Lemon Rhubarb Loaf with Glaze | Moist, Zesty & Perfect for Spring

Introduction: A Bright and Tangy Delight

The Lemon Rhubarb Loaf with Glaze is a delightful fusion of tart rhubarb and zesty lemon, creating a moist and flavorful treat that’s perfect for springtime. Whether you’re enjoying it with your afternoon tea or serving it as a dessert, this loaf is sure to impress.(Recipestasteful)

Why You’ll Love This Lemon Rhubarb Loaf

• Zesty & Tangy: The combination of lemon and rhubarb offers a refreshing flavor profile.
• Moist & Tender: Ingredients like sour cream or Greek yogurt ensure a soft crumb.
• Simple Ingredients: No need for fancy ingredients; everything is likely already in your pantry.
• Versatile: Perfect for breakfast, brunch, or dessert.(goergie.me, Instagram)

Ingredients

For the Loaf:

• 1½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• ¼ cup fresh lemon juice
• 1 tablespoon lemon zest
• ½ cup sour cream or Greek yogurt
• 1 teaspoon vanilla extract
• 1 cup chopped fresh rhubarb(goergie.me, Yumtastic Recipes, recipesfiber.com, modawantelarab.blogspot.com, grandmarecipesflash.com, Instagram)

For the Glaze:

• ¾ cup powdered sugar
• 1–2 tablespoons fresh lemon juice(Yumtastic Recipes)

Instructions

1. Preheat Oven: Set your oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.(Recipestasteful)
2. Prepare Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt.(Yumtastic Recipes)
3. Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar until light and fluffy.
4. Add Wet Ingredients: Beat in the eggs one at a time. Stir in lemon juice, lemon zest, vanilla extract, and sour cream or Greek yogurt until well combined.(Facebook)
5. Combine Mixtures: Gradually add the dry ingredients to the wet mixture, mixing until just combined.(Recipestasteful)
6. Fold in Rhubarb: Gently fold the chopped rhubarb into the batter.
7. Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool: Allow the loaf to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
9. Prepare Glaze: In a small bowl, whisk together powdered sugar and lemon juice until smooth and pourable.(Yumtastic Recipes)
10. Glaze the Loaf: Once the loaf is completely cooled, drizzle the glaze over the top. Allow it to set before slicing.(Recipestasteful)

Serving Suggestions

• Breakfast or Brunch: Pair a slice with your morning coffee or tea.
• Dessert: Serve with a dollop of whipped cream or a scoop of vanilla ice cream.
• Gifting: Wrap slices in parchment paper and tie with a ribbon for a thoughtful homemade gift.(Recipestasteful)

Storage Tips

• Room Temperature: Store in an airtight container for up to 3 days.
• Refrigerator: Extend freshness by refrigerating for up to a week.
• Freezer: Wrap tightly and freeze for up to 3 months. Thaw at room temperature before serving.