A bright, moist loaf combining tangy sourdough starter with fresh lemon juice, zest, and poppy seeds for a flavorful breakfast treat.

Scale

1 cup active sourdough starter

2 cups all-purpose flour

1/4 cup fresh lemon juice

2 tablespoons lemon zest

2 tablespoons poppy seeds, soaked

3/4 cup sugar

2 large eggs

1/2 cup melted butter

1 teaspoon baking powder

1/2 teaspoon salt

1. Preheat oven to 350°F (175°C) and grease or line an 8.5×4.5 inch loaf pan.

2. In a bowl whisk flour, baking powder, salt, and soaked poppy seeds until well combined.

3. In a separate bowl whisk melted butter, sugar, eggs, and lemon zest until smooth and frothy.

4. Stir in lemon juice and sourdough starter to the wet mixture.

5. Pour wet ingredients into dry ingredients and fold gently until just combined, avoiding overmixing.

6. Let the batter rest for 20–30 minutes to improve rise and flavor.

7. Transfer batter to prepared pan and bake for 50–60 minutes or until a toothpick comes out with moist crumbs.

8. Cool in pan for 10 minutes, then transfer to a rack. Optionally drizzle with lemon glaze before slicing.

Keywords: sourdough, lemon loaf, poppy seed, breakfast bread, homemade loaf, moist loaf, lemon bread