Description
This Lemon Rhubarb Loaf is a delightful balance of tart rhubarb and bright lemon flavor baked into a moist and tender loaf, topped with a tangy lemon glaze. Perfect for breakfast, tea time, or a light dessert, this easy-to-make loaf brings a refreshing twist to classic quick bread recipes.
Ingredients
Scale
Loaf
- 1/2 cup butter, softened
- 1 cup sugar
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 eggs
- 1/4 cup lemon juice
- Zest of 1 lemon
- 1 cup rhubarb, chopped
Glaze
- 1 cup powdered sugar
- 2-3 tablespoons lemon juice
Instructions
- Prepare Oven and Pan: Preheat your oven to 350°F (175°C). Grease a loaf pan thoroughly to prevent sticking and set aside.
- Cream Butter and Sugar: In a mixing bowl, cream together the softened butter and sugar until the mixture is light and fluffy, ensuring good incorporation of air for a tender crumb.
- Add Eggs: Beat in the eggs one at a time, mixing well after each addition to maintain a smooth batter.
- Add Lemon: Stir in the lemon juice and lemon zest to infuse the batter with fresh citrus flavor.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and baking soda to evenly distribute the leavening agents.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, stirring gently and carefully to combine without overmixing, which can make the loaf dense.
- Fold in Rhubarb: Gently fold the chopped rhubarb into the batter until it is evenly dispersed throughout.
- Pour Batter: Transfer the batter into the prepared loaf pan and smooth the surface to ensure even baking.
- Bake: Place the pan in the preheated oven and bake for 50-60 minutes until a toothpick inserted in the center comes out clean, indicating doneness.
- Cool: Allow the loaf to cool in the pan for about 10 minutes; then transfer it to a wire rack to cool completely for glazing.
- Prepare and Apply Glaze: Whisk together powdered sugar and lemon juice until smooth. Drizzle the glaze evenly over the cooled loaf to add a sweet and tangy finish.
Notes
- Do not overmix the batter to keep the loaf tender and light.
- Check the loaf at 50 minutes and use a toothpick to test doneness; oven temperatures may vary.
- Use fresh rhubarb for the best tart flavor and texture.
- The glaze can be adjusted to desired consistency by varying the lemon juice amount.
- Leftover loaf can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
