Lemon Rhubarb Loaf with Glaze

The aroma of freshly baked goods fills the kitchen, a golden loaf rising proudly in the oven. This Lemon Rhubarb Loaf with Glaze is a delightful, moist cake that takes about 75 minutes to prepare and bake, and the combination of tart rhubarb and zesty lemon creates a refreshing flavor that lingers. It’s a perfect recipe, especially when you’re craving something subtly sweet with a citrusy kick.

This recipe is ideal for brunch gatherings, afternoon tea, or any time you want a burst of flavor in your day. You can make it ahead of time, as it stores well and can be kept in the fridge for several days.

Why You’ll Love This Recipe

• Moist texture from the combination of butter and eggs.
• Tangy flavor from fresh lemon juice and zest.
• The addition of rhubarb adds a unique, tart twist.
• Simple preparation without any complicated techniques.

What You’ll Need

Gather these ingredients before you start baking:

For the Loaf

• 1/2 cup Butter, softened
• 1 cup Sugar
• 1 1/2 cups All-purpose flour
• 1/2 teaspoon Baking powder
• 1/2 teaspoon Baking soda
• 2 large Eggs
• 1/4 cup Lemon juice
• 1 Lemon, zested
• 1 cup Rhubarb, chopped

For the Glaze

• 1 cup Powdered sugar
• 2-3 tablespoons Lemon juice

Use fresh rhubarb for the best flavor.

Substitutions & Swaps

• Butter: can use margarine.
• Rhubarb: substitute with strawberries.
• Fresh lemon juice: bottled lemon juice works.
• Eggs: flaxseed meal can be used for a vegan option.

How to Make It

Let’s get started on this simple and delicious loaf.

Preheat the Oven

Preheat your oven to 350°F (175°C) and grease a loaf pan.

Cream the Butter and Sugar

Cream together the softened butter and sugar until light and fluffy. This aerates the mixture, giving your loaf a lovely texture.

Incorporate the Eggs

Beat in the eggs one at a time, ensuring they are fully incorporated before adding the next egg.

Add Lemon Flavor

Add the lemon juice and lemon zest to the mixture, stirring until well combined to infuse the batter with brightness.

Whisk Dry Ingredients

In another bowl, whisk the flour, baking powder, and baking soda until evenly mixed. This ensures proper leavening.

Combine Wet and Dry Ingredients

Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix for a tender loaf.

Fold in Rhubarb

Fold in the chopped rhubarb, ensuring it’s evenly distributed throughout the batter.

Pour and Bake

Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.

Cool and Glaze

Once baked, let the loaf cool in the pan for about 10 minutes before transferring it to a wire rack.

Drizzle the Glaze

In a small bowl, whisk the powdered sugar with lemon juice until smooth. Drizzle over the cooled loaf before serving.

How to Store It

Fridge: store in an airtight container for up to 5 days.
Freezer: yes, for up to 3 months.
Reheat: microwave for 20 seconds or until warm.

Tips for Best Results

• Ensure your butter is at room temperature for easy creaming.
• Use a toothpick to check doneness; it should come out clean.
• Avoid overmixing the batter to keep the loaf light and fluffy.
• Let the glaze set before cutting into the loaf for a neat presentation.

Serving Suggestions

• Serve with a dollop of whipped cream for a decadent treat.
• Pair with a cup of tea or coffee for a perfect afternoon snack.
• Enjoy it as a light dessert after dinner with fresh berries.