Description

Looking for a treat that’s both comforting and bursting with bright, fresh flavor? This Lemon Rhubarb Loaf with Glaze is just what your recipe box needs. A perfect mix of tart rhubarb and zesty lemon in a moist, buttery loaf, all finished with a shiny lemon glaze that melts into every slice. This easy recipe makes a standout addition to your brunch menu, a delightful companion to tea time, or a quick breakfast on-the-go. Whether you’re after easy baking ideas, dessert inspiration, or healthy snack alternatives, this lemony loaf hits all the right notes. With its vivid colors, tangy-sweet flavor, and soft, tender crumb, it’s a seasonal must-bake that’s as pleasing to the eye as it is to the taste buds.

Ingredients

For the Loaf:

1 ½ cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
1 cup granulated sugar
½ cup unsalted butter, softened
2 large eggs
½ cup plain Greek yogurt or sour cream
1 tbsp lemon zest
1 tsp vanilla extract
1 ½ cups chopped rhubarb (fresh or frozen)

For the Lemon Glaze:

¾ cup powdered sugar
1–2 tbsp fresh lemon juice
½ tsp lemon zest (optional)

Instructions

Preheat oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan with parchment paper.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
In a large bowl, cream together butter and sugar until light and fluffy.
Add eggs one at a time, mixing well after each addition.
Stir in yogurt (or sour cream), lemon zest, and vanilla extract.
Gradually add the dry ingredients to the wet, mixing until just combined.
Fold in the chopped rhubarb gently with a spatula.
Pour batter into the prepared loaf pan and smooth the top.
Bake for 50–60 minutes, or until a toothpick inserted in the center comes out with moist crumbs.
Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Mix the powdered sugar and lemon juice to form a thick glaze, then drizzle over the cooled loaf.

Prep Time: 15 minutes
Cook Time: 50 minutes