Sourdough Discard Lemon + Ricotta Loaf
Serves 10
15 mins prep
60 mins cook
74 mins total
This is the loaf of the summer. Incredibly moist in texture, and bright in flavor, this loaf is sure to be a hit with the whole crowd - even if you're not a fan of lemon desserts. The ricotta is an unlikely but welcomed combination. It's a delicious loaf that you'll have to make yourself to see just how wonderful it is!
Lemon Glaze
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In a small mixing bowl, whisk together your dry ingredients ( all-purpose flour, baking soda, baking powder, salt and lemon zest). Set aside.
In a medium sized mixing bowl, mix together your sugar, eggs, olive oil and ricotta cheese until everything is combined. Add in lemon juice and sourdough discard, whisk until there are no more streaks.
Slowly add the dry ingredients into the wet ingredients and whisk until a smooth batter forms.
Preheat your oven to 350 degrees.
Transfer the batter into a 9.5 x 5 loaf pan and bake for 1 hour.
While your bread is baking, make your lemon glaze by whisking together powdered sugar and lemon juice. If you want your glaze to be on the thinner side, add a splash of milk until you've reached your desired consistency.
When your loaf is done baking, let cool in the pan for 10 minutes before transferring to a wire cooling rack.
Pour the glaze directly on top of your loaf, and enjoy!
