Bake a delicious homemade lemon poppy seed loaf with a sourdough twist that’s perfectly moist and flavorful.

Homemade Sourdough Lemon Poppy Seed Loaf Recipe 16

This recipe is sure to become your new favorite way to enjoy lemon poppy seed baking. It’s an approachable way to incorporate sourdough discard into your baking, offering a unique depth of flavor without the need for active sourdough starter or complex fermentation steps.

This delightful loaf strikes the ideal balance between tangy lemon, subtle poppy seed crunch, and a tender crumb, all enhanced by the slight tang of sourdough. It’s perfect for breakfast, brunch, or an afternoon treat with a cup of tea or coffee.

What You’ll Love About This Quick And Easy Recipe
Everything You Need To Make This Recipe Without Stress
Time Needed From Start To Finish
How To Make It Step By Step With Visual Cues
Easy Variations And Serving Ideas That Fit Real Life
Common Slip-Ups And How To Avoid Them
How To Store It And Make It Ahead Without Ruining Texture
Questions People Always Ask Before Making This Recipe

What You’ll Love About This Quick And Easy Recipe

This sourdough lemon poppy seed loaf is a fantastic recipe for anyone looking to add a touch of gourmet to their home baking without a lot of fuss. It’s especially great for those who maintain a sourdough starter and often find themselves with discard to use up. The sourdough discard contributes a wonderful nuanced flavor and helps create an incredibly moist texture, but it doesn’t require any advanced sourdough techniques, making it very beginner-friendly. This loaf is ideal for a weekend breakfast with the family, a thoughtful gift for a neighbor, or a delightful addition to any potluck or gathering. Its bright, comforting flavors are welcome year-round, bringing a little sunshine to any day.

Everything You Need To Make This Recipe Without Stress

Gathering your ingredients before you start baking will make the process smooth and enjoyable. Most of these items are likely already in your pantry or easily found at any grocery store.

INGREDIENTS:

1 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 cup granulated sugar
½ cup unsalted butter, softened
2 large eggs
½ cup sourdough discard (unfed, at room temperature)
¼ cup milk (whole or 2%)
1 tablespoon lemon zest (from 1-2 lemons)
¼ cup fresh lemon juice (from 1-2 lemons)
2 tablespoons poppy seeds

1 cup powdered sugar
2-3 tablespoons fresh lemon juice

For the flour, standard all-purpose flour works perfectly here. If you prefer, you can use unbleached all-purpose flour. For the butter, unsalted is recommended so you can control the salt content, but if you only have salted, simply reduce the added salt in the recipe by half. Any type of milk will work, but whole milk or 2% milk will provide the richest texture. When zesting your lemons, make sure to only get the bright yellow part, avoiding the bitter white pith underneath. For the sourdough discard, it should be unfed and at room temperature for the best results.

Time Needed From Start To Finish

This recipe is designed to be straightforward and relatively quick, making it perfect for a busy schedule.

Prep time: 15-20 minutes
Cook time: 50-60 minutes
Total time: 1 hour 5 minutes – 1 hour 20 minutes

The baking time can vary slightly depending on your oven, so always keep an eye on the loaf during the last 10-15 minutes of baking.

How To Make It Step By Step With Visual Cues

Follow these steps carefully to achieve a perfectly moist and flavorful sourdough lemon poppy seed loaf.

Prepare Your Baking Pan and Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan, or line it with parchment paper, leaving an overhang on the long sides to easily lift the loaf out later.
Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
Cream Butter and Sugar: In a large bowl, using an electric mixer (handheld or stand mixer), cream together the softened unsalted butter and granulated sugar until light and fluffy, about 2-3 minutes. The mixture should be pale yellow and airy.
Add Wet Ingredients (Except Sourdough and Milk): Beat in the eggs one at a time, mixing well after each addition until fully incorporated. Scrape down the sides of the bowl as needed to ensure everything is well combined.
Alternate Wet and Dry Mixtures: Gradually add the dry ingredient mixture to the wet ingredients, alternating with the sourdough discard and milk. Begin and end with the dry ingredients. Mix on low speed until just combined, being careful not to overmix. Overmixing can lead to a tough loaf.
Fold in Flavorings: Gently fold in the lemon zest, fresh lemon juice, and poppy seeds until evenly distributed throughout the batter.
Bake the Loaf: Pour the batter into your prepared loaf pan and spread evenly. Bake for 50-60 minutes, or until a wooden skewer or toothpick inserted into the center of the loaf comes out clean.
Cool and Glaze: Let the loaf cool in the pan for 10-15 minutes before carefully removing it to a wire rack to cool completely. While the loaf cools, prepare the glaze by whisking together the powdered sugar and 2-3 tablespoons of fresh lemon juice until smooth. Once the loaf is completely cool, drizzle the glaze over the top. Allow the glaze to set before slicing and serving.

