Easy Sourdough Lemon Loaf with Glaze Recipe

This is a healthy version of Starbucks Lemon Loaf but, with a makeover! Adding less sugar and real ingredients this easy sourdough lemon loaf with glaze recipe is flavorful with every bite.

Easy Sourdough Lemon Loaf with Glaze Recipe Video

Sourdough Starter Recipe Without Yeast

In a room temperature glass container mix one cup of all-purpose organic unbleached flour (any flour of choice will work but, organic and unbeach it best) with one cup of filtered water.

Mix flour and water thoroughly, until it feels like a thick paste such as pancake batter.

Cover with a tea towel or cheese cloth and keep in a warm place around seventy degrees.

Twelve hour later remove a 1/2 cup to discard, save to make a discard recipe or feed livestock such as feeding the chicken or pigs.

When to Feed Sourdough Starter

Fed with additional half cup of all-purpose organic unbleached flour and 1/2 cup of filter water. Repeat this process for five days. On day six and seven fed every twenty-four hours. Your starter should have bubbles and the top will look foam-like.

Use a wooden spoon, spatula to mix your sourdough daily to prevent a chemical reaction.

Sourdough really needs to be cared for each day, if you cannot commit to daily care storing long term in refrigerator is best!

Sourdough for creating wonderful, gut friendly bread recipes is achievable but, know your limits and what you can create.

How to Store Sourdough Starter

Always store your sourdough in a glass vessel such as a large mason jar.

Cover your sourdough jar with a loose glass lid or pie plate. In the warmer months I place a tea towel over the opening and secure with a rubber band to ensure small insects do not land inside my sourdough.

Never seal your sourdough container, your starter is very active, and this could cause problems. If you store in refrigerator for a long period, you will need to secure your container with a lid.

Feed your sourdough regularly anywhere for twelve to twenty-four hours. Always feed your sourdough at a certain time of day such as in the morning or evening.

Place your sourdough in a warm area and away from drafts.

Tips On Easy Sourdough Lemon Loaf with Glaze

• Water quality is important. Make sure you do not use city water or water that is chemically treated because it will breakdown your wild yeast. Use filtered water or bottled water.
• Sourdough Starter should be warm but not hot. I like a good starter to be around 70-80 degrees. If your home is cooler place by a fireplace or furnace.
• Check your humidity; you need a moist starter that is hydrated.
• Cover your sourdough starter with cheese cloth or tea towel, secure with a rubber band. Covering your starter will help to keep pest out and prevent it from drying out.
• Bubbles in your starter is a great sign that your sourdough starter is alive and working.
• Texture of your sourdough starter should be tacky
• Smell of your sourdough starter will be sour.
• Sourdough must be feed daily, or it will go dormant or die.
• If you cannot feed your starter daily because of vacation, cover with an airtight lid and store in the refrigerator. When ready to use sourdough starter pull out about twenty-four hours beforehand. Feed your starter and use in twenty-four hours.

Sourdough Lemon Loaf with Glaze Recipe Tutorial

Ingredients

• 1 Sticks of raw, unsalted butter (room temperature)
• 2 1/2 cups all-purpose flour; shifted
• One tablespoon baking powder
• 1 1/2 teaspoon of sea salt
• 1 tablespoon of poppy sees
• 3/4 cup of raw, unfiltered honey
• 1/2 cup of sourdough starter or discard
• Four organic room temperature, pasteurize raised fresh eggs
• 1/3 cup of fresh squeeze lemon juice
• Two tablespoon of lemon zest

LEMON LOAF GLAZE RECIPE

• 1/2 cup of shifted powder sugar
• 1 teaspoon of lemon zest
• 1-2 tablespoons of freshly squeeze lemon juice

First, preheat your oven to 350 degrees. Next, generously grease loaf pan. You can grease your pan with cooking spray or spread butter all over pan and sprinkle with flour. Discard any excess flour.

Shift flour, baking powder and salt into a mixing bowl, mix to combine. Stir in poppy seeds.

Now using your paddle attachment on an electric mixer, beat butter, honey, lemon juice, lemon zest and sourdough starter (discard) on medium speed until fluffy. Crack eggs and add one at a time until incorporated.

Slowly add your flour mixture to your fluffy butter mixture until well combined. Do not overmix.

Let your sourdough lemon loaf rest for an hour or cover and place in refrigerator until ready to use. The longer the batter rest; the longer the fermentation can occur.

If store in the refrigerator; take out one hour before baking in order for batter to become room temperature.

Pour your lemon loaf batter into prepared loaf pans. Bake your sourdough lemon loaf for twenty-five to thirty minutes. Use a toothpick to insert in the center to check it done. If the toothpick comes out clean it is perfect!

Remove from oven and allow to cool on a wire rack for ten minutes. After cooled remove from pan and cool completely.

While cooking it is time to prepare the glaze for the cake.

To make your glaze shift your powder sugar into a mixer. Add your zest and freshly squeeze lemon juice; beat until the glaze looks soft and fluffy.

Finally, light brush or drizzle glaze over the loaf. Let your glaze become hard, slice to half inch pieces with a bread knife. Serve after dinner, at breakfast with coffee or in the afternoon with tea.

Store in an airtight container for up to one week.

Optional: Make this Sourdough Lemon Loaf into muffins. Divide the batter into a muffin pan; lined or greased. Fill only seventy five percent and bake for 16-20 minutes.

Want More Sourdough Inspiration from the Farm?

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