Lemon Rhubarb Loaf with Glaze
A delightful cake that combines the tartness of rhubarb with the zing of lemon, perfect for any occasion.
Ingredients
Loaf Ingredients
- 0.5 cup softened butter Ensure butter is at room temperature for easy creaming.
- 1 cup sugar Granulated sugar balances the tartness of the rhubarb.
- 1.5 cups all-purpose flour Sift flour for lighter texture.
- 0.5 teaspoon baking powder Ensure it is fresh for proper leavening.
- 0.5 teaspoon baking soda Ensure it is fresh for proper leavening.
- 2 large eggs Best results with eggs at room temperature.
- 0.25 cup lemon juice Provides zesty brightness.
- 1 unit zest of 1 lemon Zest for added flavor.
- 1 cup chopped rhubarb Use fresh and avoid limp rhubarb.
Glaze Ingredients
- 1 cup powdered sugar Sift before mixing with lemon juice.
- 2-3 tablespoons lemon juice To enhance glaze tartness.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, cream together the softened butter and sugar until light and fluffy, about 3-5 minutes.
- Add the eggs, lemon juice, and zest to the bowl. Beat well until combined for about 2 minutes.
- In another bowl, whisk together the flour, baking powder, and baking soda. Gradually fold this into the wet mixture until just combined.
- Gently fold in the chopped rhubarb until evenly distributed.
Baking
- Pour the batter into a greased loaf pan and bake in the preheated oven for 45-50 minutes, or until a toothpick comes out clean.
- Once baked, allow the loaf to cool.
Glazing
- Mix the powdered sugar and 2-3 tablespoons of lemon juice in a bowl until smooth.
- Drizzle the glaze over the cooled loaf.
Notes
Enhance flavor by adding a pinch of cinnamon or nutmeg. Customize by mixing in nuts or dried fruit for extra texture.