Sourdough discard lemon loaf

 From Amy Bakes Bread 

We've had a lot of discard because we almost killed our KA sourdough.   And now I have seven different sourdoughs in my house.  

Get out your scale for this but check the original recipe for non weight measures 

1 cup melted butter

2 lemons zested and juiced 

200 g sugar

3 large eggs 

20 grams lemon juice from the above lemons 

113 g sourdough discard 

185 g AP flour 

4 g baking powder 

2 g salt 

120 g sour cream (or yogurt)

For the glaze 

110 g powdered sugar 

10 g of the above lemon juice if you still have some, bottled if you don't, using more of it's too thick 

2 g vanilla extract

Mix together in a small bowl

Grease and line a regular loaf pan with parchment paper and preheat to 350 degrees

In a large bowl add melted butter, lemon zest, sugar and eggs and stir to combine 

Add the lemon juice and sourdough discard and mix again 

In a small bowl combine the flour, baking powder, and salt 

Add the flour mixture to the lemon mixture and stir 

Add the sour cream and stir 

Add the to loaf pan and bake at 350 for 15 minutes and then reuce temperature to 325 for another 50 minutes

When a toothpick comes out clean, remove from the oven and let cool in the pan for 10 minutes and cool on a wire rack 

Let it cool completely and then top the loaf with the glaze