Description
A moist and tangy lemon rhubarb loaf topped with a sweet lemon glaze. Perfect for spring and summer treats.
Ingredients
Units
Scale
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1/4 cup sour cream
- 1/4 cup milk
- 1 tbsp lemon zest
- 2 tbsp lemon juice
- 1 tsp vanilla extract
- 1 1/4 cups chopped rhubarb
- 1 tbsp flour (for tossing rhubarb)
- 1/2 cup powdered sugar (for glaze)
- 1–2 tbsp lemon juice (for glaze)
Instructions
- Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, cream together butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then mix in sour cream, milk, lemon zest, lemon juice, and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Toss chopped rhubarb with 1 tbsp flour and gently fold into the batter.
- Pour batter into the prepared loaf 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 transfer to a wire rack to cool completely.
- Mix powdered sugar and lemon juice to form a glaze. Drizzle over the cooled loaf.
Notes
- Use fresh or frozen rhubarb; if using frozen, thaw and drain before using.
- The loaf can be stored at room temperature for 2 days or refrigerated for up to 5 days.
- Adjust the lemon glaze to your preferred consistency by adding more or less lemon juice.
Nutrition
- Serving Size: 1 slice
- Calories: 240
- Sugar: 18g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg