Why Make This Recipe
Using sourdough discard is a fantastic way to reduce waste while adding a unique flavor to your baked goods. This Tasty Sourdough Discard Lemon Loaf not only makes good use of that leftover starter, but it also offers a zesty lemon flavor that brightens any day. It’s a perfect addition to your breakfast table or a delightful treat for afternoon tea. The light and fluffy texture combined with the citrusy notes makes it irresistible.
How to Make Tasty Sourdough Discard Lemon Loaf
Ingredients:
- 1 cup sourdough discard
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/4 cup lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup milk
Directions:
- Preheat your oven to 350°F (175°C). Grease a loaf pan.
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the lemon juice, lemon zest, and vanilla.
- Mix in the sourdough discard until well combined.
- In another bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix just until combined.
- 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 before transferring it to a wire rack to cool completely. Enjoy your lemon loaf with family and friends!
How to Serve Tasty Sourdough Discard Lemon Loaf
This lemon loaf is delicious on its own but can be enhanced with a light glaze made from powdered sugar and lemon juice. You can also serve it with a dollop of whipped cream or a scoop of vanilla ice cream for a special dessert. It pairs well with coffee or tea and makes for a lovely brunch item.
How to Store Tasty Sourdough Discard Lemon Loaf
To store the loaf, wrap it tightly in plastic wrap or foil and keep it in an airtight container. It will stay fresh at room temperature for about 3-4 days. If you need to store it for a longer time, it can be frozen. Just slice the loaf, wrap individual slices in plastic wrap, and place them in a freezer bag. It can be frozen for up to three months.
Tips to Make Tasty Sourdough Discard Lemon Loaf
- Make sure your butter is softened to room temperature for a smoother batter.
- Adjust the lemon zest and juice according to your taste for a more zingy flavor.
- If you prefer a denser cake texture, replace a little bit of all-purpose flour with whole wheat flour.
- Don’t overmix the batter to keep the loaf light and fluffy.
Variation
You can add poppy seeds or blueberries to the batter for a fruity twist. Both options pair wonderfully with the lemon flavor, adding a fun texture and additional taste.
FAQs
Can I use a different type of citrus?
Yes, you can substitute lemon with oranges or limes for a different flavor profile.
What can I do with extra sourdough discard?
Besides this lemon loaf, you can use sourdough discard in pancakes, waffles, and even crackers.
Is it okay to use cold sourdough discard?
It’s better to use sourdough discard at room temperature for easier mixing and better incorporation into the batter. If it’s cold, consider letting it sit out for a while before adding it to your recipe.
Sourdough Discard Lemon Loaf
Ingredients
Main Ingredients
- 1 cup sourdough discard Leftover sourdough starter
- 1/2 cup unsalted butter, softened Ensure butter is at room temperature
- 1 cup granulated sugar
- 2 large eggs
- 1/4 cup lemon juice Freshly squeezed recommended
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup milk
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a loaf pan.
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the lemon juice, lemon zest, and vanilla.
- Mix in the sourdough discard until well combined.
- In another bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk, mixing just until combined.
- Pour the batter into the prepared loaf pan and smooth the top.
Baking
- 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 before transferring it to a wire rack to cool completely.