Moist, tangy, and topped with a sweet lemon glaze that actually sets—this sourdough lemon loaf is everything the coffee shop version wishes it could be. It’s soft, fresh, and naturally fermented for better flavor and digestibility, all while using up that extra sourdough discard sitting in your fridge.

Whether you go with the same-day version or take the overnight fermentation route for deeper flavor, this cake will be your go-to for spring brunches, Easter spreads, or just a slice of sunshine with your morning coffee.

Why You’ll Love This Recipe

This recipe doesn’t use lemon extract, instead its full of lemon juice and lemon zest for a clean and bright flavor. Thanks to oil, sour cream, and sourdough discard- this loaf is ultra moist and light. Top this loaf with a lemon bakery-style glaze that will actually set and really bring the flavor to life.

Why Use Sourdough in this Lemon Loaf?

Using sourdough discard in this lemon loaf adds a slight tang, enhances moisture retention, and makes the crumb softer and more tender. The fermentation process also helps break down gluten, making this loaf easier to digest.

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Tools You’ll Need:

• Hand mixer or sturdy whisk- for blending batter and icing

• Mixing bowls- (1 large, 1 medium)- to mix batter and icing

• Whisk and spatula– to combine ingredients

• Microplane or zester- for lemon zest

• 9×5-inch loaf pan- to bake your loaf. I love these pans from USA linked here https://amzn.to/43Liw6S

• Parchment paper– to line your pan to avoid burning

• Wire cooling rack- to cool your loaf

Below you will find directions on both how to long ferment this loaf or make it quickly from discard. Skip down the see the quick discard method!

Instructions:

Step 1: Mix The Batter

Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.

Note: if mixing batter to ferment overnight, skip this step at this time.

In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cornstarch (if using).

In a large bowl, whisk oil and sugar until glossy. Mix in sour cream, honey, sourdough discard, vanilla, lemon zest, and lemon juice. Beat in eggs one at a time.

Add dry ingredients to wet and mix on low speed with mixer until batter is just incorporated and smooth.

Overnight ferment option:

Cover bowl with plastic and refrigerate overnight. Remove bowl from refrigerator in the morning and give a quick stir scraping down the sides. Preheat oven to 350 F and line your 9×13 loaf pan with cooking spray and parchment.

Step 2: Bake and Chill

Pour batter into pan, smooth the top, and bake 55–60 minutes. Loaf internal temperature should be 200-205 F when done. Cool in pan 10 minutes, then transfer to a rack. For optimal results, refrigerate loaf for 1 hour prior to icing.

Step 3: Make The Lemon Glaze

Sift your powdered sugar to remove clumps. In a small bowl, combine powdered sugar, lemon juice, vanilla, lemon zest, and salt.

Beat icing with hand beaters until smooth. Drizzle icing over the completely cooled loaf- smoothing if needed. Let icing set for 30–60 minutes. Refrigerate for 1 hour to fully firm the glaze for clean slicing. Add more lemon zest on top of loaf for garnish.

Slice your lemon loaf and ENJOY!

Yields 1 loaf

How to store:

Room temperature: store loaf in an airtight container or wrapped in plastic on counter for 3-4 days.

Refrigerator: Store in refrigerator in airtight container or wrapped in plastic for up to 7 days.

Freezer: Wrap unglazed loaf in plastic and then wrap in foil to avoid freezer burn. Freeze for up to 3 months. When ready to enjoy loaf, allow to thaw at room temperature and glaze loaf.

This “Better Than Starbucks” sourdough lemon loaf is that rare perfect bake! Effortless yet elevated, nostalgic yet nuanced, and just the right amount of tangy-sweet. Whether you’re team overnight ferment or team bake-now-snack-now, this one’s destined to be a repeat spring favorite.

Drop a comment and leave a review if you loved this recipe! Happy baking!