Description: This Lemon Rhubarb Loaf with Glaze is a delightful springtime treat that perfectly balances the tartness of rhubarb and lemon with the sweetness of a moist, tender loaf. The bright, citrusy glaze adds an extra layer of flavor and visual appeal, making it a beautiful and delicious addition to any brunch, afternoon tea, or simply a sweet snack. It’s easy to make and guaranteed to impress!
Ingredients:
For the Loaf:
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/4 cup fresh lemon juice
- 1 tbsp lemon zest, finely grated
- 1/2 cup sour cream or Greek yogurt (full-fat recommended)
- 1 tsp vanilla extract
- 1 cup chopped fresh rhubarb (about 1/4-inch pieces)
For the Glaze:
- 3/4 cup powdered sugar
- 1-2 tbsp fresh lemon juice (adjust for desired consistency)
Preparation:
Step 1: Get Started by Preheating your Oven: Preheat your oven to 350°F (175°C). Position a rack in the center of the oven for even baking. Grease and flour a 9×5-inch loaf pan. Generously grease the inside of the pan with butter or cooking spray, ensuring you reach all the corners. Then, sprinkle about a tablespoon of flour into the pan, tilting and tapping it so the flour coats the entire surface, including the sides. This prevents the loaf from sticking and allows for easy removal after baking. Turn the pan upside down and tap out any excess flour. Don’t skip this step! It’s crucial for a clean release.
Step 2: Combine the Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Whisking ensures that the leavening agents (baking powder and baking soda) are evenly distributed throughout the flour, which will result in a lighter and more evenly risen loaf. The salt enhances the flavors of the other ingredients. Set this bowl aside for later.
Step 3: Cream Butter and Sugar: In a large bowl, or the bowl of a stand mixer, cream together the softened unsalted butter and granulated sugar. Beat on medium speed until the mixture is light, fluffy, and pale in color. This process can take about 3-5 minutes. Creaming the butter and sugar incorporates air into the mixture, which is essential for creating a tender and airy crumb in the loaf. Ensure the butter is softened but not melted; it should be at room temperature. Scrape down the sides of the bowl occasionally to ensure even mixing.
Step 4: Add Eggs, Lemon Juice, Zest, Vanilla, and Sour Cream: Beat in the eggs one at a time, mixing well after each addition. Adding eggs one at a time allows them to emulsify properly with the butter and sugar, creating a stable batter. Next, add the fresh lemon juice, lemon zest, vanilla extract, and sour cream or Greek yogurt. Mix until everything is well combined. The lemon juice and zest provide a bright, citrusy flavor that complements the rhubarb beautifully. The sour cream or Greek yogurt adds moisture and a slight tanginess to the loaf, resulting in a more tender and flavorful final product.
Step 5: Incorporate Dry Ingredients and Rhubarb: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just incorporated. Be careful not to overmix the batter; overmixing can develop the gluten in the flour, resulting in a tough loaf. Stop mixing as soon as the dry ingredients are no longer visible. Gently fold in the chopped fresh rhubarb. Folding ensures that the rhubarb is evenly distributed throughout the batter without breaking it down.
Step 6: Bake the Loaf: Pour the batter into the prepared loaf pan and spread it evenly. Smooth the top with a spatula. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs attached. Start checking for doneness at the 50-minute mark, as baking times can vary depending on your oven.
Step 7: Cool and Glaze: Let the loaf cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. This prevents the loaf from breaking apart while still warm and delicate. Once the loaf is completely cool, prepare the glaze. In a small bowl, whisk together the powdered sugar and fresh lemon juice, adding the lemon juice gradually until you reach your desired consistency. The glaze should be smooth, pourable, and not too thick or too thin. Drizzle the glaze evenly over the top of the cooled loaf. Let the glaze set for a few minutes before slicing and serving.
Why You Will Love This Recipe:
This Lemon Rhubarb Loaf is a celebration of spring flavors. The tartness of the rhubarb is perfectly balanced by the bright, zesty lemon, and the moist, tender crumb of the loaf is simply irresistible. It’s incredibly easy to make, even for beginner bakers, and the result is a show-stopping treat that will impress your friends and family. The glaze adds a touch of sweetness and visual appeal, making it perfect for any occasion. Plus, the aroma of lemon and rhubarb baking in the oven is simply divine!
Serving Suggestions:
- Serve slices of the loaf with a dollop of whipped cream or Greek yogurt for an extra touch of indulgence.
- Enjoy it as a part of a brunch spread alongside fresh fruit, eggs, and bacon.
- Pair it with a cup of hot tea or coffee for a cozy afternoon snack.
- Bring it as a hostess gift when visiting friends or family.
- Toast slices lightly and spread with butter or cream cheese for a delightful breakfast treat.
Tips:
- Use room-temperature ingredients for the best results. Room-temperature butter and eggs emulsify more easily, resulting in a smoother batter and a more tender loaf.
- Don’t overmix the batter. Overmixing can develop the gluten in the flour, leading to a tough loaf.
- If the top of the loaf is browning too quickly, tent it loosely with aluminum foil during the last 15-20 minutes of baking.
- For a more intense lemon flavor, add an extra tablespoon of lemon zest to the batter.
- Store the cooled loaf in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
- To freeze the loaf, wrap it tightly in plastic wrap and then in aluminum foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
- If you don’t have sour cream or Greek yogurt, you can substitute with full-fat plain yogurt.
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes
Nutritional Information: (per slice, approximate)
- Calories: 290 kcal
- Protein: 4g
- Sodium: 150mg
Conclusion:
This Lemon Rhubarb Loaf with Glaze is a testament to the simple pleasures of baking. It’s a recipe that celebrates fresh, seasonal ingredients and delivers a burst of flavor with every bite. Whether you’re a seasoned baker or just starting out, this loaf is sure to become a new favorite. So gather your ingredients, preheat your oven, and get ready to enjoy the delightful combination of lemon and rhubarb in this irresistible treat!
Questions and Answers about This Recipe:
- Can I use frozen rhubarb in this recipe?
- Answer: Yes, you can use frozen rhubarb. Thaw it completely and squeeze out any excess liquid before chopping and adding it to the batter. Using frozen rhubarb may result in a slightly moister loaf, so you might need to adjust the baking time accordingly.
- Can I substitute the all-purpose flour with gluten-free flour?
- Answer: Yes, you can substitute the all-purpose flour with a gluten-free all-purpose flour blend. However, keep in mind that gluten-free flours can sometimes behave differently than regular flour. Look for a blend that contains xanthan gum, which helps to bind the ingredients together and prevent the loaf from becoming crumbly. You may also need to add a little extra liquid to the batter to achieve the right consistency.
- Can I use margarine instead of butter?
- Answer: While you can use margarine, the flavor and texture of the loaf may not be as good as if you use butter. Butter provides a richer flavor and a more tender crumb. If you do use margarine, choose a high-quality brand with a high fat content.
- What can I do if my loaf is browning too quickly?
- Answer: If the top of the loaf is browning too quickly, tent it loosely with aluminum foil during the last 15-20 minutes of baking. This will help to prevent the top from burning while the inside continues to bake through.
- How long will the loaf stay fresh?
- Answer: The loaf will stay fresh for up to 3 days at room temperature, stored in an airtight container. You can also store it in the refrigerator for up to a week. For longer storage, you can freeze the loaf for up to 2 months. Wrap it tightly in plastic wrap and then in aluminum foil before freezing. Thaw overnight in the refrigerator before serving.
