Quick Lemon Rhubarb Loaf with Creamy Glaze
A delightful combination of tart and sweet flavors, this loaf is perfect for any occasion, featuring vibrant lemon notes and the unique tartness of rhubarb.
Equipment
- Loaf Pan
- Mixing Bowl
- Whisk
Ingredients
Dry Ingredients
- 2 cups All-purpose flour Provides structure and texture.
- 1 cup Granulated sugar Adds sweetness and moisture.
- 2 teaspoons Baking powder Leavening agent for rise.
- 1/2 teaspoon Salt Enhances overall flavors.
Wet Ingredients
- 2 large Eggs Adds richness and binds ingredients.
- 1/2 cup Vegetable oil Keeps the loaf moist.
- 1/4 cup Fresh lemon juice Infuses zesty flavor.
- 1 tablespoon Lemon zest Adds aromatic citrus flavor.
- 1 cup Fresh rhubarb, chopped Provides tartness and texture.
Creamy Glaze
- 1 cup Powdered sugar For sweetness and smooth texture.
- 2-4 tablespoons Milk Adjust for glaze consistency.
Instructions
- Preheat your oven to 350°F (175°C).
- Grease a loaf pan with vegetable oil or line with parchment paper.
- In a mixing bowl, combine flour, sugar, baking powder, and salt. Whisk until blended.
- In another bowl, whisk eggs, then add oil, lemon juice, and lemon zest. Mix well.
- Pour wet ingredients into dry ingredients and stir until just combined.
- Fold in chopped rhubarb until evenly distributed.
- Pour batter into the prepared loaf pan and smooth the top.
- 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 to cool completely.
- For the glaze, whisk powdered sugar with milk until smooth. Adjust milk for consistency.
- Drizzle glaze over the cooled loaf and let it set before slicing.
Notes
Store leftovers in an airtight container for up to three days or refrigerate for a week.