Description
Zesty Lemon Rhubarb Loaf Drizzled with Sweet Citrus Glaze is a tender homemade bake combining bright lemon flavour, juicy fresh rhubarb and a smooth sweet citrus glaze. The soft crumb has a lovely balance of sweetness and tanginess, making this loaf perfect for breakfast, afternoon tea, a snack or a simple dessert.
Ingredients
For the Lemon Rhubarb Loaf:
1½ cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
½ cup unsalted butter, softened
¾ cup granulated sugar
2 large eggs
1 tsp vanilla extract
Zest of 1 lemon
¼ cup freshly squeezed lemon juice
½ cup sour cream or plain yogurt
1 cup chopped fresh rhubarb
For the Citrus Glaze:
½ cup powdered sugar
1½ tbsp lemon juice
Instructions
Preheat the oven to 350°F (175°C). Grease a loaf pan and line it with parchment paper, leaving a little overhang for easy removal.
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda and salt.
In a large bowl, beat the softened butter and granulated sugar together until light and fluffy.
Beat in the eggs one at a time, mixing after each addition. Stir in the vanilla extract, lemon zest and freshly squeezed lemon juice.
Add the sour cream or plain yogurt and mix until well combined.
Gradually add the dry ingredients to the wet mixture, mixing just until combined. Avoid overmixing.
Gently fold in the chopped fresh rhubarb until evenly distributed throughout the batter.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake for 50–55 minutes, or until a toothpick inserted into the centre comes out clean.
Allow the loaf to cool in the pan for about 10 minutes. Carefully transfer it to a wire rack and allow it to cool completely.
In a small bowl, whisk together the powdered sugar and lemon juice until smooth and glossy.
Once the loaf has completely cooled, drizzle the citrus glaze over the top, allowing it to gently run down the sides.
Slice and serve.
Notes
Use fresh rhubarb for the best texture.
Mix the batter only until the dry ingredients are incorporated to avoid overmixing.
Allow the loaf to cool completely before adding the glaze.
Check the centre with a toothpick before removing the loaf from the oven.
Plain yogurt can be used instead of sour cream.
Serve with tea or coffee, fresh berries, whipped cream or plain yogurt.
The recipe specifies fresh rhubarb, so the instructions are based on using fresh chopped rhubarb.
Store the finished loaf appropriately covered once cooled.
- Prep Time: 15 mins
- Cook Time: 55 mins
- Category: Breakfast, Dessert, Snack, Baking
- Method: Baked
- Cuisine: American