If you have sourdough starter sitting in your refrigerator and you’re looking for something different from another loaf of bread, this Sourdough Lemon Yogurt Loaf is a wonderful way to use it.
This homemade loaf is soft, tender, lightly tangy, and filled with fresh lemon flavor. Greek yogurt gives the cake a moist texture, while sourdough starter adds a subtle depth that makes the loaf taste a little more special than an ordinary lemon cake.
It is an easy recipe for breakfast, afternoon tea, or a simple homemade dessert. You can serve it plain, dust it with powdered sugar, or finish it with a simple lemon glaze for extra citrus flavor.
The recipe is also a great way to use sourdough discard, especially when you don’t want to throw away extra starter.
Why You’ll Love This Recipe
There are plenty of reasons to keep this loaf in your baking rotation:
- Great way to use sourdough discard
- Fresh lemon flavor
- Soft and moist texture
- Easy homemade recipe
- Perfect for afternoon tea
- Wonderful with coffee
- Simple ingredients
- Easy to make ahead
- Delicious plain or glazed
- Great for sharing
The sourdough starter does not have to be at its peak for this recipe. This makes it particularly convenient when you have extra discard that needs to be used.
Ingredients
For the Loaf
- 200 g sourdough discard
- 180 g plain Greek yogurt
- 150 g granulated sugar
- 2 large eggs
- 80 g unsalted butter, melted and slightly cooled
- 2 tablespoons fresh lemon juice
- Zest of 2 lemons
- 200 g all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Optional Lemon Glaze
- 100 g powdered sugar
- 1–2 tablespoons fresh lemon juice
- A little extra lemon zest for decoration
Equipment
You will need:
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Spatula
- 9 x 5-inch loaf pan
- Baking paper
- Cooling rack
- Measuring scale
Using a kitchen scale is recommended because weighing the ingredients gives more consistent baking results.
Preparing the Loaf Pan
Preheat your oven to 175°C / 350°F.
Lightly grease a 9 x 5-inch loaf pan.
Line the pan with baking paper, leaving some paper hanging over the sides. This creates handles that make removing the finished loaf much easier.
Set the prepared pan aside while you make the batter.
Step 1: Combine the Wet Ingredients
In a large mixing bowl, add the sourdough discard, Greek yogurt, sugar, eggs, melted butter, lemon juice, lemon zest, and vanilla extract.
Whisk everything together until the mixture is smooth and well combined.
The lemon zest is especially important because it provides a fresh citrus aroma throughout the loaf.
Make sure the melted butter is not extremely hot before adding it to the eggs and yogurt.
Step 2: Prepare the Dry Ingredients
In a separate bowl, combine the all-purpose flour, baking powder, baking soda, and salt.
Whisk gently to distribute the leavening ingredients evenly throughout the flour.
This helps the loaf rise evenly during baking.
Step 3: Combine Wet and Dry Mixtures
Gradually add the dry ingredients to the wet mixture.
Use a spatula to gently fold everything together.
Mix only until you no longer see large streaks of dry flour.
Do not overmix the batter.
A few small lumps are perfectly fine. Overmixing can develop too much gluten and result in a heavier loaf.
The finished batter should be thick, smooth, and easy to spread.
Step 4: Transfer to the Pan
Pour the batter into the prepared loaf pan.
Use a spatula to spread it evenly from one side to the other.
Gently smooth the surface.
If you like, sprinkle a little extra lemon zest over the top before baking.
Place the pan in the center of the preheated oven.
Step 5: Bake
Bake for approximately 45–55 minutes.
The exact baking time will depend on your oven and the type of loaf pan you use.
Start checking around the 45-minute mark.
The loaf should be lightly golden on top and should feel set in the center.
Insert a wooden skewer or toothpick into the middle of the loaf.
If it comes out clean or with a few moist crumbs attached, the loaf is ready.
If wet batter is still visible, continue baking for another 5 minutes and test again.
If the top begins browning too quickly, loosely cover it with foil during the final part of baking.
Step 6: Cool the Loaf
Remove the loaf from the oven and allow it to cool in the pan for approximately 10–15 minutes.
Use the baking-paper handles to carefully lift the loaf out of the pan.
Transfer it to a cooling rack.
Allow it to cool completely before slicing.
This is important because the crumb continues setting as the loaf cools.
Cutting it while very hot can make the center appear gummy or cause the slices to fall apart.
Making the Lemon Glaze
While the loaf cools, you can prepare an optional lemon glaze.
Place the powdered sugar in a small bowl.
Add 1 tablespoon of fresh lemon juice and stir.
If the glaze is too thick, add a few drops of lemon juice at a time until you reach your preferred consistency.
For a thicker glaze, use less lemon juice.
