Lemon Rhubarb Loaf with Glaze (Print)

Moist lemon loaf with rhubarb bursts, finished with a bright, zesty glaze. Perfect for spring and summer.

# Ingredients:

→ Loaf

01 - 115 grams unsalted butter, softened
02 - 200 grams granulated sugar
03 - 2 large eggs
04 - 60 millilitres freshly squeezed lemon juice
05 - zest of 1 lemon
06 - 190 grams all-purpose flour
07 - 0.5 teaspoon baking powder
08 - 0.5 teaspoon baking soda
09 - 0.25 teaspoon fine sea salt
10 - 120 grams sour cream or plain Greek yogurt
11 - 150 grams diced rhubarb

→ Glaze

12 - 60 grams powdered sugar
13 - 15–30 millilitres freshly squeezed lemon juice
14 - 15 millilitres rhubarb syrup or rhubarb compote, optional, for colour

# Steps:

01 - Preheat oven to 175°C. Grease and line a 23×13-centimetre loaf pan with parchment paper.
02 - In a large mixing bowl, cream together softened butter and granulated sugar until light and fluffy using a hand mixer or stand mixer.
03 - Beat in the eggs one at a time, mixing well after each addition. Add lemon juice and lemon zest; mix until combined.
04 - In a separate bowl, whisk together all-purpose flour, baking powder, baking soda, and salt.
05 - Gradually add dry ingredients to the wet mixture, stirring until just incorporated. Do not overmix.
06 - Fold in sour cream or Greek yogurt until batter is smooth. Gently fold in diced rhubarb to distribute evenly.
07 - Transfer batter to prepared loaf pan, spreading evenly. Bake for 50 to 60 minutes, or until a skewer inserted into the centre emerges clean.
08 - Allow loaf to cool in pan for 10 minutes. Remove and transfer to a wire rack to cool completely before glazing.
09 - In a small bowl, whisk together powdered sugar and lemon juice until smooth. Stir in rhubarb syrup or compote for colour, if desired.
10 - Drizzle glaze over fully cooled loaf. Slice and serve.

# Notes:

01 - Ensure the loaf is completely cool before adding glaze to prevent it from melting.
02 - You may substitute Greek yogurt for sour cream for a tangier result.
03 - Frozen rhubarb may be used but should be thawed and thoroughly drained before folding into the batter.
04 - For a decorative swirl, incorporate rhubarb syrup directly into the glaze before pouring.
05 - Store tightly wrapped at room temperature for 2 days, refrigerated for up to 5 days, or freeze for up to 2 months.

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