Description
This delightful Lemon Rhubarb Loaf combines the tartness of rhubarb with the bright, fresh flavor of lemon in a moist, tender cake. Topped with a zesty lemon glaze, this loaf is perfect for a spring or summer dessert or a flavorful breakfast treat.
Ingredients
Scale
Dry Ingredients
- 2 cups (240 g) all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup chopped rhubarb (about 150 g)
- 1 tablespoon lemon zest
- 1/4 cup (60 ml) lemon juice
- 1 cup (200 g) granulated sugar
- 2 large eggs
- 1/2 cup (115 g) unsalted butter, melted
Glaze
- 1 cup (120 g) powdered sugar
- 2-3 tablespoons lemon juice
Instructions
- Prepare Ingredients: Gather all the ingredients and chop the rhubarb into small pieces to ensure they blend well into the batter.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute leavening agents and salt.
- Combine Wet Ingredients: In a separate bowl, beat the eggs until fluffy. Then add granulated sugar, melted butter, lemon zest, and lemon juice, mixing until the mixture is smooth and well combined.
- Combine Wet and Dry Mixtures: Gradually pour the wet mixture into the dry ingredients, stirring gently until just combined to avoid overmixing. Fold in the chopped rhubarb carefully to distribute it evenly.
- Prepare and Bake: Transfer the batter into a prepared loaf pan, smoothing the top for even baking. Bake in a preheated oven at 350°F (175°C) for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
- Make the Glaze: While the loaf is baking, mix powdered sugar with 2-3 tablespoons lemon juice until smooth to create a tangy glaze.
- Cool the Loaf: After baking, allow the loaf to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely to prevent the glaze from melting off.
- Glaze and Serve: Drizzle the lemon glaze evenly over the cooled loaf. Let the glaze set before slicing and enjoying your flavorful lemon rhubarb loaf.
Notes
- Ensure not to overmix the batter after combining wet and dry ingredients to keep the loaf tender.
- If fresh rhubarb is unavailable, frozen rhubarb can be used; just thaw and drain excess moisture before adding.
- You can substitute lemon zest with orange zest for a different citrus twist.
- Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to a week.
