Zesty Lemon Rhubarb Loaf Drizzled with Sweet Citrus Glaze
Ingredients:
1½ cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
½ cup unsalted butter, softened
¾ cup granulated sugar
2 large eggs
1 tsp vanilla extract
Zest of 1 lemon
¼ cup lemon juice (freshly squeezed)
½ cup sour cream or plain yogurt
1 cup chopped fresh rhubarb
For the Glaze:
½ cup powdered sugar
1½ tbsp lemon juice
Directions:
Preheat oven to 350°F (175°C). Grease and line a loaf pan with parchment paper.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
In a large bowl, cream together the butter and sugar until light and fluffy.
Beat in the eggs one at a time, then stir in vanilla, lemon zest, and lemon juice.
Add the sour cream and mix until combined.
Gradually add the dry ingredients, mixing until just combined.
Fold in chopped rhubarb.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 50–55 minutes, or until a toothpick inserted into the center comes out clean.
Allow the loaf to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Whisk together powdered sugar and lemon juice to make the glaze, then drizzle over cooled loaf before serving.
Prep Time: 15 minutes | Cooking Time: 55 minutes | Total Time: 1 hour 10 minutes
Kcal: 290 kcal | Servings: 8 slices