Description
Lemon Rhubarb Loaf with Glaze is a delightful, tangy-sweet treat that combines the zesty flavors of lemon with the tartness of fresh rhubarb, all wrapped up in a soft and moist loaf. Topped with a simple glaze, this quick bread is perfect for breakfast, dessert, or a midday snack.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup granulated sugar
- 1/4 cup butter, softened
- 1 large egg
- 1/2 cup buttermilk
- 1 tablespoon lemon zest
- 1/4 cup fresh lemon juice
- 1 cup rhubarb, diced
- 1 teaspoon vanilla extract
- 1/2 cup powdered sugar (for glaze)
- 1–2 teaspoons lemon juice (for glaze)
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a loaf pan (8×4 inches).
- In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.
- In a separate large bowl, cream the butter and sugar together until light and fluffy. Add the egg, beating well after each addition.
- Mix in the buttermilk, lemon zest, lemon juice, and vanilla extract. Gradually add the dry ingredients and stir until just combined.
- Gently fold in the diced rhubarb until evenly distributed in the batter.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean. Let the loaf cool in the pan for about 10 minutes, then remove from the pan and transfer to a wire rack to cool completely.
- While the loaf cools, prepare the glaze by whisking together powdered sugar and lemon juice in a small bowl. Adjust the consistency by adding more lemon juice or powdered sugar as needed.
- Once the loaf has cooled, drizzle the glaze over the top and allow it to set for a few minutes before slicing.
- Serve and enjoy your refreshing Lemon Rhubarb Loaf!
Notes
- For extra flavor, you can sprinkle a bit of sugar on top of the loaf before baking to create a crisp, sweet crust.
- If you can’t find fresh rhubarb, you can use frozen rhubarb. Just be sure to thaw and drain it before adding it to the batter.
- This loaf can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- If you prefer a stronger lemon flavor, add more lemon zest or a bit of lemon extract to the batter.
- Prep Time: 15 minutes
- Cook Time: 55-65 minutes
- Category: Dessert, Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 200 kcal
- Sugar: 23g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 40mg