Lemon Rhubarb Loaf with Glaze
A zesty, tangy, and moist loaf combining the vibrant flavors of lemon and rhubarb. The glossy glaze and optional rhubarb syrup swirl add a delightful sweetness and visual appeal, perfect for tea parties or family gatherings.
Servings: 8 servings
Calories: 320kcal
Ingredients
- 1/2 cup butter, softened
- 1 cup sugar
- 2 large eggs
- 1/4 cup lemon juice, freshly squeezed
- Zest of 1 lemon
- 1.5 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup sour cream or plain yogurt
- 1 cup diced rhubarb
- 1/2 cup powdered sugar
- 1 to 2 tablespoons lemon juice (for the glaze)
- 1 tablespoon rhubarb syrup or compote (optional, for swirling the glaze)
Instructions
- Preheat oven to 350°F (175°C). Grease a standard loaf pan
- Cream together softened butter and sugar until light and fluffy (3-5 minutes with an electric mixer)
- Add eggs one at a time, beating well after each addition. Mix in lemon juice and zest until smooth
- Whisk dry ingredients (flour, baking powder, baking soda, salt) in a separate bowl
- Gradually add dry ingredients to wet mixture, stir until just combined without overmixing
- Fold in sour cream or yogurt until blended, avoid overmixing
- Pour batter into prepared pan, tap to remove air pockets. Arrange diced rhubarb on top (optional) and bake for 55-65 minutes until golden and a skewer comes out clean
- Cool loaf before preparing glaze: Whisk powdered sugar with 1–2 tablespoons lemon juice until smooth. Swirl in rhubarb syrup if using
- Drizzle glaze over cooled loaf and let set before slicing
Notes
Rhubarb syrup adds visual contrast but is optional. For storage, wrap tightly in plastic wrap or store in an airtight container at room temperature for up to 3 days.
Can substitute yogurt for sour cream if preferred.
Can substitute yogurt for sour cream if preferred.