Easy Variations And Serving Ideas That Fit Real Life

This sourdough lemon poppy seed loaf is wonderfully versatile and can be adapted to suit different tastes and occasions. For a more intense lemon flavor, you can add an extra teaspoon of lemon zest to the batter. If you don’t have fresh lemons, bottled lemon juice can be used in a pinch, though fresh is always best for brightness.

To make it extra special for a brunch or dessert, consider adding a handful of fresh blueberries or raspberries to the batter before baking. They pair beautifully with lemon and add a burst of color and flavor. For a different texture, a sprinkle of sliced almonds or a streusel topping (made from flour, sugar, and butter) can be added before baking.

This loaf is fantastic on its own, but it also pairs well with a variety of accompaniments. Serve slices with a dollop of Greek yogurt and a few fresh berries for a wholesome breakfast. For an afternoon treat, enjoy it with a cup of hot tea or coffee. It also makes a lovely light dessert when served with a scoop of vanilla bean ice cream or a swirl of whipped cream. For kid-friendly serving, cut it into smaller slices and offer it as an after-school snack.

Common Slip-Ups And How To Avoid Them

Even experienced bakers can encounter small issues, but knowing what to watch out for can help you achieve perfect results every time.

One common mistake is overmixing the batter. This develops the gluten in the flour too much, leading to a tough, dense loaf rather than a tender, moist one. Mix only until the ingredients are just combined. Streaks of flour are okay; they will disappear during baking.

Another frequent issue is not properly greasing and flouring the loaf pan. If the loaf sticks, it can be frustrating to remove and might break apart. Always take the time to thoroughly grease and flour the pan, or use parchment paper, which makes removal effortless.

Baking at the wrong temperature or for too long/short a time can also affect the outcome. An oven that’s too hot can burn the outside while leaving the inside raw, while one that’s too cool can result in a pale, underbaked loaf. Use an oven thermometer to ensure accuracy. Always test for doneness with a toothpick and adjust baking time as needed.

Finally, glazing a warm loaf is a common slip-up. If the loaf is still warm, the glaze will melt and soak into the bread, rather than forming a nice, opaque layer on top. Always wait until the loaf is completely cool before applying the glaze for the best appearance and texture.

How To Store It And Make It Ahead Without Ruining Texture

Proper storage is key to keeping your sourdough lemon poppy seed loaf fresh and delicious. Once the loaf has cooled completely and the glaze has set, store it at room temperature in an airtight container or wrapped tightly in plastic wrap. This will keep it moist for up to 3-4 days. For longer storage, you can refrigerate it for up to a week, though the texture might become slightly firmer.

If you want to make it ahead, this loaf freezes beautifully. Once completely cooled and glazed (or unglazed, if you prefer to glaze fresh), wrap the entire loaf or individual slices tightly in plastic wrap, then place in a freezer-safe bag or container. It can be frozen for up to 2-3 months. To thaw, simply unwrap and let it come to room temperature on the counter. You can also gently warm individual slices in the microwave or toaster oven for a fresh-baked feel.

Questions People Always Ask Before Making This Recipe

Can I use active sourdough starter instead of discard? While you technically can, this recipe is specifically formulated for sourdough discard (unfed starter). Active starter might alter the texture and rise, as it has different leavening properties. For best results, stick to discard.

What if I don’t have poppy seeds? You can simply omit them, and you

FAQs

Can I make these ahead? Yes—prep ahead, refrigerate, then serve when ready.
How long do leftovers last? Store covered in the fridge for 3–4 days for best texture.
Can I adjust sweetness? Yes—add more or less sweetener to taste.
Can I change the fruit? Yes—swap strawberries for blueberries, raspberries, or sliced banana.