Sourdough Lemon Bread (Printer-Friendly)
A moist and tangy sourdough lemon bread infused with fresh zest and topped with a bright lemon glaze.
# The Ingredients You'll Need:
→ Main Ingredients
01 -
2 cups all-purpose flour
02 -
½ teaspoon salt
03 -
1 teaspoon baking powder
04 -
½ teaspoon baking soda
05 -
8 tablespoons unsalted butter, melted
06 -
1 cup cane sugar
07 -
2 large eggs
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1 cup sourdough discard
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1 teaspoon vanilla extract
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2 tablespoons fresh lemon juice
11 -
Zest of 1 lemon
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1.5 teaspoons food-grade lemon oil
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½ cup powdered sugar (for glaze)
14 -
1 tablespoon fresh lemon juice (for glaze)
# Step-by-Step Instructions:
01 -
Preheat oven to 350°F and grease a loaf pan thoroughly.
02 -
In a medium bowl, whisk together flour, salt, baking powder, and baking soda until evenly distributed.
03 -
In a large bowl, stir melted butter with cane sugar until the mixture is smooth and creamy.
04 -
Add eggs one at a time to the butter and sugar mixture, beating thoroughly after each addition to blend fully.
05 -
Stir in sourdough discard, fresh lemon juice, vanilla extract, lemon zest, and lemon oil until combined uniformly.
06 -
Gently fold the dry ingredient mixture into the wet ingredients just until no dry flour remains, avoiding overmixing.
07 -
Pour the batter into the prepared loaf pan and smooth the surface evenly with a spatula.
08 -
Bake for 55 to 65 minutes, or until a toothpick inserted in the center comes out clean and the crust is golden.
09 -
Allow the bread to cool in the pan for 10 to 20 minutes before transferring to a wire rack to cool completely.
10 -
Combine powdered sugar with lemon juice to form a smooth glaze, then drizzle over the cooled bread prior to serving.
# Extra Tips:
01 -
Do not omit lemon zest as it provides the primary lemon flavor. For a dairy-free option, substitute butter with a neutral oil such as avocado oil. Older sourdough discard imparts a tangier profile; an overnight ferment enhances complexity. Optionally incorporate nuts or fruits after mixing.