Sourdough Discard Lemon Loaf
A delightful lemon loaf made with sourdough discard for a unique flavor and fluffy texture, perfect for breakfast or afternoon tea.
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.
Notes
For a special dessert, enhance with a light glaze made from powdered sugar and lemon juice or serve with whipped cream or vanilla ice cream. Store wrapped tightly in plastic or foil at room temperature for 3-4 days, or freeze individual slices for up to three months.