Description
Indulge in the delightful combination of zesty lemon and tangy rhubarb with this moist and flavorful Lemon Rhubarb Loaf. Topped with a sweet lemon glaze, this loaf is perfect for a springtime treat or any time you crave a delicious dessert.
Ingredients
Scale
Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients:
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1 1/2 cups fresh rhubarb, diced
For the Glaze:
- 1/2 cup powdered sugar
- 1–2 tablespoons fresh lemon juice
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and grease/flour a 9×5-inch loaf pan.
- Prepare dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- Cream butter and sugar: In a large bowl, cream butter and sugar until light and fluffy.
- Add wet ingredients: Beat in eggs, lemon zest, lemon juice, and vanilla extract until combined.
- Mix batter: Alternately add dry ingredients and buttermilk to the batter, then fold in diced rhubarb.
- Bake: Pour batter into the pan and bake for 50-60 minutes until a toothpick comes out clean.
- Cool and glaze: Let the loaf cool, then drizzle with a mix of powdered sugar and lemon juice before serving.
Notes
- Toss the rhubarb with a teaspoon of flour to prevent sinking.
- Store leftovers covered at room temperature for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 260
- Sugar: 20g
- Sodium: 170mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
