Sourdough Lemon Bread

Sourdough Lemon Bread Recipe

Ingredients:

For the Bread:

• 1/2 cup (120ml) sourdough starter discard (unfed)
• 1 1/2 cups (180g) all-purpose flour
• 1 cup (200g) granulated sugar
• 1/2 cup (120ml) vegetable oil or melted butter
• 1/2 cup (120ml) milk (whole, 2%, or your choice)
• 2 large eggs
• 1 tbsp lemon zest (from about 2 lemons)
• 1/4 cup (60ml) fresh lemon juice
• 1 tsp vanilla extract
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt

For the Lemon Glaze:

• 1 cup (120g) powdered sugar, sifted
• 2-3 tbsp fresh lemon juice
• 1 tsp lemon zest (optional, for extra zing)

Instructions:

1. Preheat the Oven:
   • Preheat your oven to 350°F (175°C).
   • Grease a 9×5-inch loaf pan and line it with parchment paper for easy removal.
2. Prepare the Wet Ingredients:
   • In a large mixing bowl, whisk together the sourdough starter, sugar, vegetable oil (or melted butter), milk, eggs, lemon zest, lemon juice, and vanilla extract until well combined.
3. Mix the Dry Ingredients:
   • In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
4. Combine Wet and Dry Ingredients:
   • Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Do not overmix; a few lumps are okay.
5. Bake the Bread:
   • 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.
   • If the top of the bread is browning too quickly, cover it loosely with aluminum foil during the last 10-15 minutes of baking.
6. Cool the Bread:
   • Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
7. Prepare the Lemon Glaze:
   • In a small bowl, whisk together the powdered sugar and 2 tablespoons of fresh lemon juice until smooth. If you prefer a thinner glaze, add an additional tablespoon of lemon juice.
   • Stir in the lemon zest, if using.
8. Glaze the Bread:
   • Once the bread is completely cooled, drizzle the lemon glaze over the top, allowing it to drip down the sides.
   • Let the glaze set for about 10-15 minutes before slicing and serving.

Tips:

• Sourdough Starter: This recipe uses sourdough discard, which is unfed starter. It adds a subtle tang and moisture to the bread without a strong sourdough flavor.
• Zest & Juice: For the best lemon flavor, use fresh lemon zest and juice. Avoid bottled lemon juice if possible.
• Storage: Store the bread in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. The bread can also be frozen for up to 3 months.
• Additions: For a twist, add 1/2 cup of poppy seeds or blueberries to the batter before baking.

Serving Suggestions:

• Enjoy a slice of this sourdough lemon bread with a cup of tea or coffee.
• For extra decadence, serve with a dollop of whipped cream or a scoop of vanilla ice cream.

Cooking Time:

• Prep Time: 15 minutes
• Bake Time: 50-60 minutes
• Total Time: 1 hour 15 minutes

Nutritional Information (per slice, about 12 slices):

• Calories: ~250 kcal
• Protein: ~3g
• Fat: ~10g
• Carbohydrates: ~38g
• Sugar: ~26g
• Fiber: ~1g

This Sourdough Lemon Bread with Lemon Glaze is a delightful way to use your sourdough discard, creating a moist, zesty bread that’s perfect for any occasion. Enjoy!