Description
This zesty and delightful Lemon Loaf comes together in about 60 minutes with just one bowl, perfect for breakfast or a snack. A great use for sourdough discard!
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup sourdough discard
- 1 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 3 large eggs
- 1/4 cup freshly squeezed lemon juice
- Zest of 2 lemons
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- A pinch of salt
Instructions
- Preheat your oven to 350°F (175°C). While that’s heating up, gather your ingredients and prepare your baking pan.
- Grease a 9×5-inch loaf pan or line it with parchment paper.
- Whisk together the melted butter and sugar until combined—about 1 minute.
- Add in the eggs one by one, mixing after each addition until shiny and smooth—about 2 minutes.
- Squeeze the lemon juice into the bowl and add the zest.
- Add the sourdough discard and mix until combined—just a minute till everything looks happy.
- Combine the flour, baking powder, baking soda, and salt in another bowl. Whisk them together.
- Fold the dry mixture into the wet recipe in batches, mixing for about 30 seconds.
- Pour the batter into the prepared loaf pan and spread it evenly.
- Bake for 50-60 minutes or until a toothpick comes out clean.
- Let it cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
Notes
This loaf can stay fresh at room temperature for up to 3 days and is freezer-friendly for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 8g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg