Description
This Moist Lemon Rhubarb Loaf with Simple Lemon Glaze is bursting with bright citrus flavor and tangy rhubarb pieces. Topped with a sweet lemon glaze, it’s the perfect spring or summer treat for breakfast, brunch, or dessert.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 1/2 cup buttermilk
- 1 cup finely chopped rhubarb
For the glaze:
- 1/2 cup powdered sugar
- 1–2 tablespoons fresh lemon juice
Instructions
- Preheat Oven: Preheat 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. Stir in lemon zest and juice.
- Combine: Alternately add dry ingredients and buttermilk to the wet mixture, beginning and ending with dry. Fold in rhubarb.
- Bake: Pour into prepared loaf pan and bake for 50-60 minutes, or until a toothpick comes out clean. Cool in pan 10 minutes, then transfer to a wire rack.
- Make Glaze: Whisk together powdered sugar and lemon juice. Drizzle over cooled loaf.
Notes
For extra lemon flavor, add more zest to the batter or glaze. Store covered at room temperature for up to 2 days or refrigerate for longer freshness.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 230
- Sugar: 20g
- Sodium: 140mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
Keywords: lemon rhubarb loaf, lemon bread, rhubarb dessert, glazed lemon loaf