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tasty sourdough discard lemon loaf 2026 05 05 174811 683x1024 1

Tasty Sourdough Discard Lemon Loaf

A moist and zesty lemon loaf made using leftover sourdough discard, perfect for reducing waste and enjoying a delicious treat.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup sourdough discard Should be at room temperature for easier mixing
  • 3/4 cup sugar Adjust for sweetness as desired
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1/4 cup milk
  • 1 lemon, zest Use fresh for best flavor
  • 1/4 cup fresh lemon juice Freshly squeezed recommended
  • 1 teaspoon vanilla extract
Dry Ingredients
  • 1 1/2 cups all-purpose flour Can use gluten-free blend if preferred
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
  2. In a large bowl, mix the sourdough discard, sugar, and vegetable oil until well combined.
  3. Add the eggs, milk, lemon zest, lemon juice, and vanilla extract. Stir until smooth.
  4. In another bowl, whisk together the flour, baking powder, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet mixture. Stir gently until combined. Do not overmix.
  6. Pour the batter into the prepared loaf pan.
Baking
  1. Bake for 50-60 minutes or until a toothpick inserted in the middle comes out clean.
Cooling
  1. Allow the loaf to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Notes

Slice the loaf and serve it plain or with a light dusting of powdered sugar. It pairs well with tea or coffee. For longer storage, wrap tightly in plastic and freeze for up to three months. If you like, mix in poppy seeds or berries for variations.