Sourdough Lemon Loaf Recipe (Easy Discard Bread)
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This Sourdough Lemon Loaf is packed with citrusy, buttery goodness, with fresh lemon juice and zest in the batter, plus a lemon syrup and glaze that really make the flavor pop. The loaf stays moist for days, thanks to the Greek yogurt and a touch of oil.
You can make it quickly with sourdough discard. Or if you prefer, you can ferment it longer with an active starter for an extra depth of flavor. It’s a simple, yet super delicious way to kick off the season with a burst of lemony goodness!
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Why You’ll Love This Easy Recipe:
A Flexible Recipe
This recipe calls for sourdough discard, but don’t worry if you don’t have any on hand. You can easily swap it out for an active sourdough starter instead. Just be sure to use the same amount in grams, and you’re good to go.
For the best results, I recommend using fresh sourdough discard that’s no older than 1-2 days for that perfect balance of tang and flavor.
No Mixer Needed
This recipe is all about keeping it easy. No fancy mixers required. Just grab a whisk, mix the wet ingredients and dry ingredients, pour the batter in, and bake. That’s it! If you’re all about simple, low-maintenance sourdough recipes that still turn out amazing, this one’s for you.
Stays Moist for Days
This loaf doesn’t dry out overnight. Thanks to the Greek yogurt and a bit of oil, it stays moist and delicious for days. It’s just as good on day four as it is fresh out of the oven. Perfect for making ahead or snacking on throughout the week—if it even lasts that long!
Loaded with Lemon Flavor
If you’re a fan of lemon, you’re in for a treat. This loaf is packed with lemony goodness, from the zest and juice in the batter to the lemon syrup and glaze on top. Just like my Sourdough Lemon Cake to my Sourdough Lemon Bars, every bite is bursting with fresh, citrusy flavor. It’s like a little slice of sunshine in every bite!
Ingredients & Substitutions
* To find precise measurements, scroll to the bottom of this post to find the recipe card*
Sourdough Lemon Loaf
- Flour: All-purpose flour works perfectly for this recipe!
- Leaveners: Double check that your baking powder and baking soda aren’t expired! Otherwise this beautiful loaf won’t rise properly.
- Sugar: Use granulated white sugar for the best texture and sweetness. Cane sugar works too.
- Lemons: For the best flavor, use freshly squeezed lemon juice and don’t skimp on the lemon zest! Sadly, store-bought lemon juice just doesn’t produce the same zesty flavor.
- Unsalted butter: If you use salted butter, reduce the salt by 1g or ¼ teaspoon.
- Oil: I used avocado oil, but you could substitute with vegetable oil.
- Greek yogurt: Makes this lemon loaf super moist. Can be substituted with sour cream.
- Eggs: Place your eggs in a bowl of hot water to quickly bring them to room temperature.
- Sourdough discard: I recommend using fresh sourdough discard, no older than 1-2 days. You can substitute discard with active sourdough starter, just be sure to use the same amount in grams.
Lemon Syrup
- Lemon Juice: Just as before, freshly squeezed lemon juice is the way to go! It will give you the best bright citrusy flavor you are craving! Skip the bottled lemon juice, it won’t cut it.
Lemon Glaze
- Milk: I used whole milk, but you can substitute this with any of your favorite non-dairy options!
How to Make Sourdough Lemon Loaf
- Preheat the oven to 350 degrees F. Grease and line an 8.5 x 4.5 inch loaf pan with parchment paper (I like to make a parchment paper sling). Set aside.
- In a large bowl, whisk together the flour, baking powder, and salt. Set aside.
Step 3: In a medium bowl, add the sugar and lemon zest. With clean hands, rub the lemon zest into the sugar with your fingers. This extracts the lemon oil, giving the lemon loaf even more lemony flavor.
4. To the lemon sugar, add the melted butter, neutral oil, yogurt, lemon juice, eggs, vanilla extract and sourdough discard. Whisk until smooth. For the best mixing and baking experience, be sure to use all room temperature ingredients.
- Pour the wet ingredients into the flour mixture. With a rubber spatula, mix until all of the flour mixture is combined. The batter will spread lumpy, and this is normal. Be careful not to over mix, otherwise this will create a dense quick bread.
- Pour the batter in the prepared loaf pan.
Baking Tip
You can substitute the sourdough discard with active sourdough starter. Just be sure to use the same amount in grams.
7. Bake for 45-50 minutes or until a toothpick placed in the center of the loaf comes out mostly clean. If the top is browning too quickly, cover with aluminum foil and continue to bake.
8. Allow the lemon loaf to cool in the loaf pan for 10 more minutes. In the meantime, prepare the lemon syrup.
Lemon Syrup
In a small bowl, whisk together the lemon juice and powdered sugar until the sugar is completely dissolved.
Gently remove the sourdough lemon loaf from the loaf pan and place it on a wire rack that is on top of a baking sheet or parchment paper. With a pastry brush, brush the lemon syrup all over the lemon loaf. Leave to cool completely.
Lemon Glaze
Once the lemon loaf has completely cooled, whisk together the powdered sugar, lemon juice and milk. You want the glaze to be thick, not runny. If the glaze is too thick, add 5g (½ teaspoon) of lemon juice until you have reached desired consistency.
If the glaze is too runny, add 28g (¼ cup) of confectioner’s sugar until you have reached desired consistency.
