Lemon Rhubarb Loaf With Glaze
A moist, lemon-scented loaf with tart pops of rhubarb, topped with a glossy citrus glaze. Bright, balanced, and easy to bake—perfect for spring gatherings or a cozy weekend treat.
Ingredients
For the Loaf:
- ½ cup butter softened
- 1 cup sugar
- 2 eggs
- ¼ cup lemon juice from about 1–2 lemons
- Zest of 1 lemon
- 1½ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup sour cream or plain full-fat yogurt
- 1 cup diced rhubarb about ½-inch pieces
For the Glaze:
- ½ cup powdered sugar
- 1 –2 tablespoons lemon juice adjust for desired consistency
- Optional 1 tablespoon rhubarb syrup or compote for color and tartness
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment for easy removal.
- Cream softened butter and sugar for 2–3 minutes until fluffy. Beat in eggs one at a time, then mix in lemon juice and zest.
- Whisk flour, baking powder, baking soda, and salt in a separate bowl.
- Add dry ingredients to wet mixture in batches, alternating with sour cream or yogurt. Mix gently—don’t overmix. Fold in rhubarb.
- Pour batter into loaf pan. Bake for 50–60 minutes until a toothpick comes out clean or with a few moist crumbs. Cover loosely with foil if browning too quickly.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Whisk powdered sugar and lemon juice until smooth. Adjust consistency as needed. Add rhubarb syrup for a pink hue and tartness (optional).
- Drizzle glaze over the cooled loaf. Let set slightly before slicing and serving.