How to make the Best Sourdough Lemon Loaf Recipe

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This quick sourdough lemon loaf is egg free, dairy free, and has flour-free and sugar-free options. This loaf is quick to make and is super light, fluffy, and positively zinging with lemon flavour! This is a great recipe to have when you have lemons to use up and guests coming for morning tea.

Why You’ll Love this Recipe

• It uses up a fair amount of sourdough discard: If you are looking to feed your sourdough starter or even to resurrect it, this recipe will all you to give it a decent feeding (which it loves!)
• It has the option of fermentation: because of the sourdough discard, the batter can be left to ferment for at least 7 hours, to improve the digestion of the loaf. This is great if all you have is white flour!
• It’s egg and dairy free: This delicious lemon loaf is suitable for vegans, but it’s also a great recipe for when you need a snack to feed your kids but have no eggs, butter, or milk in the pantry.
• It’s cheap to make as it uses simple pantry staples, nothing weird or wacky.
• It’s a one bowl recipe, simple to prepare and minimises clean up.

Baking With Sourdough Discard

Sourdough bread is just the tip of the ice berg when it comes to baking with sourdough. To care for and maintain a sourdough discard, you need to feed it. Feeding the starter leaves you with sourdough discard on your hands, and if you don’t want to waste it, then you need to have a repertoire of sourdough discard recipes up your sleeves.

The great news is that sourdough discard recipes are as enjoyable, if not more so, than the apex of sourdough baking (that waxy, crusty, chewy, slightly sour, sourdough bread).

Sourdough discard can give you pancakes, cookies, cakes, pasta, dumplings, scones, and much more.

The acidity of sourdough discard improves the texture and crumb of the baked good, and leaves no weird after taste. The beauty of sourdough baking is that the older the sourdough starter, the better it works, so as you progress on your journey, you will find that your breads and goodies will just get better and better.

Ingredients You’ll Need:

This is a budget friendly vegan Sourdough Lemon loaf, and uses the bits and bobs that are probably already lurking in your pantry.

• White flour – if you are sensitive to flour or want a more nutritious option, the same quantity of finely ground oat flour will give you almost as good results. Or, to improve the digestibility of the loaf, you could make the loaf mix in the morning and leave it to ferment for 7 hours. Add the baking powder at the end. By the time you bake the loaf, the phytates in the white flour should have broken down, making the loaf easier to digest.
• Sourdough starter – you can use active sourdough starter or discard. This recipe uses a decent 2/3 cup, which makes it ideal for feeding your starter (as the more you discard, the more active your starter will become when you feed it).
• Lemon zest and juice – freshly squeezed lemon juice is best. I used the zest and juice of about three lemons, which gave this loaf a sublime citrus flavour.
• Oil – I prefer using oil instead of butter in my cakes and loaves, because I prefer the softer texture, and I believe it lasts longer as well. Using oil means the loaf can be refrigerated without drying out, and is more shelf-stable.
• Sugar – If you want to stay away from the sugar, this recipe copes well with Truvia. Simply use a third of the quantity of regular sugar. The texture remains soft and fluffy – and the loaf is way better for you!
• Baking powder – the main rising agent of this loaf. Use 3 teaspoons to ensure the loaf gets a good rise.
• Salt – do not skip the salt, as this will enhance the sweet and citrus flavours.

Mixing and Fermentation

This Sourdough Lemon Loaf is simple to make. No creaming of butter and sugar, no beating of eggs, no mashing of bananas!

There are only 2 tips I would stress about to ensure a light, fluffy, and delicately textured cake.

The first tip is to sift the flour, baking powder and salt together. Sifting the flour makes the loaf lighter and fluffier.

The second tip is to mix the liquid ingredients separately. This recipe requires mixing the oil, starter, zest, juice and sugar until smooth. This allows the sugar to dissolve, and keeping it separate prevents over-mixing at the final step.

As with muffins, over-mixing this loaf will beat out the air and make the loaf stodgy. Mixing the liquids separately ensures they are fully incorporated, yet allows for delicate mixing at the end.

As I said before, you can ferment this loaf for 7 hours to improve the digestibility. Simply mix all the ingredients except the baking powder. Then when ready to bake, preheat the oven, line the tin, and fold the baking powder through then. Adding the baking powder to soon will make it activate too early and the loaf will not rise in the oven.

Incorporating Lemon Flavor

Sourdough Lemon Loaf is a pleasing snack, for it is sweet and acidic all at once. The acidity of the lemon helps to activate the rising agent and really helps with the texture of the loaf.

It is best to use fresh lemon juice and zest. Bottled lemon juice just does not compare, and the zest cannot be substituted.

There is no weird clash of flavours, for the sourdough discard has no aftertaste and the lemon flavour is strong. A little extra sugar helps to balance the sharpness of the lemon.

Baking

The loaf cooks at a moderate heat for a decent length of time. Baking at 175 degrees Celsius for 45 – 50 minutes will ensure the loaf cooks the whole way through without burning on the outside. The cake rises slowly throughout the bake time. Keep an eye on the cake as your oven may run hotter or colder than mine. It’s ready when a skewer inserted into the middle comes out cleanly.

Make sure you line your baking tin generously with baking paper, as the Sourdough Lemon Loaf will stick.

Cooling and Storage

Allow the Sourdough Lemon Loaf to cool properly before slicing, as it could crumble and disintegrate while still hot. It is a delicate cake and requires gentle hands.

Store in an airtight container in the fridge or in the pantry, Because there are no eggs or dairy, the loaf is more shelf stable, plus it will not dry out if stored in the fridge.

Serving Suggestions

This Sourdough Lemon Loaf is beautiful naked, but if the occasion requires a bit more jazz, it would be delightful with whipped cream and lemon or passionfruit curd. Fresh strawberries would also look dainty paired with this loaf. It’s a great one to serve for a ladies high tea or luncheon.

This lemon loaf would also look fabulous with a shiny white lemon glaze poured over the top. The extra hit of lemon would not be misplaced, plus who doesn’t love a sticky, crunchy glaze? Sprinkle lavender flowers over it, and you will have a piece of artwork to serve your guests.