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Lemon Rhubarb Loaf with Lemon Glaze Recipe

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  • Author: admin
  • Prep Time: 15 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 1 loaf (8-10 slices)
  • Category: Baking
  • Method: Baking
  • Cuisine: American

Description

This Lemon Rhubarb Loaf with Glaze is a delightful and tangy treat perfect for breakfast or dessert. Moist and flavorful, the loaf combines the tartness of fresh rhubarb and lemon zest with a sweet lemon glaze, creating a balanced and refreshing flavor profile. Easy to prepare and baked to perfection, this loaf makes a beautiful centerpiece for any occasion.

Ingredients

Scale

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 eggs
  • 1/4 cup lemon juice
  • Zest of 1 lemon
  • 1 cup rhubarb, chopped

For the Glaze

  • 1 cup powdered sugar
  • 2-3 tablespoons lemon juice

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a loaf pan thoroughly to prevent sticking.
  2. Cream Butter and Sugar: In a mixing bowl, cream together the softened butter and sugar until the mixture is light and fluffy, which helps to aerate the batter.
  3. Add Eggs: Beat in the eggs one at a time, making sure to mix well after each addition to ensure even incorporation.
  4. Add Lemon Flavor: Stir in the lemon juice and lemon zest to infuse the batter with a bright citrus flavor.
  5. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and baking soda for an even distribution of leavening agents.
  6. Mix Dry and Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined to avoid overmixing, which can make the loaf dense.
  7. Fold in Rhubarb: Carefully fold in the chopped rhubarb to distribute it evenly throughout the batter.
  8. Pour Batter into Pan: Pour the batter into the prepared loaf pan and smooth the top with a spatula.
  9. Bake the Loaf: Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean, indicating the loaf is fully cooked.
  10. Cool the Loaf: Let the loaf cool in the pan for 10 minutes before transferring it to a wire rack to cool completely, which prevents sogginess.
  11. Prepare and Apply Glaze: Whisk together the powdered sugar and lemon juice until smooth, then drizzle the glaze evenly over the cooled loaf for a sweet finishing touch.

Notes

  • Make sure not to overmix the batter after adding the dry ingredients to keep the loaf tender.
  • If rhubarb is too tart for your taste, you can reduce the amount slightly or mix with strawberries for a sweeter balance.
  • The glaze thickness can be adjusted by varying the amount of lemon juice; use less for a thicker glaze and more for a thinner drizzle.
  • Store the loaf in an airtight container at room temperature for up to 3 days or refrigerate to extend freshness.
  • This loaf freezes well; wrap tightly and thaw before glazing.

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Find it online: https://freshandtastyrecipes.com/lemon-rhubarb-loaf-with-lemon-glaze-recipe/