Tasty Sourdough Discard Lemon Loaf
Why make this recipe
Making Tasty Sourdough Discard Lemon Loaf is a wonderful way to use leftover sourdough discard. Instead of throwing it away, you can turn it into a delicious lemon loaf. This recipe is easy to follow, and the end result is a moist, zesty treat that everyone will enjoy. Plus, it’s a great way to reduce waste in your baking.
How to make Tasty Sourdough Discard Lemon Loaf
Ingredients:
- 1 cup sourdough discard
- 3/4 cup sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1/4 cup milk
- Zest of 1 lemon
- 1/4 cup fresh lemon juice
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Directions:
- Preheat your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
- In a large bowl, mix the sourdough discard, sugar, and vegetable oil until well combined.
- Add the eggs, milk, lemon zest, lemon juice, and vanilla extract. Stir until smooth.
- In another bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture. Stir gently until combined. Do not overmix.
- Pour the batter into the prepared loaf pan.
- Bake for 50-60 minutes or until a toothpick inserted in the middle comes out clean.
- Allow the loaf to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
How to serve Tasty Sourdough Discard Lemon Loaf
Slice the lemon loaf and serve it plain, or add a light dusting of powdered sugar on top for a sweet touch. It pairs well with tea or coffee, making it a great afternoon treat. You can also spread a little butter on each slice for a richer flavor.
How to store Tasty Sourdough Discard Lemon Loaf
Store the lemon loaf at room temperature for up to three days, making sure it’s wrapped in plastic wrap or stored in an airtight container. For longer storage, you can freeze the loaf. Just wrap it tightly in plastic wrap and place it in a freezer-safe bag. It will last for about three months in the freezer.
Tips to make Tasty Sourdough Discard Lemon Loaf
- Use fresh lemons for the best flavor—zest and juice them just before use.
- Make sure your sourdough discard is at room temperature for easier mixing.
- Keep an eye on the loaf while baking; every oven is different, so adjust the time as needed.
- If you like a sweeter loaf, you can add more sugar or a glaze made with powdered sugar and lemon juice on top.
Variation
For a twist on this recipe, you can add poppy seeds for a lemon poppy seed loaf. Simply mix in 1-2 tablespoons of poppy seeds to the batter before baking. Another variation is to add a handful of blueberries or raspberries for a fruity burst.
FAQs
Can I use active sourdough starter instead of discard for this recipe?
Yes, you can use an active sourdough starter. Just make sure it’s not at its peak rise; otherwise, it may affect the texture.
What can I do if I don’t have fresh lemons?
If fresh lemons are not available, you can use bottled lemon juice. However, the flavor may not be as bright as using fresh lemons.
Can I make this recipe gluten-free?
Yes, you can substitute all-purpose flour with a gluten-free flour blend. Ensure it includes a binding agent like xanthan gum for the best results.
Tasty Sourdough Discard Lemon Loaf
Ingredients
Method
- Preheat your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
- In a large bowl, mix the sourdough discard, sugar, and vegetable oil until well combined.
- Add the eggs, milk, lemon zest, lemon juice, and vanilla extract. Stir until smooth.
- In another bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture. Stir gently until combined. Do not overmix.
- Pour the batter into the prepared loaf pan.
- Bake for 50-60 minutes or until a toothpick inserted in the middle comes out clean.
- Allow the loaf to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Notes
