Makes

1 standard loaf (9×5-inch)

🧈 Streusel Topping

Mix with fingers or a fork until crumbly:

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½ cup all-purpose flour

⅓ cup sugar (granulated or light brown)

Zest of 1 lemon

¼ tsp salt

4 Tbsp cold unsalted butter, cubed

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Set in fridge while you make batter.

🍋 Lemon Quick Bread

Dry Ingredients

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1¾ cups all-purpose flour

1 tsp baking powder

½ tsp baking soda

½ tsp salt

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Wet Ingredients

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½ cup unsalted butter, melted & cooled

¾ cup sugar

2 large eggs, room temp

½ cup sourdough discard (100% hydration)

¼ cup fresh lemon juice (about 2 lemons)

Zest of 2 lemons

¼ cup milk or Greek yogurt (for extra tenderness)

1 tsp vanilla extract

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🥣 Instructions

1. Prep

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Heat oven to 350°F (175°C)

Grease and line a loaf pan with parchment

Whisk flour, baking powder, baking soda, and salt

Whisk melted butter and sugar until glossy

Add eggs one at a time

Stir in discard, lemon juice, zest, milk/yogurt, and vanilla

Fold dry ingredients into wet just until combined

Batter will be thick but pourable

Pour batter into pan

Sprinkle streusel evenly on top, gently pressing it in

Bake 50–60 minutes, tent loosely at 40 minutes if browning fast

Toothpick should come out clean from the center

Cool 15 minutes in pan, then remove to rack

🍋 Lemon Glaze (Add After Cooling)

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Whisk:

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¾ cup powdered sugar

2–3 Tbsp fresh lemon juice

Pinch of salt

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Drizzle over cooled loaf.

✨ Optional Upgrades

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Blueberry Lemon: Fold in ¾ cup blueberries tossed in flour

Extra Tang: Replace milk with sour cream or buttermilk

Crunchy Streusel: Add 2 Tbsp sliced almonds to topping

Thicker Glaze: Add 1 tsp melted butter

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