Unleash the potential of your sourdough discard with this delightful sourdough discard lemon loaf recipe. Harnessing the tangy essence of sourdough discard, this lemon-infused loaf is a testament to the creativity in the kitchen. Elevate your baking game and embark on a journey of flavors with every bite.

Ingredients Needed:

1 cup Sourdough discard

⅓ cup Olive oil (or any neutral oil alternative)

2 Large eggs

1 cup All-purpose flour

1 ¼ cup Sugar

½ tsp Salt

1 tsp Baking soda

1 ½ tsp Lemon extract (measured meticulously)

1 Large lemon (for zest and juice)

For the Glaze:

3 tbsp Fresh lemon juice

1 cup Confectioner’s sugar

Cooking Method:

Prepare and Preheat: Begin by preheating your oven to 350 degrees Fahrenheit. Grease a standard loaf pan (measuring 9 x 5 inches) and set it aside, preparing it for the batter.

Mixing the Wet Ingredients: In a spacious mixing bowl, amalgamate the wet ingredients including sourdough discard, olive oil, lemon juice, lemon zest, eggs, and lemon extract. Stir vigorously until the mixture achieves a uniform consistency.

Incorporate Dry Ingredients: Gradually add the dry ingredients – flour, baking soda, sugar, and salt – into the bowl containing the wet mixture. Thoroughly combine the ingredients either by using a large spoon or a hand mixer until a smooth batter forms.

Bake to Perfection: Pour the prepared batter into the greased loaf pan, ensuring an even distribution. Place the pan in the preheated oven and bake for approximately 45 to 50 minutes, or until a toothpick inserted into the center comes out clean.

Glazing Glory: While the loaf cools, prepare the glaze. In a medium-sized bowl, whisk together fresh lemon juice and confectioner’s sugar until a smooth and velvety consistency is achieved. Once the loaf has cooled adequately, generously pour the glaze over the top, allowing it to cascade down the sides enticingly.

Tips for Success:

The glaze is an essential component of this recipe, as it adds a burst of flavor and enhances the overall experience.

Opt for freshly squeezed lemon juice for optimal taste and aroma.

Exercise caution when measuring lemon extract, as its potency can overpower the delicate flavors.

Avoid substituting lemon juice and lemon extract interchangeably, as they serve distinct purposes in this recipe.

Storage Instructions:

Store the lemon loaf in an airtight container at room temperature for up to four days, ensuring its freshness and preserving its delectable flavor profile.