Lemon Rhubarb Loaf with Glaze
A delightful medley of sweet and tart flavors, this Lemon Rhubarb Loaf is perfect for family gatherings and cozy evenings alike.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/4 cup freshly squeezed lemon juice
- Zest of 1 lemon
Main Ingredients
- 3/4 cup finely chopped rhubarb
For the Glaze
- 1 cup powdered sugar for glaze
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a 9x5 loaf pan with butter or line it with parchment paper for easy removal.
Mix Dry Ingredients
- In a large bowl, sift together the flour, baking powder, baking soda, and salt.
Cream Butter and Sugar
- In another bowl, beat together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
Add Eggs and Flavors
- Incorporate the eggs one at a time, blending well after each addition. Then add the lemon juice and zest, mixing until well combined.
Combine Mixtures
- Gradually fold the dry ingredients into the wet mixture. Be careful not to overmix; just combine until no dry flour remains.
Add Rhubarb
- Gently fold in the finely chopped rhubarb, ensuring it is evenly distributed.
Bake
- Pour the batter into the prepared loaf pan and spread it out evenly. Bake for approximately 50-60 minutes, or until a toothpick inserted in the center comes out clean.
Cool and Glaze
- Allow the loaf to cool in the pan for about 10 minutes before transferring it to a wire rack. For the glaze, whisk together powdered sugar and a splash of lemon juice until smooth. Drizzle over the cooled loaf.
Notes
Store wrapped in plastic wrap or in an airtight container. It can be refrigerated for up to 1 week or frozen for up to 3 months. Reheat in the oven at 300°F (150°C) for about 10-15 minutes.