Lemon Rhubarb Loaf

Lemon Rhubarb Loaf

Ingredients:

1 1/2 cups all-purpose flour

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1/2 cup unsalted butter, softened

3/4 cup granulated sugar

2 large eggs

1 tsp vanilla extract

2 tbsp fresh lemon juice

1 tbsp lemon zest

1/2 cup sour cream or plain Greek yogurt

1 1/4 cups chopped fresh rhubarb (cut into small pieces)

1 tbsp flour (for tossing rhubarb)

---

Lemon Glaze:

1/2 cup powdered sugar

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

---

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line with parchment paper.

2. Mix dry ingredients: In a bowl, whisk flour, baking powder, baking soda, and salt.

3. Cream butter and sugar: In a large bowl, beat softened butter and sugar until light and fluffy. Add eggs one at a time, mixing well. Stir in vanilla, lemon juice, and zest.

4. Add sour cream and mix until smooth.

5. Combine wet and dry: Add the flour mixture to the wet ingredients in batches. Stir just until combined.

6. Fold in rhubarb: Toss chopped rhubarb with 1 tbsp flour, then gently fold into batter.

7. Bake: Pour batter into prepared pan and smooth the top. Bake 50–60 minutes, or until a toothpick inserted in the center comes out clean. Let cool in pan 10 minutes, then transfer to a wire rack.

8. Make glaze: Mix powdered sugar and lemon juice until smooth. Drizzle over cooled loaf.