Looking for a bright and beautiful way to use your sourdough discard? This Sourdough Lemon Loaf is the perfect balance of tangy citrus and sweet, buttery goodness. It’s soft, moist, and topped with a thick lemon glaze that takes it over the top.
This recipe uses sourdough discard, fresh lemon juice, and lemon zest to give you a lemon cake that’s anything but basic. One bite and you’ll be hooked. 🍋
👉 New to sourdough baking? If you don’t have a starter yet or you’re not sure how to maintain one, no worries! I’ve got you covered. Check out my step-by-step guide to making a sourdough starter — it’s beginner-friendly, easy to follow, and will have you baking sourdough in no time. Once your starter is active, you’ll have plenty of discard to make delicious recipes like this lemon loaf!
🌾 A Special Ingredient I Love Using
I use Heritage Wheat Flour from Sunrise Flour Mill in so many of my baked goods, including this sourdough lemon loaf — and it truly makes a difference. This flour is milled from organic, heritage wheat that’s naturally higher in nutrients and easier to digest than modern wheat. It’s especially close to my heart because my husband, who’s sensitive to gluten, can actually enjoy my desserts when I use this flour. If you’re looking for a more nourishing, gut-friendly option for your baking, I highly recommend giving it a try!
This post contains affiliate links, which means I may earn a small commission if you purchase through them — at no extra cost to you. As a special bonus, you’ll get 20% off your order from Sunrise Flour Mill when you use my link. I only recommend products I truly love and use in my own kitchen!
Here’s a glimpse of what you would need to get started (if your not already making sourdough)
– a quart size mason jar
-lid or a paper towel & a rubber band
-one rubber band or a dry erase marker
– quality flour- all purpose or bread flour. ( the King Arthur brand is great) or for those sensitive to gluten try out heritage wheat.
-filtered water – room temperature
Sourdough Lemon Loaf Recipe with Discard – Moist & Zesty
A bright, moist sourdough lemon loaf made with fresh lemon juice, zest, and sourdough discard. Topped with a thick lemon glaze, it's the ultimate citrus treat!
Ingredients
Lemon Cake
Lemon Glaze
Instructions
Lemon Cake
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Preheat oven to 325°F (165°C). Grease or line a loaf pan with parchment paper.
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In a large bowl, use an electric mixer to beat the butter and sugar until light and fluffy.
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Mix in the lemon zest, lemon juice, sourdough discard, and sour cream until fully incorporated.
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Add the eggs, mixing well.
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Add the flour, salt, and baking powder, and mix until just combined.
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Pour the batter into the prepared loaf pan and smooth the top.
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Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
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Let the loaf cool in the pan for 10–15 minutes, then remove and transfer to a wire rack to finish cooling.
Lemon Glaze
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In a small bowl, mix together powdered sugar, lemon zest, and lemon juice.
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If the glaze is too thick, add a little more lemon juice (½ to 1 tbsp).
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Once the loaf is completely cooled, pour the glaze over the top and spread evenly.
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Serve immediately and enjoy!
