

        NOTES

        Sourdough Discard: You can use fresh, bubbly sourdough starter or refrigerated sourdough discard. If you don’t mind a more pronounced sourdough flavor, you can use refrigerated discard from up to a week or two old.  I always use 100% hydration sourdough discard.