Spring is basically begging for this sourdough lemon loaf. It’s soft, really lemony, and the crumb just pulls apart beautifully.
What makes this recipe a little different is the olive oil base and the option to let the batter rest overnight in the fridge. The sourdough starter adds a subtle tang and helps make the cake easier to digest, especially with the overnight rest. It’s a simple bake with a lot going for it.
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Why You’ll Love This Sourdough Lemon Loaf
- A great way to use sourdough discard or active starter
- The crumb is soft and tender, thanks to the olive oil
- Really lemony – not subtle at all
- You can bake it the same day or prep the batter the night before
- Works well plain or with a lemon glaze on top
Ingredients
This recipe uses simple, real ingredients that work together to create a soft, flavorful loaf with a fresh citrus kick. The lemon zest is especially important – it’s where most of the flavor comes from.
You’ll need:
- Cane sugar: gives a gentle sweetness; I prefer it over white sugar here
- Lemon zest: this is where most of the lemon flavor comes from
- Eggs: add structure and help create a light, airy batter
- Lemon juice: for fresh, bright acidity in every bite
- Kefir (or buttermilk): adds moisture and works well with the sourdough starter
- Sourdough starter: active or discard both work; it makes the crumb more tender and the cake easier to digest
- Olive oil: keeps the loaf moist for days without making it heavy
- All purpose flour: just regular flour works perfectly
- Baking powder and baking soda: the leavening; see the timing note in the instructions
- Salt: essential to balance everything
See the recipe card below for exact quantities.
Substitutions & Variations
- No kefir? Plain whole milk yogurt thinned with a little milk works well, or use buttermilk
- Swap the olive oil for a neutral oil like avocado oil if you prefer
- Make it a lemon blueberry sourdough loaf – fold in a handful of fresh or frozen blueberries before baking
- Use a round cake tin if that’s what you have – just reduce the baking time slightly and keep an eye on it
- Skip the glaze – the loaf is delicious on its own too
This recipe has not been tested with all substitutions.
How To Make This Sourdough Lemon Loaf
- Step 1: Add sugar and lemon zest to a bowl. Rub them together between your fingers until the sugar feels slightly moist and fragrant. (This releases the essential oils from the zest and makes the lemon flavor much stronger.)
- Step 2: Crack the eggs into a bowl and add the lemon sugar. Whisk using an electric mixer (or by hand) for a few minutes until the mixture becomes pale, thick, and roughly doubled in volume.
- Step 3: Add the lemon juice, kefir, sourdough starter, and olive oil. Mix until smooth and combined. Sift in flour, baking powder, baking soda, and salt. Gently mix until just combined – don’t overmix. If you want better digestibility, cover and let the batter rest overnight in the fridge.
If doing this: add baking powder + baking soda the next day before baking.
- Step 4: Pour batter into a lined loaf tin. Bake at 180°C (350°F) for 40-45 minutes, or until a toothpick comes out clean and the top is golden.
Expert Tips
- Don’t skip rubbing the zest into the sugar. It only takes a minute and makes a real difference in how lemony the cake tastes.
- Sift the flour. It prevents lumps and makes the batter easier to fold.
- Don’t overbake. The loaf is ready when a toothpick comes out with just a few moist crumbs. Overbaking dries it out.
- Let it cool before slicing. At least 20 to 30 minutes in the tin, then transfer to a rack. It slices much better once it’s cooled.
- If the batter was in the fridge overnight, let it sit at room temperature for 15 to 20 minutes before adding the leavening and baking.
- Use fresh lemon. Bottled lemon juice won’t give you the same flavor. One large lemon usually gives you everything you need.
Storage
- Room Temperature Store in an airtight container at room temperature for up to 3 days. The olive oil base keeps it moist longer than butter based cakes.
- Refrigerator Keeps for up to 5 days in the fridge. Let it come to room temperature before serving.
- Freezing Instructions Cool completely, wrap tightly in plastic wrap, and freeze for up to 2 months. Slice before freezing if you want to be able to pull out individual pieces.
FAQ
Can I use active starter or discard?
Both work well. Active starter gives a slightly more pronounced tang; discard is more neutral. The difference in the final cake is subtle.
Can I make this sourdough lemon cake ahead of time?
Yes. Make the batter the night before without the leavening agents and bake it fresh the next day. The baked loaf also keeps well for a few days.
I don’t have kefir – can I substitute?
Plain whole-milk yogurt thinned with a little milk or buttermilk both work as a 1:1 substitute.
Is this the same as a sourdough discard lemon cake?
Yes. Sourdough starter discard works just as well as active starter in this recipe
Did you make this recipe?
If you give this a try and enjoy it, I’d be so happy if you came back to leave a 5 star rating. And if you share it on Instagram, don’t forget to tag me @your_kitchen_lab so I can see your creations.
More Sourdough Discard Recipes
You might also like:
Sourdough Lemon Loaf
A soft, tender lemon loaf made with sourdough starter – works with active starter or discard.
Ingredients
Equipment
Method
- Preheat your oven to 180°C (350°F). Line your loaf tin with parchment paper, or grease it well if you prefer.
- Combine cane sugar and lemon zest in a large bowl. Using your hands, rub the zest into the sugar until fragrant and slightly moist.
- Whisk eggs and sugar. Add the eggs to the bowl and whisk with an electric hand mixer for 2-3 minutes until the mixture is pale, thick, and roughly doubled in volume. If you're doing this by hand, it takes around 5 to 7 minutes of good whisking. This step adds air to the batter and gives the loaf its light texture.
- Add lemon juice, kefir, sourdough starter, and olive oil. Mix until smooth and combined.
- Sift the flour over the wet mixture and add the salt.
Baking same day:
- Add the baking powder and baking soda now. Fold gently until just combined – don't overmix.
Baking next day:
- Add flour and salt only. Cover and refrigerate overnight. The next day, bring to room temperature briefly, then fold in the baking powder and baking soda before baking.
- Bake for 40-45 minutes, until a toothpick inserted into the centre comes out clean and the top is deep golden.
- Cool in the tin for 15-20 minutes, then transfer to a wire rack to cool completely.
Notes
- Sourdough starter: Active or discard both work. Discard gives a slightly more subtle flavour.
- Kefir substitute: You can use buttermilk or plain yogurt (thinned with a little milk),
- Overnight rest: Skip the baking powder and baking soda if resting overnight; add them the next morning just before baking.
- Don’t overbake: Remove when a toothpick comes out with a few moist crumbs for the most tender crumb.
- Storage: Room temperature, up to 3 days. Refrigerator up to 5 days. Freezer up to 2 months.
- Optional glaze: Mix powdered sugar with lemon juice until you reach your desired consistency.
- Nutrition: Values are approximate and will vary based on specific ingredients used. Nutrition information does not include the optional glaze.
| Calories | ~260 kcal |
| Carbohydrates | ~32g |
| Protein | ~5g |
| Fat | ~12g |
| Saturated Fat | ~2g |
| Sugar | ~16g |
| Fibre | ~1g |
| Sodium | ~120mg |
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