Introduction to Tasty Sourdough Discard Lemon Loaf
Hey there, fellow home cooks! If you’re like me, juggling a busy schedule while still wanting to whip up something delightful can be quite the challenge. That’s why I’m excited to share my recipe for Tasty Sourdough Discard Lemon Loaf. This zesty loaf not only makes use of that sourdough discard lingering in your fridge, but it also brings a burst of lemony goodness to your table. Whether you’re treating yourself after a long day or impressing your loved ones, this lemon loaf is the perfect quick solution that feels special without all the fuss!
Why You’ll Love This Tasty Sourdough Discard Lemon Loaf
This Tasty Sourdough Discard Lemon Loaf is a game-changer for busy families. It’s incredibly easy to make, taking just over an hour from start to finish. The bright, tangy flavor of lemon pairs beautifully with the slight tang from the sourdough discard, creating an irresistible treat. Plus, its versatility means it’s perfect for breakfast, afternoon snacks, or as a sweet ending to dinner—everyone will adore it!
Ingredients for Tasty Sourdough Discard Lemon Loaf
Gathering your ingredients for this Tasty Sourdough Discard Lemon Loaf is half the fun! Here’s what you’ll need:
- Large eggs: Use room temperature eggs for better mixing.
- Unsalted butter: Melted and cooled slightly, it adds richness.
- Grated lemon peel: Freshly zested from organic lemons brings vibrant flavor.
- Baking soda: Helps to tenderize the bread and add lift.
- Olive oil or neutral oil: Keeps the loaf moist and adds a subtle flavor.
- Milk: Whole milk gives a rich texture, but feel free to use any version you prefer.
- Fresh lemon juice: Brightens the taste, adding zesty brightness.
- Baking powder: Essential for leavening; helps the loaf rise beautifully.
- Vanilla extract: A dash enhances the sweetness and rounds out flavors.
- Sourdough starter: Make sure it’s unfed discard; it adds that lovely tang.
- Granulated sugar: Finely ground for a smooth texture and sweet flavor.
- All-purpose flour: The foundation for your loaf, it provides structure.
- Salt: A pinch enhances all the other flavors beautifully.
- Powdered sugar: For the glaze that’ll add a sweet finish.
- Dash of milk: To achieve the desired glaze consistency.
If you want to whip this up effortlessly, all the exact measurements are at the bottom of the article and are available for printing!
How to Make Tasty Sourdough Discard Lemon Loaf
Step 1: Prepare Your Loaf Pan and Preheat Oven
First things first, let’s get that oven fired up! Preheat it to 350°F (180°C). Meanwhile, line your loaf pan with parchment paper, allowing some overhang for easy removal later. This little trick ensures your Tasty Sourdough Discard Lemon Loaf comes out without a hitch!
Step 2: Mix Dry Ingredients
In a small bowl, take a moment to whisk together all-purpose flour, baking powder, baking soda, and salt. Mixing these dry ingredients beforehand will ensure an even rise in your loaf. I can already imagine the smell wafting through your kitchen!
Step 3: Combine Wet Ingredients
Now, in a large mixing bowl, grab that granulated sugar and sprinkle in the grated lemon peel. Rub the zest into the sugar for extra flavor. Next, add in the melted butter, olive oil, room temperature eggs, fresh lemon juice, sourdough discard, vanilla extract, and milk. Whisk these ingredients until they’re beautifully combined. Trust me, the flavor explosion is worth it!
Step 4: Fold Dry and Wet Mixtures Together
Grab your rubber spatula and gently fold the dry ingredients into the wet ones. Be careful not to overmix; we want our loaf to be soft and tender, not tough! Just blend until you can’t see the flour anymore—it’s like a dance, and you’re the lead!
Step 5: Cold Fermentation (Optional)
If you have the patience (and time), cover the bowl tightly with plastic wrap and pop it in the fridge for up to 16 hours. This cold fermentation step allows the flavors to deepen. I promise the extra wait will enhance your Tasty Sourdough Discard Lemon Loaf’s taste!
Step 6: Bake the Loaf
Once you’re ready to bake, scoop the batter into your prepared loaf pan. Smooth the top with your spatula if needed. Place it in the preheated oven and bake for 55-60 minutes. The loaf should be golden brown, and a skewer inserted in the center should come out clean. The kitchen will start smelling heavenly, and you won’t be able to resist peeking!
Step 7: Cool and Glaze
After baking, let the loaf rest in the pan for 20 minutes. This step is crucial—don’t skip it! Then gently transfer it to a wire rack to cool completely. While it cools, prepare your glaze by mixing the sifted powdered sugar, fresh lemon juice, and a dash of milk. Drizzle it over your cooled loaf for the perfect sweet finish. Slice, serve, and watch your loved ones swoon!
Tips for Success
- Always use room temperature ingredients for better mixing.
- Don’t skip the resting time after baking; it helps the loaf maintain its structure.
- Feel free to taste the batter before baking—just remember it has raw eggs!
- Experiment with adding nuts or poppy seeds for a delightful twist.
- Store your loaf in an airtight container to keep it fresh longer.
Equipment Needed
- Loaf pan: A standard 9×5-inch pan works best; an 8×4-inch pan is fine, too.
