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Side perspective of glazed lemon quick bread highlighting the thick lemon icing dripping down the crust.
Stephanie

Sourdough Lemon Quick Bread (With Simple Lemon Glaze)

This sourdough lemon quick bread is soft, bright, and easy to make using sourdough discard or active starter for added flavor. Fresh lemon zest and juice give the loaf a light, citrus-forward taste, while sour cream and butter keep the crumb tender and moist. Finished with a simple lemon glaze, this quick bread is perfect for breakfast, snacking, or a light dessert and can be baked start to finish in just over an hour.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Course: Breakfast
Cuisine: American
Ingredients Equipment Method Notes

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

Equipment

  • Large mixing bowl
  • Medium mixing bowl
  • Whisk and spatula
  • Loaf pan
  • Parchment paper
  • cooling rack

Method
 

  1. 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.
  2. In a separate bowl, mix the sourdough discard, melted butter, eggs, sour cream, milk, vanilla extract, lemon zest, and lemon juice until smooth.
  3. Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix.
  4. 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.
  5. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
To Make the Lemon Glaze
  1. In a small bowl, whisk together the powdered sugar and lemon juice until smooth.
  2. 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.