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!
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 9x5-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.
Notes
📝 Notes:
- This bread freezes well—wrap tightly after cooling.
- For an extra lemon punch, add a few drops of lemon extract to the batter.