For a thinner drizzle, add slightly more.
Once the loaf has completely cooled, drizzle the glaze over the top.
Finish with a little fresh lemon zest.
Allow the glaze to sit for several minutes before slicing.
Serving Suggestions
This loaf is delicious on its own, but there are plenty of ways to serve it.
Try a slice with:
- A cup of tea
- Fresh coffee
- Greek yogurt
- Fresh berries
- Whipped cream
- A light dusting of powdered sugar
- Extra lemon zest
For a simple afternoon treat, serve thin slices with tea.
For dessert, add fresh berries and a small spoonful of whipped cream.
The bright lemon flavor pairs particularly well with blueberries and raspberries.
Tips for the Best Sourdough Lemon Loaf
Use Sourdough Discard
This recipe works well with unfed sourdough discard, making it an excellent way to reduce waste.
The discard adds flavor and moisture rather than being relied upon as the main leavening agent.
Don’t Overmix
Once the flour has been incorporated, stop mixing.
Overmixing can make the loaf dense instead of soft.
Use Fresh Lemons
Fresh lemon juice and freshly grated lemon zest provide a much brighter flavor than bottled lemon juice.
When zesting the lemons, only grate the yellow outer layer. Avoid the white pith underneath because it can taste bitter.
Measure Carefully
Baking is sensitive to ingredient ratios.
For the most reliable result, weigh the flour, sourdough starter, yogurt, and other ingredients using a kitchen scale.
Let It Cool
Although the smell of freshly baked lemon loaf can make it tempting to cut immediately, giving it time to cool helps create a better texture.
Optional Variations
Blueberry Lemon Loaf
Add approximately 100 g of fresh or frozen blueberries to the batter.
Toss the blueberries lightly in flour before folding them in to help distribute them throughout the loaf.
Lemon Poppy Seed Loaf
Add 1–2 tablespoons of poppy seeds to the batter for a classic lemon-poppy-seed variation.
Extra Lemon
If you love strong citrus flavor, add additional lemon zest rather than adding too much lemon juice.
Almond Lemon Loaf
Replace a small portion of the all-purpose flour with finely ground almond flour if desired and if it fits your dietary needs.
Keep in mind that changing the flour ratio can affect the texture and baking time.
Storage
Once completely cooled, store the loaf in an airtight container.
At room temperature, it is best enjoyed within approximately 2–3 days.
Because the loaf contains yogurt, refrigerating it can be preferable for longer storage.
If refrigerated, allow individual slices to sit at room temperature for a little while before serving.
This helps restore some of the soft texture.
Freezing
The loaf can also be frozen.
For best results, slice it before freezing.
Wrap individual slices tightly and place them in a freezer-safe container or bag.
Freeze for up to approximately 2–3 months.
When you’re ready to enjoy a slice, remove it from the freezer and allow it to thaw at room temperature.
You can also warm it gently for a few seconds before serving.
Frequently Asked Questions
Can I use active sourdough starter?
Yes. Active starter can be used instead of discard.
However, because this is a quick bread-style recipe using baking powder and baking soda, you do not need to wait for the starter to rise the batter.
Can I use plain yogurt instead of Greek yogurt?
Yes. Thick plain yogurt can work well. If your yogurt is very thin, the batter may be slightly looser.
Can I skip the glaze?
Absolutely.
The loaf has plenty of lemon flavor on its own. A simple dusting of powdered sugar is also a lovely finish.
Why did my loaf sink?
A loaf can sink if it is underbaked, overmixed, or if the oven temperature is inaccurate.
Make sure the center is fully baked before removing it from the oven.
Can I make muffins with this batter?
Yes. Divide the batter into a lined muffin tin and reduce the baking time. Start checking the muffins after approximately 18–22 minutes.
Recipe Summary
Prep Time: 15 minutes
Bake Time: 45–55 minutes
Cooling Time: 30 minutes
Total Time: Approximately 1 hour 40 minutes
Servings: 8–10 slices
Difficulty: Easy
Method: Oven
Best For: Sourdough discard
Final Thoughts
Sourdough Lemon Yogurt Loaf is a simple and delicious way to turn leftover sourdough discard into something completely different from traditional sourdough bread.
The combination of tangy sourdough, creamy yogurt, fresh lemon juice, and fragrant lemon zest creates a soft and flavorful loaf that’s perfect for sharing.
You can keep it simple and serve it plain, add a little powdered sugar, or finish it with a fresh lemon glaze.
Whether you’re an experienced sourdough baker or simply have a jar of discard waiting in the refrigerator, this lemon loaf is an easy recipe worth trying.
Sometimes the best sourdough recipes are the ones that help you use what you already have — and this bright, tender lemon loaf is a perfect example.
