introduction
Sourdough discard is the leftover starter that you don’t need for your sourdough bread. Instead of tossing it away, you can turn it into a delicious treat. This Tasty Sourdough Discard Lemon Loaf uses that discard to create a moist, zesty, and flavorful loaf. Perfect for breakfast or a snack, this recipe makes good use of ingredients you may already have at home.
why make this recipe
Making a lemon loaf with sourdough discard is a great way to avoid waste while enjoying a delightful dessert. The sourdough discard adds a unique depth of flavor to the cake. Lemon adds a refreshing zing that brightens up your day. This recipe is easy, tasty, and helps you use up your sourdough discard effectively.
how to make Tasty Sourdough Discard Lemon Loaf
Ingredients:
- 1 cup sourdough discard
- 1 cup granulated sugar
- 1/2 cup butter, softened
- 2 large eggs
- 1/4 cup milk
- 1/4 cup lemon juice
- Zest of 1 lemon
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Directions:
- Preheat your oven to 350°F (175°C). Grease and flour a loaf pan.
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the sourdough discard, milk, lemon juice, lemon zest, and vanilla extract until well combined.
- In another bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Do not overmix.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the loaf to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
how to serve Tasty Sourdough Discard Lemon Loaf
You can serve this lemon loaf sliced and enjoy it plain or with a dusting of powdered sugar on top. It pairs perfectly with a cup of tea or coffee. For an extra treat, spread a little butter or cream cheese on top.
how to store Tasty Sourdough Discard Lemon Loaf
To store your lemon loaf, keep it in an airtight container at room temperature for up to 3 days. If you want to keep it longer, wrap it tightly in plastic wrap and then in aluminum foil. You can freeze it for up to 2 months.
tips to make Tasty Sourdough Discard Lemon Loaf
- Make sure your sourdough discard is at room temperature for better mixing.
- Feel free to adjust the amount of lemon zest and juice to suit your taste.
- Check the loaf for doneness after 50 minutes to avoid overbaking.
- For added flavor, you can sprinkle some poppy seeds in the batter.
variation
You can add poppy seeds or chopped nuts to the batter for extra texture. Another option is to create a lemon glaze by mixing powdered sugar with lemon juice and drizzling it over the cooled loaf.
FAQs
Can I use other citrus fruits instead of lemon?
Yes, you can substitute lemon with orange or lime for a different flavor.
What can I do with leftover sourdough discard besides this lemon loaf?
You can use sourdough discard in pancakes, waffles, or even pizza dough!
How do I know when the loaf is done baking?
Insert a toothpick in the center of the loaf; if it comes out clean, the loaf is ready. If it’s sticky, bake a little longer.
Tasty Sourdough Discard Lemon Loaf
Ingredients
Method
- Preheat your oven to 350°F (175°C) and grease and flour a loaf pan.
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the sourdough discard, milk, lemon juice, lemon zest, and vanilla extract until well combined.
- In another bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Do not overmix.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the loaf to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.