Sourdough Discard Lemon Loaf
This moist and tangy Sourdough Discard Lemon Loaf is a delightful way to use your sourdough starter discard, bursting with fresh lemon flavor and perfect for breakfast or dessert.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 70 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
Scale
- 1 cup sourdough starter discard (unfed)
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 large eggs
- 3/4 cup granulated sugar
- 1/2 cup vegetable oil
- 1/4 cup milk
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
- In a medium bowl, whisk together the sourdough discard, flour, baking soda, and salt until combined.
- In a large bowl, beat the eggs and sugar together until light and fluffy.
- Add the oil, milk, lemon juice, lemon zest, and vanilla extract to the egg mixture and mix until smooth.
- Gradually add the dry ingredients to the wet ingredients, folding gently until just combined. Do not overmix.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the loaf to cool in the pan for 15 minutes before transferring to a wire rack to cool completely.
Notes
For extra zing, drizzle a simple lemon glaze over the cooled loaf by mixing powdered sugar with fresh lemon juice.
Find it online: https://allfoodsrecipe.com/sourdough-discard-lemon-loaf/