Sourdough Discard Lemon Loaf

5 from 1 vote

Ready in less than an hour, this moist Sourdough Discard Lemon Loaf is the perfect bake for the lemon lovers in your life! It's full of lemon flavor and topped with a sugary, lemon glaze!

Prep Time5

Cook Time50

Total Time55

Course: Dessert

Cuisine: American

Servings: Slices

Calories: 421kcal

Author: Lynn Polito

Equipment

Ingredients

1 ½ cups Flour
1 ½ teaspoon Baking Powder
1 tablespoon Lemon Zest
½ teaspoon Salt
½ cup Butter Unsalted, room temperature
1 cup Granulated Sugar
2 large Eggs
¾ cup Sourdough Discard
2 tablespoon Lemon Juice

For the lemon syrup

¼ cup Powdered Sugar
3 tablespoon Lemon Juice

For the Glaze

1 cup Powdered Sugar plus more for a thicker consistency
1 tablespoon Lemon Juice
1 tablespoon Whole Milk

Instructions

Preheat the oven to 350 degrees F. Grease a loaf pan with butter. Set that aside.
In a small bowl, mix together the flour, salt, and baking powder. Set that aside.
In the bowl of a stand mixer fitted with the paddle attachment, add the granulated sugar and butter. Cream on medium speed for 1-2 minutes until fully combined and light and fluffy.
Add the eggs, sourdough discard, lemon zest, and lemon juice to the bowl of the stand mixer. Mix well.
Add the dry ingredients to the bowl with the wet ingredients. Mix for 30 seconds or until the ingredients are just mixed. Do not overmix at this point.
Pour the batter into the prepared loaf pan. Bake for 50-55 minutes or until a toothpick is inserted and comes out clean. Remove the loaf pan from the oven and let it cool for 10 minutes.
While the loaf cools, mix together the ingredients for the lemon syrup. Remove the cake from the loaf pan and place it on a cutting board or a plate. Brush the lemon syrup all over the loaf while it is still warm. After the syrup has been brushed into the loaf pan, let it cool to room temperature.
When the loaf has cooled completely, mix together the glaze ingredients. For a thicker glaze, add more powdered sugar. For a thinner glaze, add more milk or lemon juice. Pour the glaze over the cake and serve immediately.

Notes

If you find that the top of the loaf cake is browning too quickly, tent aluminum foil over the loaf pan while the cake continues baking.
For best results, fresh lemons are best. Even though you can buy a squeezy bottle of lemon juice in the store, fresh lemons and fresh lemon zest is best.
Make sure the butter and sugar are well mixed together before adding the rest of the ingredients. That adds to a light and fluffy texture to the lemon loaf.
Grease your loaf pan thoroughly to prevent the loaf from sticking. You can also use parchment paper to line the pan for easy removal.
Allow the loaf to cool in the pan for about 10-15 minutes before transferring it to a wire rack to cool completely. This helps prevent the loaf from breaking apart.

Nutrition