Lemon Rhubarb Loaf with Glaze
Ingredients:
For the Loaf:
1 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1/4 cup fresh lemon juice
1 tbsp lemon zest
1/2 cup sour cream or Greek yogurt
1 tsp vanilla extract
1 cup chopped fresh rhubarb
For the Glaze:
3/4 cup powdered sugar
1–2 tbsp fresh lemon juice (adjust for desired consistency)
Directions:
Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, cream the butter and sugar until light and fluffy.
Beat in the eggs one at a time. Add lemon juice, lemon zest, vanilla, and sour cream. Mix until combined.
Gradually stir the dry ingredients into the wet ingredients until just incorporated.
Gently fold in the chopped rhubarb.
Pour batter into the prepared loaf pan and smooth the top.
Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean. Let cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
Once the loaf is cool, mix the powdered sugar and lemon juice to form a glaze. Drizzle over the top of the loaf. Let set before slicing.
Prep Time: 15 minutes | Cooking Time: 55 minutes | Total Time: 1 hour 10 minutes
Kcal: 290 kcal | Servings: 10 slices