- Mixing bowls: Use a large bowl for wet ingredients and a small one for dry.
- Whisk and rubber spatula: Essential for mixing; a wooden spoon can also do the job.
- Parchment paper: Helpful for easy removal; buttering the pan is a good alternative.
Variations of Tasty Sourdough Discard Lemon Loaf
- Blueberry Lemon Loaf: Add fresh or frozen blueberries for a fruity twist that pairs brilliantly with lemon.
- Poppy Seed Lemon Loaf: Incorporate a couple of tablespoons of poppy seeds to enhance texture and a nutty flavor.
- Gluten-Free Option: Substitute all-purpose flour with a gluten-free blend to accommodate dietary needs.
- Herb-Infused Lemon Loaf: Mix in finely chopped fresh herbs like rosemary or thyme for a uniquely savory loaf.
- Vegan Version: Replace eggs with flaxseed meal mixed with water and use a plant-based butter alternative.
Serving Suggestions for Tasty Sourdough Discard Lemon Loaf
- Tea or Coffee: Serve slices alongside a warm cup of herbal tea or your favorite coffee for a delightful pairing.
- Fresh Berries: Complement the loaf with a side of mixed fresh berries for a refreshing contrast.
- Whipped Cream: A dollop of homemade whipped cream or Greek yogurt adds creamy richness that balances the loaf’s texture.
- Presentation: Dust with extra powdered sugar before serving for an elegant touch.
FAQs about Tasty Sourdough Discard Lemon Loaf
Can I use fed sourdough starter instead of discard?
While you can use fed sourdough starter, it will change the flavor profile of your Tasty Sourdough Discard Lemon Loaf. The discard is milder and perfect for adding tang without overpowering lemon. Stick with unfed discard for the best results!
How should I store the lemon loaf?
Store your Tasty Sourdough Discard Lemon Loaf in an airtight container at room temperature for up to 3 days. You can also freeze it for up to 3 months. Just make sure it’s well-wrapped to prevent freezer burn!
Can I omit the glaze?
Absolutely! The glaze is a sweet finishing touch, but if you’re looking for a lighter option, feel free to skip it. The loaf stands deliciously on its own, bursting with lemon flavor!
Why is my loaf dense?
If your Tasty Sourdough Discard Lemon Loaf turns out dense, it may be due to overmixing or using too much flour. Always measure your flour correctly and mix just until combined for a light, airy texture!
Can I make this lemon loaf dairy-free?
Yes! You can easily make a dairy-free version of this loaf by substituting the butter with a plant-based alternative and using non-dairy milk. Enjoy your tasty creation without the dairy!
Final Thoughts on Tasty Sourdough Discard Lemon Loaf
Oh, the joy that a slice of Tasty Sourdough Discard Lemon Loaf can bring! It’s not just a loaf; it’s a celebration of flavors and a simple way to make your kitchen feel alive. Whether shared over coffee with a friend or savored quietly with a morning cup, each bite is a reminder of the comfort home baking creates. This recipe allows you to turn that often-overlooked sourdough discard into something magical. So, roll up your sleeves, enjoy the process, and let your loved ones experience the happiness this delightful loaf brings to your table!
Print
Tasty Sourdough Discard Lemon Loaf
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 20 minutes
- Yield: 1 loaf 1x
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A delicious lemon loaf made with sourdough discard that is perfect for any occasion.
Ingredients
- 2 large eggs (room temperature)
- 4 oz unsalted butter (melted and cooled slightly)
- 2 tbsp grated lemon peel (from 1–2 organic lemons)
- 1/4 tsp baking soda
- 0.5 oz olive oil (or other neutral oil)
- 6 fl oz milk
- 2 tbsp fresh lemon juice
- 2 tsp baking powder
- 1 tsp vanilla extract
- 3.5 oz sourdough starter (unfed discard)
- 7.1 oz granulated sugar (finely ground)
- 8.8 oz all-purpose flour
- 1/2 tsp salt
- 2 tbsp fresh lemon juice (for glaze)
- 1 dash milk (for glaze)
- 4.9 oz powdered sugar (sifted)
Instructions
- Prepare the loaf pan by lining it with parchment paper and preheat the oven to 350°F (180°C).
- In a small bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, mix granulated sugar and grated lemon zest, rubbing the zest into the sugar. Add melted butter, oil, eggs, lemon juice, sourdough discard, vanilla extract, and milk. Whisk until combined.
- Gradually add the dry ingredients to the wet ingredients using a rubber spatula, folding until just combined.
- If desired, cover the bowl tightly and place it in the refrigerator for up to 16 hours for cold fermentation.
- Scoop the batter into the prepared loaf pan and bake for 55-60 minutes until golden brown and a skewer comes out clean.
- Allow the loaf to sit in the pan for 20 minutes before removing it to a wire rack to cool.
- Once cooled, prepare the glaze by mixing the glaze ingredients and drizzle over the loaf. Slice and enjoy!
Notes
- For best flavor, use organic lemons for the lemon peel.
- Ensure the butter is cooled slightly to prevent cooking the eggs.
- Optionally, this recipe can be cold fermented for more flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 16g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
