Lemon Rhubarb Loaf with Glaze (Print)

A moist spring treat balancing tart rhubarb with bright lemon zest, crowned with a sweet-tangy citrus glaze.

# Ingredients:

→ For the Loaf

01 - 1/2 cup softened butter
02 - 1 cup sugar
03 - 2 eggs
04 - 1/4 cup lemon juice
05 - Zest of 1 lemon
06 - 1 1/2 cups all-purpose flour
07 - 1/2 tsp baking powder
08 - 1/2 tsp baking soda
09 - 1/4 tsp salt
10 - 1/2 cup sour cream or yogurt
11 - 1 cup diced rhubarb

→ For the Glaze

12 - 1/2 cup powdered sugar
13 - 1–2 tbsp lemon juice
14 - Optional: 1 tbsp rhubarb syrup or compote for color

# Steps:

01 - Preheat oven to 175°C (350°F). Grease a loaf pan.
02 - Cream butter and sugar until light and fluffy. Add eggs, lemon juice, and lemon zest.
03 - In a separate bowl, mix flour, baking powder, baking soda, and salt. Add the dry mixture to the wet mixture and combine well.
04 - Add sour cream or yogurt and mix until smooth. Gently fold in the diced rhubarb.
05 - Pour the batter into the prepared loaf pan and bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
06 - Allow the loaf to cool completely before glazing.
07 - Mix powdered sugar and lemon juice, adding rhubarb syrup or compote for color if desired. Drizzle over the cooled loaf.

# Additional Notes:

01 - Ensure the rhubarb is diced into small pieces for even baking.
02 - Store leftovers in an airtight container for up to 3 days.
03 - Serve with whipped cream or ice cream for extra flavor.

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