Description
This Lemon Rhubarb Loaf with Glaze is a perfectly balanced baked treat combining the bright tanginess of fresh lemons and the unique tartness of rhubarb. Moist and tender with a luscious citrus glaze, it’s ideal for dessert, tea time, or any occasion craving a delicious, refreshing loaf.
Ingredients
Scale
Main Ingredients
- 2 cups fresh rhubarb stalks, chopped
- 1 tablespoon lemon zest (from about 2 lemons)
- 1/4 cup fresh lemon juice (from about 2 lemons)
- 2 cups all-purpose flour
- 1 1/2 cups sugar
- 1/2 cup (1 stick) unsalted butter, softened
- 3 large eggs
- 2 teaspoons baking powder
- 1/2 teaspoon salt
For the Glaze
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
Instructions
- Prepare the Rhubarb: Wash and chop the rhubarb into small, even pieces to ensure they cook evenly and distribute tartness throughout the loaf.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, and salt for a uniform base to help the loaf rise perfectly.
- Combine Wet Ingredients: In a separate bowl, cream the softened butter with sugar until fluffy. Add the eggs one at a time, mixing well after each addition. Then fold in lemon zest, lemon juice, and vanilla extract until smooth and aromatic.
- Blend Wet and Dry Ingredients: Gently fold the dry mixture into the wet ingredients until just combined, taking care not to overmix to keep the crumb tender.
- Add Rhubarb: Fold in the chopped rhubarb evenly so every bite contains that tangy surprise. Pour the batter into a greased loaf pan.
- Bake the Loaf: Bake at 350°F (175°C) for 50-60 minutes or until a toothpick inserted into the center comes out clean without wet batter.
- Prepare the Glaze: While the loaf cools slightly, whisk together powdered sugar and fresh lemon juice until smooth and pourable.
- Glaze and Cool: Drizzle the glaze generously over the warm loaf, then let it set completely before slicing to lock in moisture and add a shiny finish.
Notes
- Use fresh rhubarb for best flavor and texture; frozen can add extra moisture if not well-drained.
- Don’t overmix the batter to avoid a dense loaf; fold ingredients gently.
- Test doneness a few minutes before recommended baking time with a toothpick, as ovens vary.
- Make the glaze just before serving to keep it smooth and fresh.
- Use room temperature ingredients for a consistent, smooth batter.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12th loaf)
- Calories: 250 kcal
- Sugar: 20 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 65 mg
Keywords: lemon rhubarb loaf, lemon rhubarb cake, rhubarb dessert, lemon glaze, easy loaf cake, tangy cake, moist cake