How to Make Sourdough Lemon Loaf

I’ve been a lemon fiend my whole life. As a child, I would cut a lemon in half, add salt, and eat it straight. As I’ve grown older, my love for lemon has become a bit more sophisticated,and this sourdough lemon loaf is the perfect way to get my lemon fix.

This recipe is soft, moist, and a great way to use sourdough discard. It’s perfect for a quick breakfast or to bring to any spring or summer gathering.

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Why You’ll Love This Sourdough Lemon Loaf Recipe

• A great way to use up sourdough discard
• This sourdough lemon loaf  packs a lemony punch
• Incredibly moist and delicious
  Made with pantry staples so you can enjoy a treat without the worry of  artificial flavors or preservatives
  

Ingredients Needed for Sourdough Lemon Loaf

Here’s what you’ll need to make your own delicious sourdough lemon loaf:

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• Sourdough starter: A great way to use up discard, but active starter works too
• All-purpose flour: Binds all of the ingredients together
• Sugar: Adds sweetness to balance the tanginess
  Fresh lemon zest + juice: Brings that vibrant, fresh lemon flavor
• Baking powder: Leavens the loaf
• Eggs: Act as a binder
• Oil or butter: Adds fat for a rich, moist texture
• Greek yogurt or milk: Enhances moisture
  Optional glaze: Powdered sugar + lemon juice
  

Tools Needed for Sourdough Lemon Loaf

• Loaf pan
• Stand mixer (optional but helpful)
• Mixing bowls
• Spatula
• Sauce pan
• Measuring Cups
  

Step-by-Step Instructions for the Sourdough Lemon Loaf

1. Preheat and Prep the Pan

Preheat your oven to 350°F. Grease and line a loaf pan with parchment paper.

2. Zest and Juice the Lemons

Zest and juice your lemons. Set aside.

3. Make Lemon Sugar

Add the sugar and lemon zest to a bowl. Rub the zest into the sugar with your fingers to release the oils and enhance the flavor.

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4. Mix Wet Ingredients

Add all the wet ingredients (including lemon juice) to the lemon sugar mixture. Mix with a stand mixer or by hand until smooth.

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5. Add Dry Ingredients

Sift in the dry ingredients. Gently fold until just combined do not overmix.

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6. Bake

Pour the batter into the prepared loaf pan. Bake for 45–55 minutes, or until a toothpick inserted comes out clean.

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7. Prepare Lemon Syrup

While the loaf is baking, combine lemon juice and sugar in a small saucepan. Stir until the sugar is dissolved. Set aside.

8. Soak the Loaf

Once the loaf is done baking, poke holes across the top with a fork. Pour the lemon syrup over the hot loaf. Let it cool in the pan for 15–20 minutes, then transfer to a wire rack.

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9. Optional Glaze

Once completely cool, drizzle with a glaze made of powdered sugar and lemon juice.

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Sourdough Lemon Loaf Long Fermentation Instructions

If you’d like to enjoy the gut-healthy benefits of long-fermented sourdough in this lemon loaf, here’s how to do it:

Fermentation:

After mixing the batter, cover the bowl tightly and place it in the refrigerator for 24–48 hours. The longer it rests, the more tangy and complex the flavor will become as the wild yeast in the sourdough starter continues to ferment the sugars.

Bake:

When you’re ready to bake, remove the batter from the fridge and allow it to come to room temperature for about 30 minutes. Then bake as directed in the original instructions.

Tips for Success

• Use fresh lemons: Fresh zest and juice provide the best flavor.
• Don’t overmix: Overmixing will lead to a dense texture.
• Check your discard: Avoid using discard that’s overly acidic or straight from the fridge. Pour off any hooch if using straight from the fridge. 
• Cool completely: This loaf is very moist, and slicing it too soon may cause it to fall apart.
  

