Lemon Rhubarb Loaf with Glaze (Print-Friendly Format)

Moist lemon loaf with tender rhubarb and vibrant glaze. Zesty, fruity, and perfect for springtime treats.

# Required Ingredients:

→ Loaf

01 - 115 g unsalted butter, softened
02 - 200 g granulated sugar
03 - 2 large eggs
04 - 60 ml freshly squeezed lemon juice
05 - Zest of 1 lemon
06 - 190 g all-purpose flour
07 - 0.5 teaspoon baking powder
08 - 0.5 teaspoon baking soda
09 - 0.25 teaspoon fine salt
10 - 120 g sour cream or Greek yogurt
11 - 130 g rhubarb, diced

→ Glaze

12 - 60 g powdered sugar
13 - 15–30 ml lemon juice
14 - 15 ml rhubarb syrup or compote (optional, for color)

# How to Make It:

01 - Preheat oven to 175°C. Grease and line a 23 x 13 cm loaf pan with parchment paper.
02 - In a large bowl, beat softened butter and granulated sugar together until pale and fluffy.
03 - Add eggs one at a time, mixing until each is fully incorporated. Stir in lemon juice and zest.
04 - In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
05 - Gradually add the dry mixture to the wet ingredients, blending until just combined.
06 - Fold in sour cream or yogurt until batter is smooth, then gently fold in diced rhubarb.
07 - Spread the batter evenly in the prepared loaf pan. Bake for 50–60 minutes, or until a skewer inserted in the center comes out clean.
08 - Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
09 - In a small bowl, whisk together powdered sugar and lemon juice until smooth. Add rhubarb syrup or compote if desired for a pink tint.
10 - Once cooled, drizzle glaze over loaf. Slice and serve as desired.

# Additional Information:

01 - For enhanced color and tang, swirl rhubarb syrup into the glaze before drizzling.
02 - Greek yogurt can be substituted for sour cream to yield a tangier crumb.
03 - Frozen rhubarb may be used; thaw and drain thoroughly before incorporating.
04 - Cool the loaf completely before glazing to prevent glaze from running off.
05 - Store tightly wrapped at room temperature for 2 days, refrigerated up to 5 days, or freeze for up to 2 months.

Go Back