Glazed Sourdough Lemon Bread

4.74 from 34 votes

Wonderful sourdough discard recipe for lemon bread with a thick and lemony glaze. Easy mix-and-pour recipe ups the lemon flavor while keeping everything moist and tender and is great for brunch, afternoon snack or dessert.

Prep Time20

Cook Time1

Total Time1 20

Course: Breads

Cuisine: American

Servings: slices

Calories: 269kcal

Author: Jami Boys

Equipment

8.5 x 4.5 loaf pan

Ingredients

For Lemon Bread:

1/2 cup neutral flavored oil sunflower, avocado, or refined coconut, or melted butter
2/3 cup cane sugar
2 eggs
1 large lemon, zested and juiced (about 2 tablespoons juice, divided)
1/2 teaspoon lemon oil optional
1 ½ cups unbleached flour or whole wheat pastry flour
1 ½ teaspoons baking powder
1/2 teaspoon salt
1 cup sourdough starter, fed or unfed
1/3 cup milk lukewarm

For Glaze:

1 to 1⅓ cups powdered sugar depending on the consistency you'd like
1 tablespoon lemon juice (remaining tablespoon)

Instructions

Lemon Bread:

Heat oven to 350 degrees. Butter or oil an 8.5 x 4.5 inch loaf pan well.
Mix oil, sugar, eggs, lemon zest, 1 tablespoon lemon juice, and oil (if using) in a large mixing bowl until thoroughly combined.
In a separate medium bowl, whisk the flour, baking powder and salt.
In a third bowl or 2-cup measure, combine the starter and warmed milk.
Add the flour and starter mixtures to the sugar-oil mixture alternately, starting with the flour: 1/3 flour, 1/2 starter, 1/3 flour, 1/2 starter, remaining flour. Scrape as needed, mixing just until combined.
Pour batter into prepared pan and bake for 55-60 minutes or until a toothpick in the center of the loaf comes out clean.
Cool for 10 minutes in pan (TIP: make the glaze while it's cooling in the pan). Place a piece of wax paper under a metal cooling rack and remove the loaf from the pan onto the rack to cool completely.

Glaze:

Mix up the glaze ingredients to the desired consistency in a small bowl.
Spread the glaze with a spatula over the still warm loaf, letting some drip over the edges.
Cool completely before cutting into slices.

Notes

To Store:

Keep in airtight container for a couple days at room temperature or in the fridge.
Freeze for longer storage, adding wax paper between slices to be able to remove a few slices at a time to thaw.

To Use Mini Loaf Pans: Fill three mini loaf pans about half full and bake 25-30 minutes. Start checking with the toothpick test at 20 minutes and adjust depending on the size of your pans.

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