Sourdough Discard Lemon Poppy Seed Bread 🍋
Bright, soft, and packed with fresh lemon flavor, this Sourdough Discard Lemon Poppy Seed Bread is the perfect way to use extra sourdough discard. The crumb is moist and tender with a light citrus sweetness, while poppy seeds add the classic little crunch in every bite. It’s delicious for breakfast, afternoon coffee, or as a simple homemade dessert with a lemon glaze drizzled over the top.
6
Ingredients
For the Bread
- 1 cup sourdough discard
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 tablespoons poppy seeds
- 3/4 cup sugar
- 2 large eggs
- 1/2 cup melted butter or oil
- 1/2 cup milk or Greek yogurt
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
For the Lemon Glaze
- 1 cup powdered sugar
- 2–3 tablespoons lemon juice
Instructions
Step 1: Prepare the Oven
Preheat your oven to 350°F (175°C). Grease and line a loaf pan with parchment paper.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together:
- Flour
- Baking powder
- Baking soda
- Salt
- Poppy seeds
Step 3: Mix Wet Ingredients
In another bowl, whisk together:
- Sourdough discard
- Sugar
- Eggs
- Melted butter
- Milk or yogurt
- Lemon juice
- Lemon zest
- Vanilla extract
Mix until smooth and creamy.
Step 4: Combine
Slowly fold the dry ingredients into the wet ingredients. Mix gently until just combined. Do not overmix.
Step 5: Bake
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 45–55 minutes or until a toothpick inserted into the center comes out clean.
Step 6: Cool
Allow the bread to cool in the pan for 10–15 minutes before transferring to a wire rack.
Step 7: Add the Glaze
Mix powdered sugar with lemon juice until smooth. Drizzle over the cooled loaf.
Tips for the Best Lemon Bread
- Fresh lemon juice gives the brightest flavor.
- Greek yogurt makes the loaf extra moist.
- Don’t overmix the batter or the bread can become dense.
- Let the glaze set before slicing for cleaner cuts.
Storage
Store covered at room temperature for 2 days or refrigerate for up to 5 days. This bread also freezes beautifully.
Why You’ll Love This Recipe
- Great use for sourdough discard
- Soft and moist texture
- Bright lemon flavor
- Easy beginner-friendly recipe
- Perfect balance of sweet and tangy
