Sourdough Lemon Loaves - Healthy Food Deals

I had a LOT of sourdough started that I needed to use.  Kathleen put this together using the technique she uses for a copycat Starbucks recipe.  I took it to two Bible studies where everyone loved it!

Sourdough Lemon Loaves

adapted greatly from https://anoregoncottage.com/

1 cup vegetable oil
1 1/3 cup sugar
4 eggs
3 large lemons zested, sectioned and diced, chopped over a bowl to catch the juice
1 teaspoon lemon oil optional or 2 t lemon flavoring

3 cups unbleached flour or whole wheat pastry flour
3 teaspoons baking powder
1 teaspoon salt
2  cups sourdough starter fed or unfed
2/3 cup milk lukewarm

For Glaze:
2 1/2 cups powdered sugar 
2  tablespoons lemon juice

Heat oven to 350 degrees. Spray 2 loaf pans well.

Mix oil, sugar, eggs, lemon zest, juice, and oil in a large mixing bowl until thoroughly combined.

In a separate medium bowl, whisk the flour, baking powder and salt.

In a third bowl or 2-cup measure, combine the starter and warmed milk.

Add the flour and starter mixtures to the sugar-oil mixture alternately, starting with the flour: 1/3 flour, 1/2 starter, 1/3 flour, 1/2 starter, remaining flour. Scrape as needed, mixing just until combined.

Pour batter into prepared pans and bake for 55-60 minutes or until a toothpick in the center comes out clean.

Cool for 10 minutes in pan and then finish cooling on a rack or on the serving plate.

Mix up the glaze ingredients to the desired consistency in a small bowl.
Spread the glaze with a spatula over the still warm loaf, letting some drip over the edges.
Cool completely before cutting into slices.