This sourdough lemon quick bread is bright, tender, and easy enough to bake any day of the week. It has the fresh flavor of real lemon, a soft crumb, and just enough tang from sourdough discard to add depth without tasting sour. Unlike traditional sourdough bread, this is a true quick sourdough bread, meaning there is no waiting for dough to rise and no long fermentation.
If you enjoy baking with lemon and sourdough discard, this loaf fits naturally alongside recipes like Milled Wheat Lemon Poppy Seed Sourdough Muffins and the Sourdough Discard Lemon Blueberry Quick Bread Recipe, both of which use the same simple approach and bake up beautifully with bright citrus flavor.
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Why This Is a Sourdough Quick Bread
This recipe relies on baking powder and baking soda for lift rather than yeast. The sourdough starter is used for flavor and moisture, not rise, which makes this one of the most approachable sourdough quick breads for beginners and experienced bakers alike. Everything is mixed in bowls, baked the same day, and finished with a simple lemon glaze that adds just the right amount of sweetness.
If you enjoy citrus-forward sourdough bakes, you may also like this Simple Lemon Blueberry Sweet Sourdough Bread Recipe or Lemon Blueberry Sourdough Scones (Fresh Milled Flour), both of which follow the same old-fashioned, practical baking style.
Quick Look at This Recipe
- Recipe type: Sourdough lemon quick bread
- Skill level: Easy
- Prep time: 15 minutes
- Bake time: 50 to 60 minutes
- Total time: About 1 hour 15 minutes
- Leavening: Baking powder and baking soda
- Sourdough use: Discard or active starter for flavor
- Texture: Soft, tender crumb with bright lemon flavor
- Finish: Simple lemon glaze
- Best for: Breakfast, snacking, or light dessert
- Make-ahead friendly: Yes, freezes well once baked
Ingredients for Sourdough Lemon Quick Bread
Dry Ingredients
- 2 cups all-purpose flour (286 g)
Soft milled wheat option: Use 2 cups soft white wheat flour (286 g), holding back 2 tablespoons and adding only if needed - 1 cup granulated sugar (200 g)
- 2 teaspoons baking powder (8 g)
- ½ teaspoon baking soda (2 g)
- ½ teaspoon salt (2 g)
Wet Ingredients
- ½ cup sourdough starter discard (100 g), active or discard both work
- ½ cup unsalted butter (115 g), melted and cooled
- 2 large eggs, room temperature
- ⅓ cup sour cream (80 g)
- ¾ cup milk (180 g), room temperature
- 1 teaspoon vanilla extract (4 g)
- 2 tablespoons finely grated lemon zest, about 2 lemons
- 3 tablespoons fresh lemon juice (45 g)
Lemon Glaze
- ½ cup powdered sugar
- 1 tablespoon lemon juice
Equipment Needed
- Large mixing bowl
- Medium mixing bowl
- Whisk and spatula
- Loaf pan
- Parchment paper
- Cooling rack
How to Make Sourdough Lemon Quick Bread
Preheat the oven to 350°F and line a loaf pan with parchment paper. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
In a separate bowl, mix the sourdough discard, melted butter, eggs, sour cream, milk, vanilla extract, lemon zest, and lemon juice until smooth.
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix.
Transfer the batter to the prepared loaf pan and smooth the top. Bake for 50 to 60 minutes, until the loaf is set and a toothpick inserted in the center comes out clean.
Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
To Make the Lemon Glaze
- In a small bowl, whisk together the powdered sugar and lemon juice until smooth.
- Once the bread has fully cooled, drizzle the lemon glaze over the top and allow it to set before slicing.
Notes on Flour and Texture
This quick bread recipe works well with all-purpose flour or soft milled wheat. Soft white wheat gives the loaf a slightly heartier texture while still staying tender. Because this is a quick bread, there is no dough resting, no shaping, and no Dutch oven involved.
Storage and Serving
Store the loaf at room temperature, wrapped, for up to three days. This bread recipe also freezes well. Slice before freezing for easy serving later. It is excellent served plain, with tea or coffee, or lightly toasted.
Tried this recipe?
I would love to see it! Tag me on Instagram @idiesfarm and #idiesfarm so I can share your beautiful creation!
Frequently Asked Questions About Sourdough Lemon Quick Bread
Is this the same as sourdough bread?
No. This is a sourdough quick bread, not a yeast-risen loaf. It does not require fermentation or rise time.
Can I use active sourdough starter instead of discard?
Yes. Active sourdough starter works just as well in this recipe.
Can I make this with whole wheat flour?
Yes. Soft whole wheat flour can be used, though the loaf will be slightly denser.
Do I need a Dutch oven?
No. This loaf is baked in a standard loaf pan.
How long does this bread take to make?
From start to finish, plan for about 15 minutes of prep time and about 1 hour to bake.
Sourdough Lemon Quick Bread (With Simple Lemon Glaze)
Equipment
- Large mixing bowl
- Medium mixing bowl
- Whisk and spatula
- Loaf pan
- Parchment paper
- cooling rack
Ingredients
- 2 cups all-purpose flour 286 g (Soft milled wheat option: Use 2 cups soft white wheat flour (286 g), holding back 2 tablespoons and adding only if needed)
- 1 cup granulated sugar 200 g
- 2 teaspoons baking powder 8 g
- ½ teaspoon baking soda 2 g
- ½ teaspoon salt 2 g
- ½ cup sourdough starter discard 100 g, active or discard both work
- ½ cup unsalted butter 115 g, melted and cooled
- 2 large eggs room temperature
- ⅓ cup sour cream 80 g
- ¾ cup milk 180 g, room temperature
- 1 teaspoon vanilla extract 4 g
- 2 tablespoons finely grated lemon zest about 2 lemons
- 3 tablespoons fresh lemon juice 45 g
Lemon Glaze
- ½ cup powdered sugar
- 1 tablespoon lemon juice
Instructions
- Preheat the oven to 350°F and line a loaf pan with parchment paper. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, mix the sourdough discard, melted butter, eggs, sour cream, milk, vanilla extract, lemon zest, and lemon juice until smooth.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix.
- Transfer the batter to the prepared loaf pan and smooth the top. Bake for 50 to 60 minutes, until the loaf is set and a toothpick inserted in the center comes out clean.
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
To Make the Lemon Glaze
- In a small bowl, whisk together the powdered sugar and lemon juice until smooth.
- Once the bread has fully cooled, drizzle the lemon glaze over the top and allow it to set before slicing.
Notes
Tips for the Best Sourdough Lemon Quick Bread
- Use room temperature eggs and milk to help the batter mix smoothly and bake evenly.
- Finely grate the lemon zest and avoid the white pith, which can add bitterness.
- Do not overmix the batter. Stir just until the flour is incorporated to keep the crumb tender.
- Let the bread cool completely before adding the lemon glaze so it sets instead of soaking in.
- If using soft milled wheat flour, allow the batter to rest for 5 to 10 minutes before baking so the flour can fully hydrate.
Welcome!
Hi! I’m Stephanie, also known as Idie. Follow me as I tap into the methods of the past and learn how to make my world a little smaller.
Lauren Dami says
Kids and hubby loved this recipe! I’ve been looking to add more sour dough recipes to our menu, and this was perfect. Do you think adding poppy seeds would be okay? I do like a lemon poppy baked treat 😁
Stephanie says
I'm so happy you all liked it! Yes, you can absolutely add poppy seeds. I would try adding 1 to 1½ tablespoons to the dough before baking. I also have a Lemon Poppy Seed Sourdough Muffins recipe that you might like too!