Here’s a Lemon Rhubarb Loaf with Lemon Glaze recipe for you – a moist, slightly tangy loaf with pops of rhubarb and a sweet citrus glaze. ✨
Lemon Rhubarb Loaf with Glaze
Ingredients
For the loaf:
1 ½ cups (190 g) all-purpose flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt
½ cup (115 g) unsalted butter, softened
¾ cup (150 g) granulated sugar
2 large eggs
1 tsp vanilla extract
2 Tbsp lemon zest (about 2 lemons)
3 Tbsp fresh lemon juice
½ cup (120 g) sour cream or plain Greek yogurt
1 ½ cups (about 150 g) fresh rhubarb, diced (½-inch pieces)
For the glaze:
½ cup (60 g) powdered sugar
1–2 Tbsp fresh lemon juice (adjust for consistency)
Optional: ½ tsp lemon zest for extra zing
Instructions
Prep: Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.
Dry ingredients: In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
Cream butter & sugar: In a large mixing bowl, beat butter and sugar until light and fluffy (2–3 minutes).
Add wet ingredients: Beat in eggs one at a time, then mix in vanilla, lemon zest, and lemon juice.
Combine: Mix in sour cream (or yogurt) until smooth. Gently fold in dry ingredients until just combined.
Add rhubarb: Toss rhubarb pieces lightly with 1 tsp flour (prevents sinking) and fold into the batter.
Bake: Spread batter into prepared loaf pan. Bake 50–60 minutes, or until a toothpick inserted in the center comes out clean.
Cool: Let loaf cool in the pan for 10 minutes, then transfer to a wire rack.
Glaze: Whisk powdered sugar and lemon juice until smooth. Drizzle over cooled loaf.
Tips & Variations
Add ½ cup white chocolate chips for extra sweetness.
Swap half the rhubarb with strawberries for a Strawberry Rhubarb Lemon Loaf.
Store covered at room temp for 2 days, or refrigerate up to 5 days.