Pour the lemon glaze on top of the Sourdough Lemon Loaf. Leave to dry before slicing. Enjoy!
How to Store
Keep your Sourdough Lemon Loaf in an airtight container at room temp for about 3-4 days. If you want it to last longer, wrap it up tight in plastic wrap or foil and pop it in the fridge for up to a week.
You can also slice and freeze it for up to 3 months. Just let it thaw whenever you’re ready to dig in.
FAQs
The glaze is on the zesty side, which brings out the bright lemon flavor. It’s the perfect balance to the sweetness of the loaf.
Yes, you can use bubbly sourdough starter for this great recipe. Just make sure to use the same amount in grams. Active sourdough starter will give the loaf a bit more rise, but the flavor will still be great.
If you want to experiment with different flavors, you can add a handful of poppy seeds or a touch of lemon extract for an extra punch. If you’re looking for a healthier twist, try swapping the sugar for honey or maple syrup, but be aware this might change the loaf’s texture slightly.
As for flour, you can use whole wheat flour or bread flour, but expect a denser, heartier loaf. For a dairy-free version, swap the Greek yogurt for a dairy-free yogurt, and replace the butter with a plant-based alternative.
Sourdough Lemon Loaf Recipe
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Ingredients
Sourdough Lemon Loaf
- 250 grams all-purpose flour about 1 3/4 cups
- 8 grams baking powder 2 teaspoons
- 3 grams salt 1/2 teaspoon
- 200 grams sugar 1 cup
- 10 grams lemon zest 2 Tablespoons
- 113 grams unsalted butter, melted 1/2 cup
- 24 grams neutral oil 2 Tablespoons
- 45 grams lemon juice, freshly squeezed 3 T
- 2 eggs, room temperature large
- 4 grams vanilla extract 1 teaspoon
- 100 grams sourdough discard, room temperature 1/3 cup
- 125 grams Greek Yogurt, room temperature 1/2 cup
Lemon Syrup
- 55 grams lemon juice, freshly squeezed 4 Tablespoons
- 21 grams confectioners' sugar 3 Tablespoons
Lemon Glaze
- 130 grams confectioners' sugar 1 cup
- 15 grams lemon juice, freshly squeezed 1 Tablespoon
- 15 grams milk 1 Tablespoon
Instructions
Sourdough Lemon Loaf
- Preheat the oven to 350 degrees F. Grease and line an 8.5 x 4.5 inch loaf pan with parchment paper (I like to make a parchment paper sling). Set aside.
- In a large bowl, whisk together the flour, baking powder, and salt. Set aside.250 grams all-purpose flour, 8 grams baking powder, 3 grams salt
- In a medium bowl, add the sugar and lemon zest. With clean hands, rub the lemon zest into the sugar with your fingers. This extracts the lemon oil, giving the lemon loaf even more lemony flavor.200 grams sugar, 10 grams lemon zest
- To the lemon sugar, add the melted butter, neutral oil, yogurt, lemon juice, eggs, vanilla extract, sourdough discard and Greek yogurt. Whisk until smooth. For the best mixing and baking experience, be sure to use all room temperature ingredients.113 grams unsalted butter, melted, 24 grams neutral oil, 45 grams lemon juice, freshly squeezed, 2 eggs, room temperature, 4 grams vanilla extract, 100 grams sourdough discard, room temperature, 125 grams Greek Yogurt, room temperature
- You can use active sourdough starter, just be sure to use the same amount in grams.
- Create a well in the center of the flour mixture, then pour the wet ingredients into the center. With a rubber spatula, mix until all of the flour mixture is combined. The batter will seem lumpy, this is normal. Be careful not to over mix, otherwise this will create a dense quick bread.
- Cold Ferment: If you would like to long-ferment your loaf for gut health benefits, cover the bowl and store in the fridge for up to 12 hours. Continue the recipe as normal the following day.
- Pour the batter in the prepared loaf pan.
- Bake for 45-50 minutes or until a toothpick placed in the center of the loaf comes out mostly clean, a few moist crumbs are okay. If the top is browning too quickly, cover with aluminum foil and continue to bake.
- Allow the lemon loaf to cool in the loaf pan for 10 more minutes. In the meantime, prepare the lemon syrup.
Lemon Syrup
- This step is optional, but it really brings an extra lemony flavor to this loaf! In a small bowl, whisk together the lemon juice and powdered sugar until the sugar is completely dissolved.55 grams lemon juice, freshly squeezed, 21 grams confectioners' sugar
- Gently remove the sourdough lemon loaf from the loaf pan and place it on a wire rack that is on top of a baking sheet or parchment paper. With a pastry brush, brush the lemon syrup all over the lemon loaf. Leave to cool completely.
Lemon Glaze
- Once the lemon loaf has completely cooled, whisk together the powdered sugar, lemon juice and milk. You want the glaze to be thick, not runny. If the glaze is too thick, add 5g (½ teaspoon) of lemon juice until you have reached desired consistency. If the glaze is too runny, add 28g (¼ cup) of confectioner’s sugar until you have reached desired consistency.130 grams confectioners' sugar, 15 grams lemon juice, freshly squeezed, 15 grams milk
- Pour the lemon glaze on top of the Sourdough Lemon Loaf. Leave to dry before slicing. Enjoy!
