Lemon Rhubarb Loaf with Glaze
This scrumptious Lemon Rhubarb Loaf with Glaze combines zesty lemon and tangy rhubarb for a delightful treat perfect for any occasion.
Servings: 8 servings
Calories: 250kcal
Equipment
- Loaf Pan
- Mixing Bowl
- Whisk
Ingredients
Ingredients
- 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
- Zest of 1 Lemon
- 1 cup Rhubarb, chopped (optional for rhubarb flavor)
Glaze Ingredients
- 1 cup Powdered sugar
- 2-3 tablespoons Lemon juice
Instructions
- Preheat your oven to 350°F (175°C) and grease a loaf pan.
- Cream together the softened butter and sugar until light and fluffy.
- Beat in the eggs one at a time, ensuring they are fully incorporated.
- Add the lemon juice and lemon zest to the mixture, stirring until well combined.
- In another bowl, whisk the flour, baking powder, and baking soda.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix!
- Fold in the chopped rhubarb, ensuring it’s evenly distributed.
- 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.
- Once baked, let the loaf cool in the pan for about 10 minutes before transferring it to a wire rack.
- In a small bowl, whisk the powdered sugar with lemon juice until smooth. Drizzle over the cooled loaf.
Notes
Store leftovers wrapped tightly in plastic wrap or foil in the refrigerator for up to 5 days. You can also freeze slices for up to 3 months.
Nutrition
Calories: 250kcal | Carbohydrates: 35g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 40mg | Sodium: 150mg | Potassium: 100mg | Fiber: 1g | Sugar: 20g | Vitamin A: 400IU | Vitamin C: 5mg | Calcium: 20mg | Iron: 1mg