Description
A delightful and tangy lemon loaf that utilizes sourdough discard for added flavor and texture.
Ingredients
Scale
- 2 large eggs (room temperature)
- 4 oz unsalted butter (melted and cooled slightly)
- 2 tbsp grated lemon peel (from 1–2 organic lemons)
- 1/4 tsp baking soda
- 0.5 oz olive oil (or other neutral oil)
- 6 fl oz milk
- 2 tbsp fresh lemon juice
- 2 tsp baking powder
- 1 tsp vanilla extract
- 3.5 oz sourdough starter (unfed discard)
- 7.1 oz granulated sugar (finely ground)
- 8.8 oz all-purpose flour
- 1/2 tsp salt
- For the glaze: 2 tbsp fresh lemon juice, 1 dash milk, 4.9 oz powdered sugar (sifted)
Instructions
- Prepare the loaf pan and preheat the oven.
- Mix dry ingredients in a small bowl.
- Combine wet ingredients in a large bowl.
- Combine dry and wet mixtures without overmixing.
- Optional: Cold ferment the batter for improved flavor.
- Bake the loaf in the preheated oven for 55-60 minutes.
- Prepare the glaze and drizzle it over the cooled loaf.
Notes
- For best results, use room temperature eggs.
- Finely ground sugar helps in even distribution.
- Optional cold fermentation enhances flavor but is not necessary.
- Use parchment paper for easier removal of the loaf.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg