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Lemon Rhubarb Loaf with Glaze Recipe

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4.3 from 52 reviews

This Lemon Rhubarb Loaf with Glaze is a delightful combination of tangy rhubarb and bright lemon flavors, baked into a moist, tender loaf cake. Perfect for spring and summer, it features a luscious lemon glaze that enhances the fresh fruitiness and provides a sweet finishing touch. Ideal for breakfast, dessert, or an afternoon treat.

Ingredients

For the Loaf:

  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • ¼ cup fresh lemon juice (about 1–2 lemons)
  • 1 tablespoon lemon zest
  • ½ cup sour cream or Greek yogurt
  • 1 teaspoon vanilla extract
  • 1 cup chopped fresh rhubarb (cut into ½-inch pieces)

For the Glaze:

  • ¾ cup powdered sugar
  • 1–2 tablespoon fresh lemon juice (adjust to desired consistency)

Instructions

  1. Preheat and prepare the pan: Preheat your oven to 350°F (175°C). Grease and flour a standard loaf pan to prevent sticking and ensure easy removal of the baked loaf.
  2. Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside for later use.
  3. Cream butter and sugar: In a large mixing bowl, beat the softened unsalted butter and granulated sugar together until the mixture is light and fluffy. This usually takes about 3 to 5 minutes using an electric mixer on medium speed.
  4. Add eggs: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. This helps maintain the batter's structure and provides moisture.
  5. Incorporate lemon and vanilla: Stir in the fresh lemon juice, lemon zest, sour cream (or Greek yogurt), and vanilla extract until well combined. These ingredients add tanginess and moisture to the loaf.
  6. Combine wet and dry ingredients: Gradually add the dry ingredient mixture to the wet ingredients, folding gently until just combined. Avoid overmixing to keep the loaf tender.
  7. Fold in rhubarb: Carefully fold in the chopped fresh rhubarb, distributing it evenly throughout the batter without crushing the pieces.
  8. Transfer to loaf pan and bake: Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean.
  9. Cool the loaf: Allow the loaf to cool in the pan for about 15 minutes, then transfer it to a wire rack to cool completely before glazing.
  10. Prepare the glaze: In a small bowl, whisk together the powdered sugar and 1 tablespoon of fresh lemon juice. Add more lemon juice as needed to reach your desired glaze consistency.
  11. Glaze the loaf: Once the loaf is completely cool, drizzle the lemon glaze evenly over the top. Let it set before slicing and serving.

Notes

  • For a tangier flavor, use Greek yogurt in place of sour cream.
  • Adjust the lemon juice in the glaze to control the sweetness and tartness balance.
  • Make sure rhubarb pieces are uniform in size for even baking.
  • Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to a week.
  • Allow the loaf to cool fully before glazing to prevent the glaze from melting.

Find it online: https://recipethrive.com/lemon-rhubarb-loaf-with-glaze-recipe/