Name: Sourdough Lemon Supreme Quick Bread
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Ingredients: 1 cup sourdough discard (unfed); 1 1/2 cups all-purpose flour; 1/2 tsp baking soda; 1 tsp baking powder; 1/4 tsp salt; 3/4 cup granulated sugar; 1/2 cup melted butter; 2 large eggs; 1/3 cup milk; 1 tbsp lemon zest (from 1-2 lemons); 1/4 cup lemon juice; 1 tsp vanilla extract; 1/2 cup powdered sugar; 1-2 tbsp lemon juice

Spread the love

Looking for a bright and tangy twist on traditional sourdough baking? Learn how to make Sourdough Lemon Supreme Quick Bread—an easy, zesty treat that combines the rich flavor of sourdough with the fresh citrusy zing of lemon.

Contents show

Perfect for using up sourdough discard and great for breakfast, snacks, or a sweet gift from the homestead kitchen, this quick bread is a must-try for sourdough lovers and lemon fans alike.

Jump to Recipe Print Recipe

This post may contain affiliate links at no cost to you. Read my very boring disclosure for more information.

Why You’ll Love This Recipe

If you’re like me and always looking for new ways to use up that sourdough discard, this one’s going to become a favorite. This Sourdough Lemon Supreme Quick Bread is the perfect mix of zesty lemon flavor and the rich, subtle tang of sourdough. Moist, sweet, and topped with a drizzle of lemon glaze, it’s like sunshine in loaf form.

Plus, no kneading, no rising, and no waiting around. Just mix, bake, and enjoy!

This is a pinnable post. Tap or hover over any image in this post to pin to your Pinterest Boards.

Image illustrates a Pinterest pin of sourdough lemon supreme quick bread.

Ingredients You’ll Need

Here’s what goes into this cheerful lemon loaf:

For the Bread:

1 cup sourdough discard (unfed is just fine!)
1 ½ cups all-purpose flour
½ tsp baking soda
1 tsp baking powder
¼ tsp salt
¾ cup sugar
½ cup melted butter (or coconut oil for dairy-free)
2 large eggs
⅓ cup milk (any kind works—dairy or non-dairy)
1 tbsp lemon zest (zest of 1–2 lemons)
¼ cup lemon juice (fresh is best!)
1 tsp vanilla extract

For the Glaze (Optional but SO good):

½ cup powdered sugar
1–2 tbsp lemon juice

Step-by-Step Instructions

Image illustrates sourdough lemon supreme quick bread.

1. Preheat and Prep

Start by preheating your oven to 350°F. Grease a 9×5-inch loaf pan or line it with parchment paper. This helps the bread pop out clean and easily once it’s done.

2. Mix the Dry Ingredients

In a large bowl, whisk together your flour, baking powder, baking soda, and salt. Set aside.

3. Combine the Wet Ingredients

In another bowl, mix the sugar, melted butter, and eggs until smooth. Then stir in the milk, lemon zest, lemon juice, and vanilla. Once combined, add your sourdough discard and mix until it’s fully incorporated.

4. Bring It All Together

Pour the wet mixture into the dry and stir until just combined. Be careful not to overmix—this can make the bread tough. The batter will be thick and creamy.

5. Bake It

Pour the batter into your loaf pan and smooth out the top. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean. If the top is browning too quickly, loosely tent it with foil in the last 15 minutes.

6. Cool and Glaze

Let your loaf cool in the pan for 10 minutes, then transfer to a wire rack. While it’s cooling, mix your powdered sugar and lemon juice to make the glaze. Drizzle it over the warm (not hot!) bread for a sweet-tart finish.

Tips for Success

Zest before you juice! It’s way easier to zest a whole lemon than a squeezed one.
Room temperature ingredients help everything blend more smoothly.
Want extra lemon punch? Add a few drops of lemon extract to the batter.

Storage and Freezing

Store your lemon loaf in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. You can also wrap it tightly and freeze it for up to 3 months—just thaw and drizzle with fresh glaze before serving!

Conclusion

This sourdough lemon supreme quick bread is a great reminder that sourdough baking doesn’t always mean waiting around. Sometimes, it’s about using what you have to make something a little indulgent, a little cheerful, and totally homemade. Whether you’re enjoying a slice with your morning tea or gifting it to a neighbor, this recipe delivers every time.

Have leftover discard and love citrus? Give this recipe a try and let me know how it turns out in the comments!

Resources: Here are some helpful resources for further information.

Frequently Asked Questions

1. Can I use active sourdough starter instead of discard?

Yes! An active starter works just as well. It may give the bread a slightly more tangy flavor and a bit more rise.

2. Can I make this recipe dairy-free?

Absolutely! Just swap the butter for coconut oil and use your favorite plant-based milk like almond or oat milk.

3. How should I store the bread?

Store it in an airtight container at room temperature for up to 3 days or in the fridge for up to a week. It also freezes beautifully for up to 3 months.

4. Can I add anything to the batter?

Definitely! Try folding in blueberries, poppy seeds, or even white chocolate chips for a fun twist.

Sourdough Lemon Supreme Quick Bread

This Sourdough Lemon Supreme Quick Bread is moist, fluffy, and bursting with fresh lemon flavor. It’s the perfect way to use up your sourdough discard while baking something truly special. With a tender crumb and a citrusy glaze that takes it over the top, this quick bread makes a lovely breakfast, afternoon snack, or homemade gift from your kitchen. No rising or waiting—just mix, bake, and enjoy!

Print Recipe Pin Recipe

Prep Time 15

Cook Time 1

Total Time 1 15

Servings 1 loaf

Equipment

1 mixing bowl
1 loaf pan

Ingredients

For the Bread

1 cup sourdough discard (unfed)
1 ½ cups all-purpose flour
½ tsp baking soda
1 tsp baking powder
¼ tsp salt
¾ cup granulated sugar
½ cup melted butter
2 large eggs
⅓ cup milk
1 tbsp lemon zest (from 1-2 lemons)
¼ cup lemon juice
1 tsp vanilla extract

For the Glaze

½ cup powdered sugar
1-2 tbsp lemon juice

Instructions

Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
Whisk together flour, baking powder, baking soda, and salt in a large bowl.
In a separate bowl, combine sugar, melted butter, eggs, lemon zest, lemon juice, milk, and vanilla. Stir in the sourdough discard until fully mixed.
Add wet ingredients to the dry ingredients and stir until just combined—don’t overmix.
Pour batter into prepared pan and smooth the top.
Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
Cool in pan for 10 minutes, then transfer to a wire rack.
Optional glaze: Mix powdered sugar with lemon juice to desired consistency and drizzle over cooled bread.