Description
A moist and tender lemon rhubarb loaf with a bright citrus glaze, perfect for spring brunches or afternoon tea. This easy recipe combines tart rhubarb with zesty lemon for a balanced sweet and tangy flavor.
Ingredients
Scale
- 1/2 cup butter, softened
- 1 cup sugar
- 2 eggs
- 1/4 cup fresh lemon juice
- Zest of 1 lemon
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup sour cream or plain yogurt
- 1 cup diced rhubarb
- For the Glaze:
- 1/2 cup powdered sugar
- 1–2 tbsp lemon juice
- Optional: 1 tbsp rhubarb syrup or compote for color
Instructions
- Preheat your oven to 350°F (175°C). Grease and lightly flour a loaf pan.
- In a large bowl, cream the butter and sugar together until light and fluffy.
- Beat in the eggs one at a time, then mix in lemon juice and zest.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Add the dry ingredients to the wet mixture and stir just until combined.
- Fold in the sour cream or yogurt, followed by the diced rhubarb.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 50–60 minutes or until a toothpick inserted into the center comes out clean.
- Let the loaf cool in the pan for 10 minutes, then remove to a wire rack.
- For the glaze, whisk powdered sugar with lemon juice until smooth. Add rhubarb syrup for color if desired.
- Drizzle over the cooled loaf before serving.
Notes
- Dice rhubarb into small, even pieces for even baking.
- Do not overmix the batter to avoid a tough loaf.
- Use fresh lemons for the best flavor.
- Let the loaf cool before glazing for a thicker glaze, or glaze while warm for a more absorbed glaze.
- Test for doneness by inserting a toothpick into the center.
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210 kcal