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Ultra-Moist Sourdough Discard Lemon Loaf Cake

Close-up of a moist sourdough discard lemon loaf, sliced to show the crumb, topped with dripping white lemon glaze.
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A simple recipe for a bright, tangy lemon loaf cake that uses unfed sourdough discard to add moisture and a subtle depth of flavor. This bakery style lemon loaf is genuinely doable for the modern home cook.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup granulated sugar
  • 2 large eggs
  • 1/2 cup unsalted butter, melted
  • 1/2 cup sourdough discard (unfed starter)
  • 1/4 cup whole milk
  • 1 tablespoon lemon zest (from 2 lemons)
  • 3 tablespoons fresh lemon juice
  • 1 teaspoon vanilla extract
  • For the Glaze: 1 cup powdered sugar, 2 tablespoons fresh lemon juice

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a standard 9×5 inch loaf pan.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set this dry mixture aside.
  3. In a large bowl, whisk the granulated sugar and eggs together until pale and slightly fluffy, about 2 minutes.
  4. Whisk in the melted butter, sourdough discard, milk, lemon zest, lemon juice, and vanilla extract until just combined. Do not overmix.
  5. Gradually add the dry ingredients to the wet ingredients, mixing only until no streaks of flour remain. Overmixing develops gluten and makes the loaf dense.
  6. Pour the batter into the prepared loaf pan.
  7. Bake for 50 to 60 minutes, or until a wooden skewer inserted into the center comes out clean. If the top browns too quickly, loosely tent it with foil after 35 minutes.
  8. Let the loaf cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.
  9. While the loaf cools, prepare the glaze: Whisk together the powdered sugar and 2 tablespoons of lemon juice until smooth. Add more powdered sugar or juice, a half teaspoon at a time, to reach a thick but pourable consistency.
  10. Once the loaf is completely cool, drizzle the lemon glaze evenly over the top. Allow the glaze to set before slicing and serving this moist citrus loaf homemade.

Notes

  • Using unfed sourdough discard keeps the loaf moist without adding a strong sour flavor; the lemon dominates.
  • For a brighter flavor, use fresh lemon juice only; bottled juice changes the taste profile.
  • If you want a lemon poppy seed discard loaf alternative, add 2 tablespoons of poppy seeds with the dry ingredients.

Nutrition

Find it online: https://completelyyummy.com/sourdough-discard-lemon-loaf-recipe/