Description
This Lemon Rhubarb Loaf is a refreshing and tangy treat, perfect for any occasion. The combination of zesty lemon and tart rhubarb creates a delightful balance in each slice.
Ingredients
Scale
1/2 cup butter (softened)
1 cup sugar
2 large eggs
1/4 cup lemon juice (freshly squeezed)
Zest of 1 lemon
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup sour cream or yogurt
1 cup diced rhubarb
1/2 cup powdered sugar
1–2 tablespoons lemon juice
1 tablespoon rhubarb syrup or compote (optional)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
- In a mixing bowl, cream together the softened butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Stir in the lemon juice and lemon zest.
- In another bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the sour cream or yogurt and diced rhubarb.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Allow to cool before glazing.
- For the glaze, mix powdered sugar with lemon juice and optional rhubarb syrup until smooth. Drizzle over the cooled loaf.
Notes
For a richer flavor, allow the loaf to sit overnight before slicing. Adjust the glaze’s consistency by adding more or less lemon juice as needed.
- Prep Time: 15
- Cook Time: 60
- Category: Dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Protein: 3g