Ingredients
For the Loaf:
- 1 cup sourdough discard 🍞
- ⅓ cup olive oil (or neutral oil alternative) 🫒
- 2 large eggs 🥚
- 1 ½ tsp lemon extract (handle carefully) 🌿
- 2 tbsp fresh lemon juice
- 2 tbsp lemon zest (from 1 large lemon) 🍋
- 1 cup all-purpose flour (125g) 🌾
- 1 ¼ cup granulated sugar (250g)
- 1 tsp baking soda
- ½ tsp salt 🧂
For the Glaze:
- 3 tbsp fresh lemon juice 🍋
- 1 cup confectioner’s sugar
👩🍳 Method
1. Preheat & Prepare
- Preheat the oven to 350°F (175°C).
- Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal.
2. Mix Wet Ingredients
- In a large bowl, whisk together sourdough discard, olive oil, eggs, lemon juice, lemon zest, and lemon extract.
- Blend until the mixture is smooth and homogenous.
3. Incorporate Dry Ingredients
- Gradually add flour, sugar, baking soda, and salt to the wet mixture.
- Stir gently with a spatula or mixer until the batter is smooth and fully combined. Avoid overmixing to keep the loaf tender.
4. Bake the Loaf
- Pour the batter into the prepared loaf pan, smoothing the top evenly.
- Bake in the preheated oven for 45–50 minutes.
- Check doneness by inserting a toothpick into the center — it should come out clean or with a few moist crumbs.
5. Prepare the Glaze
- While the loaf cools slightly, whisk together 3 tbsp fresh lemon juice and 1 cup confectioner’s sugar in a medium bowl.
- Once the loaf is cool enough to handle, drizzle the glaze generously over the top, letting it cascade down the sides.
6. Serve
- Slice and serve as a vibrant dessert, breakfast treat, or afternoon snack. Each bite bursts with tangy, sweet lemon flavor.
💡 Tips for Best Results
- Fresh lemons matter: Use freshly squeezed juice and zest for the brightest flavor.
- Measure lemon extract carefully: It is potent and can easily dominate the delicate flavors.
- Do not swap lemon juice for extract: They serve different purposes in balancing flavor.
- Cooling is key: Allow the loaf to cool slightly before glazing to avoid melting the glaze completely.
- Storage: Keep the lemon bread in an airtight container at room temperature for up to four days for optimal freshness.
