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Sourdough Discard Lemon Loaf

A delicious and tangy lemon loaf made using sourdough discard, perfect for reducing waste and delighting your taste buds.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 12 slices
Course: Dessert, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

For the loaf
  • 1 cup sourdough discard
  • 1 cup all-purpose flour (or a gluten-free blend) Use gluten-free flour for a gluten-free version.
  • 1/2 cup granulated sugar (or coconut sugar) Coconut sugar can be used for a healthier alternative.
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup plain yogurt (Greek or dairy-free) Greek yogurt can add more moisture.
  • 1/2 cup vegetable oil (or melted coconut oil) Use melted coconut oil for added flavor.
  • 3 large eggs
  • 1 zest lemon
  • 1/4 cup fresh lemon juice

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. In another bowl, mix the sourdough discard, yogurt, oil, eggs, lemon zest, and lemon juice until smooth.
  4. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
  5. Grease a loaf pan with cooking spray or line it with parchment paper.
  6. Transfer the batter into the prepared loaf pan.
Baking
  1. Place the pan in the oven and bake for about 50 minutes, or until a toothpick comes out clean.
Cooling
  1. Allow the loaf to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Notes

For extra crunch, sprinkle some coarse sugar on top before baking. If the batter is too thick, add a splash of milk to adjust the consistency.