Description
Brighten up your spring feed with this moist Lemon Rhubarb Loaf! A perfect citrus-kissed dessert with a zingy glaze, ideal for cozy tea times and eye-catching food posts.
Ingredients
Scale
For the Loaf:
- 1½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- ¼ cup fresh lemon juice
- 1 tbsp lemon zest
- ½ cup sour cream or Greek yogurt
- 1 tsp vanilla extract
- 1 cup chopped fresh rhubarb
For the Glaze:
- ¾ cup powdered sugar
- 1–2 tbsp fresh lemon juice
Instructions
- Preheat your oven to 350°F and grease or line a 9×5 inch loaf pan with parchment paper.
- In a medium bowl, whisk flour, baking powder, baking soda, and salt.
- In a large bowl, cream together butter and sugar until light and fluffy.
- Beat in eggs one at a time. Stir in lemon juice, zest, vanilla, and sour cream until smooth.
- Gradually fold in the dry ingredients until just combined.
- Toss rhubarb pieces in a bit of flour (helps them stay afloat!), then gently fold into the batter.
- Pour into prepared pan and bake for 50–60 minutes. A toothpick should come out clean when it’s done.
- Cool in the pan for 10 minutes before transferring to a wire rack.
- For the glaze, mix powdered sugar and lemon juice until pourable. Drizzle over the cooled loaf and let it set.
Notes
Lightly flouring rhubarb prevents it from sinking in the batter.
Use Greek yogurt for a richer texture.
Let the glaze fully set before slicing for a cleaner presentation.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Desserts
- Cuisine: American