Sourdough Lemon Loaf Storage Instructions

• Room temperature: Store wrapped in plastic wrap or foil for up to 3 days
• Fridge: Store wrapped for up to 1 week
• Freezer: Slice and freeze individually (wrapped tightly) for up to 3 months
  

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Sourdough Lemon Loaf FAQs

Can I use sourdough discard?
Yes! This recipe is perfect for using up discard.

Can I make it dairy-free?
I haven’t tested a dairy-free version. The dairy adds richness, but feel free to experiment.

Can I add poppy seeds or blueberries?
Absolutely! Poppy seeds or fresh blueberries would be delicious additions.

Can I use bottled lemon juice instead of fresh?
Yes, but fresh lemon juice will give you the best flavor.

Why is my cake dense or gummy in the middle?
You may have overmixed the batter. Mix just until no dry flour remains.

More Sourdough Recipes to Try

• Sourdough Bagels
• Sourdough Discard Biscuits
• Sourdough Pop Tarts
• Soft Sourdough Sandwich Bread

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Continue to Content

Sourdough Lemon Loaf

Yield: 1 loaf

Prep Time: 10 minutes

Cook Time: 55 minutes

Additional Time: 20 minutes

Total Time: 1 hour 25 minutes

A soft, moist sourdough lemon loaf bursting with fresh lemon flavor, perfect for using up discard and enjoying as a bright, zesty treat any time of day.

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Ingredients

• 1 cup (200g) granulated sugar
• Zest of 2 lemons
• ½ cup (120ml) neutral oil (like avocado or vegetable oil)
• 2 large eggs
• ½ cup (120g) sourdough discard (unfed, 100% hydration)
• ½ cup (120g) plain Greek yogurt or sour cream
• ¼ cup (60ml) milk (or lemon juice for extra tang)
• ¼ cup (60ml) fresh lemon juice
• 1 ½ cups (180g) all-purpose flour
• 1 ½ tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• ¼ cup (60ml) lemon juice
• ¼ cup (50g) granulated sugar
• 1 cup (120g) powdered sugar
• 2–3 tbsp fresh lemon juice

Instructions

1. Preheat oven to 350°F (175°C). Grease and line a 9×5 inch loaf pan with parchment paper.
2. Make lemon sugar: In a large bowl, rub the lemon zest into the sugar with your fingers until fragrant and pale yellow. This step brings out all the lemon oils.
3. Mix wet ingredients: Whisk in the oil, eggs, sourdough discard, yogurt, milk, and lemon juice until fully combined and smooth.
4. Add dry ingredients: Sift in the flour, baking powder, baking soda, and salt. Gently stir until just combined. Don’t overmix.
5. Bake: Pour batter into the prepared pan. Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean. Tent with foil if browning too fast.
6. Make lemon syrup: While the cake bakes, combine lemon juice and sugar in a small saucepan. Heat over low until sugar dissolves. Set aside.
7. Soak the cake: Once the cake comes out of the oven, poke holes all over with a fork. Slowly pour the lemon syrup over the warm cake. Let cool in the pan for 15–20 minutes, then transfer to a wire rack.
8. Optional glaze: Once completely cool, whisk powdered sugar and lemon juice together to form a thick but pourable glaze. Drizzle over the cake.

Notes

Don’t skip the syrup — it’s key to keeping the cake moist and lemony.

Use fresh lemon juice and zest for the best flavor.

For extra lemon punch, add a drop or two of lemon extract to the batter or glaze.

For long fermentation, place the prepared batter in the fridge for 24-48 hours before baking, then bake as normal.

Nutrition Information:

Yield: 10 Serving Size: 1 slice
Amount Per Serving: Calories: 310Total Fat: 14gSaturated Fat: 2gCholesterol: 45mgSodium: 220mgCarbohydrates: 42gFiber: .5gSugar: 28gProtein: 4g

The nutrition information provided is an estimate calculated using online tools and standard ingredient data. Actual values may vary depending on specific brands, ingredient substitutions, and portion sizes. For the most accurate information, please calculate based on your exact ingredients and measurements.