Here’s a delicious Lemon Rhubarb Loaf with Glaze recipe that strikes a perfect balance between tart and sweet, with a bright citrus flavor and a moist crumb.
🍋 Lemon Rhubarb Loaf with Glaze
📝 Ingredients
For the Loaf:
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1 1/2 cups all-purpose flour
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1 tsp baking powder
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1/2 tsp baking soda
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1/4 tsp salt
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1/2 cup unsalted butter, softened
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3/4 cup granulated sugar
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2 large eggs
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1 tsp vanilla extract
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2 tsp lemon zest (from 1 large lemon)
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1/4 cup lemon juice (freshly squeezed)
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1/2 cup sour cream or Greek yogurt
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1 1/2 cups chopped rhubarb (fresh or frozen – if frozen, thaw and drain first)
For the Glaze:
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1/2 cup powdered sugar
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1–2 tbsp lemon juice (adjust for consistency)
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Optional: a bit of lemon zest for garnish
👩🍳 Instructions
1. Preheat & Prepare Pan:
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Preheat oven to 350°F (175°C).
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Grease and flour a 9×5-inch loaf pan, or line with parchment paper.
2. Mix Dry Ingredients:
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In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
3. Cream Butter & Sugar:
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In a large mixing bowl, beat the butter and sugar until light and fluffy (about 2–3 minutes).
4. Add Eggs & Flavorings:
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Beat in eggs one at a time, then add vanilla, lemon zest, and lemon juice.
5. Combine Wet & Dry:
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Add the dry ingredients in two batches, alternating with the sour cream. Mix until just combined — do not overmix.
6. Fold in Rhubarb:
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Gently fold the chopped rhubarb into the batter.
7. Bake:
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Pour batter into the prepared loaf pan and smooth the top.
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Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool:
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Let cool in the pan for 10 minutes, then remove and let cool completely on a wire rack.
🍋 For the Lemon Glaze:
1. Mix Glaze:
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In a small bowl, whisk together powdered sugar and 1 tablespoon lemon juice. Add more juice a little at a time until you reach a pourable glaze consistency.
2. Drizzle:
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Once the loaf is completely cool, drizzle the glaze over the top and let it set for 10–15 minutes before slicing.
💡 Tips:
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For a stronger lemon punch, brush the warm loaf with extra lemon juice before glazing.
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Add a few sliced almonds or coarse sugar on top before baking for extra crunch.
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Store in an airtight container for up to 3 days at room temperature, or refrigerate for up to a week.