Lemon Rhubarb Loaf with Glaze
This Lemon Rhubarb Loaf is bursting with zesty citrus and tart rhubarb, topped with a sweet lemon glaze that adds the perfect finishing touch. A moist, bright, and seasonal quick bread for spring and summer.
Equipment
- Loaf pan (9x5 inch)
- Mixing bowls
- Whisk
- Spatula
- Oven
Ingredients
For the Loaf
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 2 eggs room temperature
- 1/4 cup plain yogurt or sour cream
- 2 tablespoons lemon juice freshly squeezed
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1 cup rhubarb diced, fresh or frozen (thawed)
For the Glaze
- 1/2 cup powdered sugar sifted
- 1 tablespoon lemon juice more if needed for consistency
Instructions
- Preheat oven to 350°F (175°C). Grease a 9x5 inch loaf pan and line with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, and salt.
- In a large bowl, cream the butter and sugar until light and fluffy. Beat in the eggs one at a time.
- Add yogurt (or sour cream), lemon juice, lemon zest, and vanilla extract to the wet mixture. Mix until smooth.
- Gradually add the dry ingredients to the wet ingredients. Mix until just combined. Fold in diced rhubarb.
- Pour the batter into the prepared loaf pan and smooth the top. Bake for 50–55 minutes or until a toothpick inserted in the center comes out clean.
- Let the loaf cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- To make the glaze, whisk together powdered sugar and lemon juice until smooth. Drizzle over the cooled loaf.
Notes
Rhubarb can be tart—if you prefer a sweeter loaf, sprinkle a bit of sugar on the rhubarb before folding it into the batter.