Description
This Lemon Rhubarb Loaf With Glaze is a bright, zesty quick bread that combines tart rhubarb and fresh lemon flavors in a moist, tender loaf. Topped with a sweet and tangy lemon glaze, it makes a perfect spring or summer dessert or snack, bursting with freshness and a hint of tang.
Ingredients
Scale
For the Loaf
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tablespoon lemon zest
- 1/4 cup lemon juice (freshly squeezed)
- 1/2 cup sour cream or plain Greek yogurt
- 1 1/2 cups chopped fresh rhubarb
- 1 teaspoon vanilla extract
For the Glaze
- 3/4 cup powdered sugar
- 1 1/2 tablespoons lemon juice
- 1/2 teaspoon lemon zest
Instructions
- Preheat and Prepare: Preheat your oven to 350°F. Grease and flour a 9×5-inch loaf pan, or line it with parchment paper for easy removal.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to evenly distribute the leavening agents.
- Cream Butter and Sugar: In a large bowl, beat the softened unsalted butter and granulated sugar together until the mixture is light and fluffy, which helps to create a tender texture.
- Add Eggs and Flavors: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in the lemon zest, fresh lemon juice, sour cream (or Greek yogurt), and vanilla extract until the batter is smooth and well combined.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing gently just until combined to avoid overmixing, which can result in a dense loaf.
- Fold in Rhubarb: Carefully fold the chopped fresh rhubarb into the batter, distributing it evenly without breaking it down excessively.
- Bake: Pour the batter into your prepared loaf pan and smooth the top. Bake for 50 to 60 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
- Cool: Let the loaf cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before glazing.
- Prepare Glaze: In a small bowl, whisk together the powdered sugar, lemon juice, and lemon zest until smooth and pourable.
- Glaze the Loaf: Once the loaf has fully cooled, drizzle the lemon glaze evenly over the top. Allow the glaze to set for 10–15 minutes before slicing and serving.
Notes
- You can substitute buttermilk for the sour cream if desired to add a tangier flavor and a bit of extra moisture.
- If fresh rhubarb is out of season, frozen rhubarb works well too — just thaw and drain it thoroughly to avoid excess moisture.
- For a crunchy texture, sprinkle some coarse sugar on top of the batter before baking.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
