Moist Tangy Lemon Bread

This moist and tangy sourdough discard lemon bread is a wonderful way to use up your sourdough discard while enjoying a bright citrus flavor. It feels like a warm hug on a lazy afternoon or a fresh addition to weekend brunch. The lemon glaze adds just the right touch of sweetness that complements the bread’s natural tang.

I first stumbled on this recipe when I had leftover sourdough discard and wanted to make something beyond pancakes. Now it’s a staple at our family gatherings, everyone loves that citrus pop.

Ingredients

• Two cups flour: for structure always use all-purpose for best texture
• Half a teaspoon salt: to enhance flavor and balance sweetness
• One teaspoon baking powder: to help the bread rise gently
• Half a teaspoon baking soda: works with the sourdough’s acidity for lift
• Eight tablespoons melted butter: adds richness and moisture
• One cup cane sugar: for natural sweetness feel free to swap with coconut or brown sugar
• Two large eggs: bind ingredients and add tenderness
• One cup sourdough discard: for tang and a natural starter flavor choose discard that is fresh and bubbly
• One teaspoon vanilla: to deepen the aroma
• Two tablespoons lemon juice: for brightness and acidity
• Zest from one lemon: carries most of the lemon flavor so do not skip
• One and a half teaspoons food-grade lemon oil: boosts the lemon notes without bitterness
• Half a cup powdered sugar: brings sweetness for the glaze
• One tablespoon lemon juice: for the glaze to keep it light and fresh

Step-by-Step Instructions

Preheat the Oven:

Make sure your oven is ready at 350 degrees Fahrenheit and grease a loaf pan to prevent sticking and help with even baking.

Mix Dry Ingredients:

In a medium bowl, whisk together the flour, salt, baking powder, and baking soda to evenly distribute the leaveners and seasoning.

Combine Butter and Sugar:

In a large bowl, stir the melted butter with cane sugar until smooth and creamy. This forms the base that makes the bread moist and sweet.

Add Eggs:

Incorporate the eggs one at a time, beating well after each addition so the mixture becomes smooth and slightly thickened.

Add Flavorings and Discard:

Mix in the sourdough discard, lemon juice, vanilla, lemon zest, and lemon oil until the batter is fully combined with a uniform lemony aroma.

Fold in Dry Ingredients:

Gently fold the dry ingredients into the wet mixture just until no dry spots remain. Avoid overmixing to keep the crumb tender.

Pour Batter and Bake:

Transfer the batter to your prepared loaf pan and smooth the top evenly. Bake for 55 to 65 minutes until a toothpick inserted comes out clean.

Cool Bread:

Let the bread cool in the pan for 10 to 20 minutes then move to a wire rack to cool completely for best texture.

Prepare and Add Glaze:

Mix powdered sugar with lemon juice until smooth. Drizzle this simple glaze over the cooled bread for a shiny finish and extra lemon zing.

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I love how the lemon zest is the star here, it lifts the whole loaf and creates a fresh brightness that is addictive. I remember baking this one morning for my parents and seeing their smiles when the lemon aroma filled the kitchen made all the effort worth it.

Storage Tips

Store the bread in an airtight container at room temperature for up to three days. To keep it longer, wrap slices tightly and freeze for up to two months. Thaw gently before serving.

Ingredient Substitutions

For a dairy-free version, swap melted butter with a neutral oil such as avocado or light olive oil. You can replace cane sugar with honey or maple syrup but reduce liquids slightly. If you do not have lemon oil, use extra lemon zest for similar flavor.

Serving Suggestions

This bread pairs wonderfully with whipped butter, mascarpone, or cream cheese. It also makes a fresh base for berry compotes or honey drizzle. Serve alongside tea or coffee for a perfect snack.

Cultural Context

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Lemon bread has roots in various baking traditions, often used as a fresh and bright dessert or snack. Using sourdough discard in this recipe adds a sustainable twist that honors the art of natural fermentation, something cherished in many cultures.

Frequently Asked Questions

→ What role does sourdough discard play in this bread?

Sourdough discard adds a gentle tang and moist texture, enhancing flavor complexity and crumb tenderness.

→ How important is fresh lemon zest in this loaf?

Fresh lemon zest provides essential bright, citrus aromas that define the bread's character.

→ Can I substitute butter with another fat?

Yes, a neutral oil like avocado oil works well for a dairy-free option without altering moisture too much.

→ How do I know when the bread is fully baked?

Insert a toothpick into the center; it should come out clean or with just a few moist crumbs attached.

→ What variations can I add to customize this bread?

Consider folding in chopped nuts or dried fruit before baking to introduce textural contrast and flavor depth.