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Lemon Rhubarb Loaf with Glaze

Lemon Rhubarb Loaf with Glaze
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The Lemon Rhubarb Loaf with Glaze is a moist and tender dessert loaf perfectly balancing bright citrus zing and rhubarb’s unique tartness. Topped with a sweet, shiny lemon glaze, it’s an easy yet sophisticated treat suitable for any occasion, from casual teas to elegant celebrations.

Ingredients

Scale

Main Ingredients

  • 1 ½ cups fresh rhubarb, chopped into half-inch pieces
  • 2 medium lemons, zest and juice
  • 2 cups all-purpose flour (or gluten-free blend for gluten-free option)
  • 1 cup granulated sugar
  • ½ cup (1 stick) unsalted butter, softened
  • 2 large eggs, room temperature
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • ½ cup milk or buttermilk, room temperature
  • 1 tsp vanilla extract

For the Glaze

  • 1 cup powdered sugar
  • 2–3 tbsp fresh lemon juice (adjust for desired consistency)

Instructions

  1. Prepare the Rhubarb: Wash and chop the fresh rhubarb into small half-inch pieces to ensure even distribution and soften nicely while baking.
  2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour (or gluten-free blend), baking powder, baking soda, and salt until well combined.
  3. Cream Butter and Sugar: Using an electric mixer, beat the softened butter and granulated sugar until light, fluffy, and pale in color, building a light texture for the loaf.
  4. Add Eggs and Lemon: Incorporate the eggs one at a time into the butter mixture. Then add the freshly grated lemon zest and juice to infuse brightness and tang throughout the batter.
  5. Combine Dry and Wet Ingredients: Alternately add the dry ingredient mixture and the milk or buttermilk to the wet ingredients, beginning and ending with the dry. Mix gently until just combined to maintain moisture and consistency.
  6. Fold in Rhubarb: Gently fold the chopped rhubarb into the batter, taking care not to overmix to keep the loaf tender.
  7. Bake: Pour the batter into a greased loaf pan. Bake at 350°F (175°C) for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
  8. Prepare the Glaze: While the loaf cools, whisk together the powdered sugar and fresh lemon juice until smooth and pourable to create the glaze.
  9. Glaze the Loaf: When the loaf is slightly cooled but still warm, spoon the glaze evenly over the top, allowing it to seep into cracks and set to a glossy finish.

Notes

  • Use room temperature ingredients (butter, eggs, milk) for smoother batter and better rise.
  • Do not overmix to avoid developing gluten which can make the loaf dense.
  • Chop rhubarb small to prevent large tart pockets and ensure even texture.
  • Use fresh lemon zest and juice for brighter flavor rather than bottled juice.
  • Apply glaze while the loaf is warm for the best adhesion and a thin, shiny coating.

Nutrition

Keywords: lemon loaf, rhubarb dessert, citrus cake, glazed loaf, tart sweet dessert, gluten-free dessert option

Find it online: https://jamescookes.com/lemon-rhubarb-loaf-with-glaze/