Description
A zesty and moist lemon rhubarb loaf topped with a sweet lemon glaze, perfect for a springtime treat or afternoon snack.
Ingredients
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
- 1 cup granulated sugar
- 2 large eggs
- 1/4 cup fresh lemon juice
- 1 tbsp lemon zest
- 1/2 cup sour cream or Greek yogurt
- 1 tsp vanilla extract
- 1 cup chopped fresh rhubarb
For the Glaze:
- 3/4 cup powdered sugar
- 1–2 tbsp fresh lemon juice (adjust for desired consistency)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream the butter and sugar until light and fluffy.
- Beat in the eggs one at a time. Add lemon juice, lemon zest, vanilla, and sour cream. Mix until combined.
- Gradually stir the dry ingredients into the wet ingredients until just incorporated.
- Gently fold in the chopped rhubarb.
- Pour batter into the prepared loaf pan and smooth the top.
- Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean. Let cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
- Once the loaf is cool, mix the powdered sugar and lemon juice to form a glaze. Drizzle over the top of the loaf. Let set before slicing.
Notes
- Adjust the amount of lemon juice in the glaze based on your desired consistency.
- If you don’t have sour cream, Greek yogurt is a great substitute for added tang.
- Make sure to fold the rhubarb gently to avoid overmixing the batter.
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 24g
- Sodium: 140mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg