Description
This Lemon Rhubarb Loaf with Glaze is a moist and tender baked treat combining bright, fresh lemon flavors with the tartness of rhubarb. Topped with a shiny sweet glaze, it offers a perfectly balanced dessert or snack suitable for any occasion, simple to make with basic pantry ingredients and fresh produce.
Ingredients
Scale
Fresh Produce
- Fresh rhubarb stalks (about 2 cups chopped)
- Zest of 1 lemon
- Juice of 1–2 lemons (about 3 tablespoons)
Dry Ingredients
- 1 ¾ cups all-purpose flour
- 1 cup sugar
- 1 ½ teaspoons baking powder
- Pinch of salt
- Powdered sugar (about ¾ cup for glaze)
Wet Ingredients
- 2 large eggs
- ½ cup (1 stick) unsalted butter, melted
- 1 teaspoon vanilla extract
- Milk or additional lemon juice (1-2 tablespoons for glaze)
Instructions
- Prepare the Rhubarb: Wash and chop fresh rhubarb stalks into small half-inch pieces to ensure even tart bursts throughout the loaf.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, sugar, baking powder, and a pinch of salt to ensure even distribution of sweetness and leavening.
- Combine Wet Ingredients: In a separate bowl, beat the eggs with melted butter, fresh lemon juice, lemon zest, and vanilla extract until the mixture is smooth and fragrant.
- Incorporate Wet and Dry Mixtures: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix to keep the texture tender.
- Fold in the Rhubarb: Carefully fold the chopped rhubarb into the batter, distributing evenly without breaking down the pieces.
- Bake the Loaf: Pour the batter into a greased loaf pan and bake at 350°F (175°C) for 50-60 minutes. Check doneness with a toothpick inserted in the center; it should come out clean.
- Prepare the Glaze: While the loaf cools for a few minutes, whisk powdered sugar with lemon juice or milk until smooth and drizzly, adjusting consistency as needed.
- Glaze the Loaf: Drizzle the prepared lemon glaze generously over the warm loaf, allowing it to soak slightly and add a glossy finish.
Notes
- Use fresh, firm rhubarb stalks for the best texture and tartness.
- Do not overmix the batter to maintain a light and tender crumb.
- Start checking the loaf around 50 minutes to prevent drying out due to oven variations.
- Allow the loaf to cool slightly before glazing to prevent the glaze from melting completely.
- Add lemon juice drop by drop to powdered sugar for a perfect glaze drizzle consistency.
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/10th of loaf)
- Calories: 220
- Sugar: 20g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg
Keywords: lemon loaf, rhubarb loaf, lemon rhubarb cake, glazed loaf, tangy dessert, moist cake, easy baking