Sourdough Lemon Loaf
Looking for a sourdough version of that big coffee company’s lemon loaf? This recipe is just that. Another super easy recipe that takes virtually no babysitting. I started it Wednesday evening around 7:30 and enjoyed a slice 12 hours later.
Recipe:
🍋 Sourdough Lemon Batter Bread
For an 8×4×4 Pullman Pan
This version is soft, moist, rich, and sliceable—somewhere between a lemon loaf cake and a fluffy enriched bread. The milk powder keeps it tender for days, and the True Lemon gives strong citrus flavor without excess liquid.
🍋 Ingredients
Batter Bread Dough
- 150g active sourdough starter (100% hydration)
- 2 large eggs (about 100g)
- 140g water
- 90g sugar
- 10g True Lemon powder
- 30g whole milk powder
- 300g all-purpose flour
- 6g salt
- 100g unsalted butter, melted & cooled slightly
Optional Flavor Boosts
- 1–2 tsp lemon zest
- ½ tsp lemon extract
🥣 Mixing
1. Combine Wet Ingredients
In a large bowl whisk together:
- starter
- eggs
- water
- sugar
- True Lemon powder
- milk powder
- lemon zest/extract if using
Mix until smooth.
2. Add Dry Ingredients
Add:
- flour
- salt
Mix until fully combined.
The texture should resemble:
- thick muffin batter
- very soft brioche dough
3. Add Butter
Slowly mix in melted butter until glossy and smooth.
No kneading required.
⏳ Bulk Fermentation
Cover bowl and ferment at:
- 72–75°F
Time:
- about 4–6 hours
You’re looking for:
- bubbles throughout
- puffiness
- slightly domed surface
It will NOT double like regular bread dough.
🍞 Pan Prep & Fill
Prepare Pan
Grease your:
- 8×4×4 Pullman pan
For this batter-style loaf:
- bake with the lid OFF
- or leave lid slightly cracked/open
This dough is too soft for a fully closed-lid square loaf.
Fill Pan
Scrape batter into pan.
It should fill the pan about:
- halfway to ⅔ full
Smooth the top with a wet spatula.
📈 Final Proof
Proof until:
- batter rises to about ½–1 inch below rim
Usually:
- 2–4 hours depending on room temp
The top should look:
- airy
- slightly domed
- jiggly when gently shaken
🔥 Bake
Temperature
- 350°F (175°C)
Time
- 45–55 minutes
Important
At about:
- 25–30 minutes
Loosely tent with foil if browning too quickly.
🌡 Internal Temperature
Bake until center reaches:
- 200–205°F
🍋 Lemon Soak (Highly Recommended)
Brush onto warm loaf immediately after baking.
Mix:
- 30g warm milk
- 20g sugar
- 3g True Lemon powder
Brush generously over top.
This gives:
- extra moisture
- stronger lemon flavor
- softer crust
🍋 Lemon Glaze
Ingredients
- 120g powdered sugar
- 2–3 tsp milk
- 3–5g True Lemon powder
Mix until thick but pourable.
Drizzle over fully cooled loaf.
❄️ Cooling
Let loaf rest in pan:
- 10–15 minutes
Then remove and cool completely before slicing.
Because this is a soft batter bread, slicing too early can make it gummy.
💡 Texture Notes
This loaf should have:
- velvety crumb
- soft buttery texture
- bright lemon flavor
- slight sourdough tang
- almost pound-cake-like slices
12
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Sourdough Lemon Loaf
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