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lemon bread

Sourdough Lemon Loaf Recipe

By McKenna Pulda
Yield: 8 slices
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
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.
5 from 5 votes
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Equipment

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

  1. 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.
  2. 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
  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.
    200 grams sugar, 10 grams lemon zest
  4. 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
  5. You can use active sourdough starter, just be sure to use the same amount in grams.
  6. 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.
  7. 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.
  8. Pour the batter in the prepared loaf pan.
  9. 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.
  10. Allow the lemon loaf to cool in the loaf pan for 10 more minutes. In the meantime, prepare the lemon syrup.

Lemon Syrup

  1. 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
  2. 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

  1. 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
  2. Pour the lemon glaze on top of the Sourdough Lemon Loaf. Leave to dry before slicing. Enjoy!

Nutrition

Serving: 1slice | Calories: 381kcal | Carbohydrates: 72g | Protein: 7g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 72mg | Sodium: 276mg | Potassium: 95mg | Fiber: 1g | Sugar: 26g | Vitamin A: 418IU | Vitamin C: 7mg | Calcium: 96mg | Iron: 2mg
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