Lemon Rhubarb Loaf Glaze (Print Version)
A sweet-tangy loaf with lemon, rhubarb, and glaze. Great for any time of the day.
# Ingredients:
→ Dry Ingredients
01 -
1 1/2 cups all-purpose flour
02 -
1/2 teaspoon baking soda
03 -
1 teaspoon baking powder
04 -
1/4 teaspoon salt
→ Wet Ingredients
05 -
1/2 cup granulated sugar
06 -
1/4 cup butter, softened
07 -
1 large egg
08 -
1/2 cup buttermilk
09 -
1 tablespoon lemon zest
10 -
1/4 cup fresh lemon juice
11 -
1 teaspoon vanilla extract
→ Additional Ingredients
12 -
1 cup rhubarb, diced
→ Glaze
13 -
1/2 cup powdered sugar
14 -
1–2 teaspoons lemon juice
# Instructions:
01 -
Preheat the oven to 350°F (175°C). Grease and flour a loaf pan (8×4 inches).
02 -
In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.
03 -
In a separate large bowl, cream the butter and sugar together until light and fluffy. Add the egg, beating well after each addition.
04 -
Mix in the buttermilk, lemon zest, lemon juice, and vanilla extract. Gradually add the dry ingredients and stir until just combined.
05 -
Gently fold in the diced rhubarb until evenly distributed in the batter.
06 -
Pour the batter into the prepared loaf pan and smooth the top.
07 -
Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean. Let the loaf cool in the pan for about 10 minutes, then remove from the pan and transfer to a wire rack to cool completely.
08 -
While the loaf cools, prepare the glaze by whisking together powdered sugar and lemon juice in a small bowl. Adjust the consistency by adding more lemon juice or powdered sugar as needed.
09 -
Once the loaf has cooled, drizzle the glaze over the top and allow it to set for a few minutes before slicing.
# Notes:
01 -
For extra flavor, sprinkle a bit of sugar on top of the loaf before baking to create a crisp, sweet crust.
02 -
If using frozen rhubarb, thaw and drain it before adding to the batter.
03 -
Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
04 -
For a stronger lemon flavor, add more lemon zest or a bit of lemon extract to the batter.