Brighten Your Day with This Lemon Rhubarb Loaf with Glaze

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🍋🍰 Brighten Your Day with This Lemon Rhubarb Loaf with Glaze

A Perfect Balance of Tart, Sweet, and Irresistibly Moist

🌟 The Ultimate Lemon Rhubarb Loaf with Glaze Recipe

Fresh, tangy rhubarb meets zesty lemon in this stunning Lemon Rhubarb Loaf, topped with a delicate, citrus-sweet glaze that makes every bite unforgettable. This loaf is a celebration of seasonal flavor, moist texture, and just the right touch of indulgence.

Whether you’re baking for a spring brunch, a cozy afternoon snack, or just because rhubarb is finally in season, this lemon rhubarb loaf is the easy yet elegant baked treat you need in your rotation.

🍞 Ingredients for the Perfect Loaf

Here’s what you’ll need to make this citrusy masterpiece:

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
  • 1 tbsp lemon zest (about 1 lemon)
  • ¼ cup fresh lemon juice
  • ½ cup sour cream or plain Greek yogurt
  • 1 ¼ cups chopped fresh rhubarb (cut into ½-inch pieces)

For the Lemon Glaze:

  • ¾ cup powdered sugar
  • 1½–2 tbsp fresh lemon juice
  • ½ tsp lemon zest (optional, for extra zing)

🧁 Step-by-Step Instructions to Make Lemon Rhubarb Loaf

1. Preheat and Prepare Your Pan

Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper for easy removal. This will ensure an even bake and prevent sticking.

2. Mix the Dry Ingredients

In a medium bowl, whisk together:

  • All-purpose flour
  • Baking powder
  • Baking soda
  • Salt

Set aside. This helps to evenly distribute the leavening agents throughout the batter.

3. Cream the Butter and Sugar

In a large mixing bowl, using a hand or stand mixer, beat the softened butter and sugar together on medium-high speed until the mixture is light and fluffy, about 3–4 minutes. This step is crucial for a soft and tender loaf.

4. Add Eggs and Lemon Flavor

Beat in the eggs one at a time, followed by the lemon zest and fresh lemon juice. The zest adds brightness, while the juice adds tartness that complements the rhubarb.

5. Add Sour Cream and Combine

Mix in the sour cream (or Greek yogurt) until fully incorporated. This adds a beautiful richness and ensures a moist crumb.

6. Fold in Dry Ingredients and Rhubarb

Gradually add the dry ingredients to the wet mixture, stirring until just combined. Then gently fold in the chopped rhubarb, ensuring even distribution without overmixing the batter.

7. Bake Until Golden

Pour the batter into your prepared loaf pan. Smooth the top and bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean. If the top starts to brown too quickly, cover it loosely with foil for the last 10–15 minutes.

8. Cool Before Glazing

Let the loaf cool in the pan for 15 minutes, then transfer to a wire rack to cool completely. Only glaze when the loaf is fully cooled to avoid melting the icing.

🍋 Making the Lemon Glaze

In a small bowl, whisk together:

  • Powdered sugar
  • Lemon juice
  • Optional zest

Adjust the thickness by adding more sugar for a firmer glaze or more juice for a thinner drizzle.

How to Glaze:

Use a spoon to drizzle the glaze generously over the cooled loaf, letting it cascade down the sides for a rustic, bakery-style finish. Let the glaze set for 15 minutes before slicing.

💡 Tips for Baking the Best Lemon Rhubarb Loaf

  • Use fresh rhubarb when possible. Frozen works in a pinch, but be sure to thaw and drain it well.
  • Don’t overmix once the flour is added, to keep the loaf light and tender.
  • Add a touch of vanilla extract (½ tsp) for a more complex flavor.
  • Toss rhubarb in 1 tsp of flour before folding into the batter to help keep it suspended evenly throughout the loaf.

🌿 Why You’ll Love This Loaf

This Lemon Rhubarb Loaf with Glaze is:

  • Moist and soft, thanks to sour cream and butter
  • Tart yet sweet, a refreshing combo of lemon and rhubarb
  • Beautifully finished with a bright citrus glaze
  • Perfect for brunch, afternoon tea, or gifting

Plus, it stays fresh for several days and freezes well for make-ahead baking.

📦 Storage and Freezing Tips

  • Room Temperature: Store in an airtight container for up to 3 days.
  • Refrigerator: Keeps well for up to 5 days; allow to come to room temp before serving.
  • Freezer: Wrap unglazed slices individually in plastic wrap and foil. Freeze for up to 2 months. Thaw and glaze just before serving.

☕ Serving Suggestions

Pair your Lemon Rhubarb Loaf with:

  • A hot cup of Earl Grey or green tea
  • Lightly sweetened iced coffee
  • A dollop of whipped cream or Greek yogurt

Add a few fresh berries or a mint sprig for presentation if serving at brunch or tea time.

🍽️ Variations to Try

  • Strawberry Rhubarb Loaf: Add ½ cup of diced strawberries for a fruity twist.
  • Lemon Poppy Seed Rhubarb Loaf: Add 1 tbsp poppy seeds for texture and flavor.
  • Coconut Lemon Rhubarb Loaf: Substitute ¼ cup of flour with unsweetened shredded coconut and top with toasted flakes.

✨ Final Thoughts: A Seasonal Star in Every Slice

With its irresistible sweet-tart balance, moist crumb, and fresh citrus glaze, this Lemon Rhubarb Loaf is a standout bake that’s as beautiful as it is delicious. Whether you’re celebrating spring, hosting friends, or just treating yourself, it’s the kind of recipe that wins hearts and invites second helpings.

Make it once, and this loaf is bound to become a seasonal favorite in your baking repertoire.

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