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Sourdough Lemon Loaf

This sourdough lemon loaf is tender, bright, and perfectly balanced with fresh lemon juice and zest. Made with active starter or discard, it’s a simple, rustic bake perfect for spring or anytime you want a fresh citrus treat.
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Course: Dessert
Cuisine: American
Diet: Vegetarian
Keyword: easy sourdough lemon bread, lemon loaf with sourdough discard, lemon quick bread with sourdough, moist sourdough lemon loaf, sourdough discard lemon bread, sourdough lemon loaf
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 1 loaf (8-10 slices)
Pin Recipe
Author: Victoria Herbert

Equipment

Ingredients

Dry Ingredients:

Wet Ingredients:

  • ½ cup unsalted butter softened
  • ¾ cup granulated sugar
  • 2 large eggs
  • ½ cup sourdough starter active or discard
  • ¼ cup milk
  • Zest of 2 lemons
  • ¼ cup fresh lemon juice
  • 1 teaspoon vanilla extract

Optional Lemon Glaze:

  • 1 cup powdered sugar
  • 2 –3 tablespoons fresh lemon juice

Instructions

  • Preheat oven to 350°F (175°C). Grease or line a standard loaf pan with parchment paper.
  • Cream butter and sugar in a large bowl until light and fluffy.
  • Add eggs one at a time, mixing well after each addition. Stir in sourdough starter, milk, lemon zest, lemon juice, and vanilla extract.
  • In a separate bowl, whisk together dry ingredients: flour, baking soda, baking powder, and salt.
  • Gradually fold dry ingredients into wet ingredients until just combined. Do not overmix.
  • Pour batter into prepared loaf pan and smooth the top.
  • Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, loosely tent with foil during the last 10–15 minutes.
  • Allow loaf to cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely before glazing.
  • For the glaze, whisk powdered sugar and lemon juice until smooth. Drizzle over cooled loaf.

Notes

Both active starter and sourdough discard work in this recipe.
Measure flour properly by spooning and leveling for best texture.
Store at room temperature in an airtight container for up to 3 days.
Freeze tightly wrapped for up to 3 months.
For muffins, bake at 350°F for 18–22 minutes.
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