Sourdough.sisters has a new recipe sourdough recipe to share and it’s a twofer! Lemon poppyseed sourdough bread made with fresh lemons and if you have a tree at home even better. And if you are not a poppyseed fan you can easily make a sourdough coffecake instead see addtional recipe below:

Dry Ingredients

1 1/2 cups of all purpose flour

1 1/2 tsp. baking powder

1/2 tsp baking soda

1/2 tsp. salt

Wet Ingredients

3/4 cups of sugar

1/2 cups of oil (sunflower or grape seed)

2 eggs

4 tsp. of fresh lemon juice

2 tsp. Lemon zest

1/2 cups (125g) of fed sourdough starter

3/4 cups of milk (rice, almond, coconut)

2 tbs. of poppy seeds @shiloh_farms_foods

ICING

1/2 cup of powdered sugar

2-3 tsp lemon juice

1 tsp lemon zest

DIRECTIONS

Preheat oven to 350 degrees. Mix the dry ingredients in one bowl and mix wet ingredients in another. Fill bread loaf pan 3/4 full and bake at 350 degrees for 50-60 minutes. You can also bake in mini loaf pans but decrease bake time to 25-35 minutes. Let cool completely then frost.

Sourdough Coffee Cake – This sourdough coffee cake is just a modified version of my lemon poppyseed bread. Simply switched out the lemon juice, lemon zest, and poppy seeds and used 2 tsp. of cinnamon. Then layer the batter with brown sugar and sprinkles brown sugar on the top. And enjoy whichever of the two breads you prefer!