Sourdough Discard Lemon Bread With Lemon Glaze

A mouth-watering sourdough lemon bread made with tangy discard and lots of vibrant lemon flavor enveloped in a thick, soft layer of sweet lemony glaze.

I love lemon recipes, but this one may top the list. It’s perfect for springtime, or just to brighten up any day.

It has such a powerful lemon flavor, particularly because of the several methods of adding lemon flavor in, but also because of the way the sourdough and lemon work together to make this loaf so perfectly tart.

The addition of white sugar is indulgent and complements the tartness so well.

This sourdough lemon bread recipe can be brought together quickly and served up the same afternoon if you’re expecting company or simply have a lemon craving.

However, you can also choose to long-ferment overnight for more nutritional benefits. The lengthier fermentation process breaks down the anti-nutrients in whole grains to make them more digestible and better absorbed by the body. This process weakens the gluten structure, enhancing the texture of the loaf.

Another reason I love the long-fermented version is that I can mix the butter, flour, and starter, let it sit out overnight, preheat my oven in the morning, and with a few additions and a quick stir, we’re well on our way to the best breakfast or afternoon snack.

Bringing together fruit and fermented grains, I’d argue that the final product is a pretty healthy breakfast. 

And if you’re like me and keep a jar of discard in the fridge, you’re always happy for a recipe to add some discard to. 

Why We Love This Sourdough Lemon Loaf

Delicious: This recipe is simply bursting with lemon flavor. With lemon juice, zest, and lemon oil, it’s alive with citrusy flavor and aroma, while also having a tender crumb due to the addition of sourdough discard.

Versatile: The lemon loaf batter is marvelous as is, but don’t hesitate to be creative and add some fresh berries, chopped nuts, white chocolate chips, or poppy seeds. Keep the add-in proportions low, as this is a single loaf, and gently fold additions in after the batter has already been mixed.

Discard recipe: If you use your sourdough starter frequently, you’ll also have a lot of discard that needs to be used up. This is a great recipe for using up discard, while also reaping the benefits of fermented grains and sourdough flavor.

Tips

• Don’t skip the lemon zest. It adds the bulk of the lemon flavor, and without it, you end up with a quick bread with a whisper of lemon flavor.
• For a dairy-free option, use a neutral flavored oil such as avocado or coconut oil in place of butter. 
• Using an older discard will lend a stronger sourdough tang than a fresh discard or active starter. This comes down to your personal preference.
• If you choose to long-ferment your batter, use a stand mixer or hand mixer to make the mixing easier. The dough becomes very stiff and combining the other ingredients can be challenging by hand.
• If you add fruit or nuts to your loaf, gently fold them in after the batter has been mixed up. 
• If the top of the loaf starts to brown too much before it is baked through, place a sheet of parchment paper or aluminum foil loosely over the top until done.
• Be sure that your lemon oil is food grade, not a household use essential oil.
• Double this recipe and give a loaf away – you’re sure to make someone’s day.

Tools You May Need

Stand mixer with paddle attachment – you can also use a hand mixer or mix by hand

Loaf pan

Parchment paper

Large mixing bowl

Measuring cups and spoons

Ingredients

Lemon Loaf

Flour – all-purpose flour is your base here

Salt – sea salt counters the sweetness

Baking powder & baking soda – these provide the rise in this loaf

Butter – melted and cooled

Sugar – sweet to counter the sour

Eggs – two large eggs

Sourdough discard – or active starter

Vanilla – adds warmth and flavor complexity 

Lemon juice – fresh is best, but bottled will work, if needed

Lemon zest – don’t skip or substitute this one

Lemon oil – optional, but adds a lot to the overall lemon flavor

Lemon Glaze

Powdered sugar – powdered sugar is super fine and keeps the glaze texture very smooth

Lemon juice – fresh or bottled will work, but fresh lemon juice adds better flavor to the glaze

How to Make Sourdough Lemon Bread

Quick Recipe

Preheat the oven to 350 degrees Fahrenheit.

Fully melt the butter, then allow it to cool until just warm.

Grease your loaf pan thoroughly, or you can line it with parchment paper for easy removal.

In your large bowl, combine melted butter, sugar, vanilla, lemon juice, lemon zest, lemon oil, eggs, and sourdough discard.

In another smaller bowl, mix flour, salt, baking powder, and baking soda.

Slowly incorporate the dry ingredients into the wet ingredients without over-mixing.

Scrape the batter into the prepared loaf pan.

Bake in the preheated oven for 55-65 minutes until a toothpick inserted in the center comes out clean and the loaf is golden brown. 

Cool for at least 20 minutes before adding the glaze.

While the loaf cools, whisk together the glaze ingredients until smooth.

Pour the glaze evenly over the top, slice, and enjoy.

Long Fermented Recipe

Fully melt the butter, then allow it to cool until just warm. 

In your large bowl, combine melted and cooled butter, flour, and sourdough starter. Cover with a lid or plastic wrap and let the dough rest at room temperature for 8-24 hours. 

*I find that adding eggs to the dough before the fermentation makes a better finished product. I know many people are not comfortable with that, you can also leave them out and wait to add them until the next day no problem.

The next day, preheat the oven to 350 degrees Fahrenheit.

Grease your loaf pan thoroughly, or you can line it with parchment paper for easy removal.

If using a stand mixer and paddle attachment, add the fermented batter to the bowl of your stand mixer. Otherwise, prepare your hand mixer or spoon of choice.

Add vanilla, eggs (if you didn’t already add them), sugar, lemon juice, lemon zest, lemon oil, baking soda, baking powder and salt to the fermented dough.

Mix at until the batter is incorporated and the large clumps are broken up, but don’t over-mix.

Scrape the batter into the prepared loaf pan.

Bake in the preheated oven for 55-65 minutes until a toothpick inserted in the center comes out clean and the loaf is golden brown.

Cool for at least 20 minutes before adding the glaze.

While the loaf cools, whisk together the glaze ingredients until smooth.

Pour the glaze evenly over the top, slice, and enjoy.

Storage

Store at room temperature in an airtight container for several days, or in the refrigerator for up to a week. 

To freeze leftovers, cool completely, then place the loaf (or slices separated by parchment paper) in an airtight, freezer-safe bag and keep for several months. Thaw at room temperature.

If you are planning to freeze, I recommend freezing without the glaze. Simply mix the glaze up and apply it after thawing the loaf.

FAQ

If you’d like more sweet sourdough recipes, try these:

• Sourdough Swedish Cinnamon Buns
• Easy Sourdough Blueberry Bread
• Sourdough Cinnamon Crunch Bagels
• Sourdough Pastry Braid
• Double Chocolate Sweet Rolls

If you try this recipe and love it, I would love if you could come back and give it 5 stars! Tag me on Instagram @farmhouseonboone

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