"Better than Starbucks" Sourdough Lemon Loaf
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.
Equipment
- Hand Mixer or Sturdy Wisk
- Mixing bowls
- Wisk and Spatula (1 Large, 1 medium)
- Microplane or zester
- 9x5-inch loaf pan
Ingredients
For the Cake:
- 1 ¾ cups (225g) all-purpose flour
- 1 3/4 tsp baking powder
- ½ tsp baking soda
- ½ tsp tsp salt
- ½ tsp cornstarch (optional, for added tenderness)
- ½ cup (110g) avocado oil
- ¾ cup (150g) granulated sugar
- 3 (150g) large eggs room temperature
- 1 tsp vanilla extract
- 1/4 cup (85g) raw honey
- (about 16g) Zest of 2 large lemons
- (60g) ¼ cup (60g) fresh lemon juice (Meyer lemons are excellent for this loaf but any will do)
- ⅓ cup (80g) full-fat sour cream
- ½ cup (120g) sourdough discard or starter (100% hydration, unfed is fine)
For the Lemon Glaze:
- 1 ¾ cups (200g) powdered sugar, sifted
- 2 tbsp (30g) fresh lemon juice (Meyer is preferred, but any will work)
- ¼ tsp vanilla extract
- ½ tsp lemon zest (optional)
- 1/8 tsp sea salt
Instructions
Baking Your Lemon Loaf
- Preheat oven to 350°F (175°C). Grease and line a 9x5-inch loaf pan with parchment paper. Note: if mixing batter to ferment overnight, skip this step at this time.
- 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.½ cup (110g) avocado oil, ¾ cup (150g) granulated sugar, 3 (150g) large eggs, 1 tsp vanilla extract, 1/4 cup (85g) raw honey, (about 16g) Zest of 2 large lemons, (60g) ¼ cup (60g) fresh lemon juice (Meyer lemons are excellent for this loaf but any will do), ⅓ cup (80g) full-fat sour cream, ½ cup (120g) sourdough discard or starter (100% hydration, unfed is fine)
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cornstarch (if using).1 ¾ cups (225g) all-purpose flour, 1 3/4 tsp baking powder, ½ tsp baking soda, ½ tsp tsp salt, ½ tsp cornstarch (optional, for added tenderness)
- 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 9x13 loaf pan with cooking spray and parchment.
- 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.
To 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.1 ¾ cups (200g) powdered sugar, sifted, 2 tbsp (30g) fresh lemon juice (Meyer is preferred, but any will work), ¼ tsp vanilla extract, ½ tsp lemon zest (optional), 1/8 tsp sea 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!
Notes
FAQ'S:
Can I substitute the sour cream?
Yes! Full fat Greek yogurt works great.
Do I have to chill the loaf before icing and after?
I highly recommend it for properly set icing.
Do I have to use Meyer lemons?
No! But Meyer are a sweeter variety if you prefer a less sour result.