A Sourdough Lemon Yogurt Loaf is a soft, moist quick bread that combines the tangy depth of sourdough starter with the bright, refreshing flavor of lemon and the creamy richness of yogurt. It’s the kind of loaf that feels both comforting and slightly sophisticated—perfect for breakfast, tea time, or a light dessert.
The sourdough starter (usually discard) adds a subtle complexity and mild tang without making the bread overly “sour,” while also helping create a tender crumb. Yogurt brings moisture and a slight creaminess, ensuring the loaf stays soft for days. Fresh lemon zest and juice infuse the bread with a vibrant citrus aroma, balancing sweetness with a gentle zing.
The texture is typically light yet rich, with a delicate crumb that slices cleanly. Many versions are finished with a simple lemon glaze or syrup, which soaks into the loaf and enhances both sweetness and citrus flavor.
Overall, this loaf is a beautiful fusion of classic lemon cake and rustic sourdough baking—simple to make, incredibly flavorful, and a great way to use up extra sourdough starter.
Ingredients
For the Loaf:
- 210 g (1 ¾ cups) All-Purpose Flour
- 112 g (½ cup) butter, softened
- 200g (1 cup) granulated sugar
- 3 eggs at room temperature
- 112 g (½ cup) Greek yogurt at room temperature
- 1 teaspoon vanilla extract
- 60 g (¼ cup) sourdough starter; active or discard at room temperature
- Zest from 1 large lemon
- 2 tablespoons lemon juice
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¼ teaspoon baking soda
For the Lemon Syrup
- 3 tablespoons granulated sugar
- 2 tablespoons lemon juice
- 1 teaspoon water
For the Lemon Glaze
- 60 g (½ cup) powdered sugar
- 2 tablespoons lemon juice
Instructions
- In a bowl of a standing mixer with the paddle attachment, cream the butter and sugar for 3 minutes until fluffy.
- Add the eggs, vanilla extract, sourdough starter, lemon zest and Greek yogurt. Mix to combine.
- Sift in the flour and mix to combine. Cover and allow to ferment in the same mixing bowl at room temperature for 12 hours.
- Preheat the oven to 350° F and line a 9×5″ loaf pan with parchment paper.
- In a small bowl, mix the baking soda, baking powder, salt, and lemon juice. Let stand for a minute then pour into the fermented batter and mix to combine using the paddle attachment in the stand mixer.
- Pour the batter into the loaf pan and bake for 55 minutes or until a toothpick inserted in the middle comes out clean.
- While the cake bakes, combine the lemon syrup ingredients.
- Remove the loaf from the oven and immediately poke holes throughout the cake with a wooden skewer or knife. Pour the lemon syrup over the loaf and let it sit for 10 minutes in the pan to soak in before removing and placing onto a cooling rack.
- Combine the lemon glaze ingredients and drizzle over the cake when it has completely cooled. Slice and serve.
- Store the cake in an airtight container for up to 2 days at room temperature. Move to the fridge for longer storage.
