Description
This Lemon Rhubarb Loaf with Glaze is bright, moist, and perfectly balanced between zesty lemon and tart rhubarb. Finished with a sweet lemon glaze, it’s an easy homemade loaf that’s ideal for breakfast, brunch, or dessert.
Ingredients
Scale
Ingredients
For the Loaf
- 1 3/4 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 tbsp lemon zest
- 1/4 cup fresh lemon juice
- 1 tsp vanilla extract
- 1/2 cup sour cream or Greek yogurt
- 1 1/2 cups fresh rhubarb, chopped
For the Lemon Glaze
- 1 cup powdered sugar
- 2–3 tbsp lemon juice
- 1 tsp lemon zest (optional)
Instructions
Instructions
- Prepare the oven: Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan.
- Mix dry ingredients: In a bowl, whisk together flour, baking powder, baking soda, and salt.
- Cream butter and sugar: In another bowl, beat butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Stir in lemon zest, lemon juice, and vanilla extract.
- Mix in sour cream or Greek yogurt until smooth.
- Combine: Gradually add dry ingredients into wet mixture until just combined.
- Fold in chopped rhubarb gently.
- Bake: Pour batter into loaf pan and bake for 50–60 minutes or until a toothpick comes out clean.
- Allow loaf to cool completely before glazing.
- Make glaze: Whisk powdered sugar with lemon juice until smooth and drizzle over cooled loaf.
Notes
For extra lemon flavor, add more zest to both the batter and glaze. This loaf tastes even better the next day after the flavors develop.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 275
- Sugar: 24g
- Sodium: 160mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg
Keywords: lemon rhubarb loaf, rhubarb cake loaf, lemon glaze bread, rhubarb quick bread, moist rhubarb loaf