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Lemon Rhubarb Loaf With Glaze

Lemon Rhubarb Loaf with glaze is a quick, comforting bake packed with zesty lemon and tart rhubarb—perfect for breakfast, dessert, or gifting.

Ingredients

Scale

For the Loaf:

  • 1 ½ cups all-purpose flour

  • 1 tsp baking powder

  • ½ tsp baking soda

  • ¼ tsp salt

  • ½ cup unsalted butter, softened

  • 1 cup granulated sugar

  • 2 large eggs

  • ¼ cup fresh lemon juice

  • 1 tbsp lemon zest

  • ½ cup sour cream or Greek yogurt

  • 1 tsp vanilla extract

  • 1 cup chopped fresh rhubarb

For the Glaze:

  • ¾ cup powdered sugar

  • 1–2 tbsp fresh lemon juice (adjust for desired consistency)

Instructions

  • Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan.

  • In a bowl, whisk together flour, baking powder, baking soda, and salt.

  • In a separate large bowl, cream the butter and sugar until light and fluffy.

  • Beat in eggs, one at a time, followed by lemon juice, zest, vanilla, and sour cream.

  • Gently stir in the dry ingredients. Don’t overmix—we’re baking a loaf, not cement.

  • Fold in the chopped rhubarb.

  • Pour batter into prepared pan. Smooth the top with a spatula.

  • Bake for 50–60 minutes, or until a toothpick comes out clean.

  • Cool in the pan for 10 minutes, then transfer to a wire rack.

 

  • Mix the glaze and drizzle over the cooled loaf. Let it set, then slice and smile.

  • Author: Clara Sylvester