Description
This Rhubarb Lemon Loaf Cake is a delightful twist on a classic recipe, featuring a perfect balance of tart rhubarb and zesty lemon. Topped with a sweet glaze, it brings a burst of flavor in every slice.
Ingredients
Scale
- For the Cake:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened (1 stick)
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- ½ cup plain yogurt (or sour cream)
- 1 cup rhubarb, chopped into small pieces (fresh or frozen)
- 1 tablespoon all-purpose flour (for tossing rhubarb)
- For the Glaze:
- 1 cup powdered sugar
- 2–3 tablespoons fresh lemon juice
- 1 teaspoon lemon zest (for garnish, optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or line it with parchment paper for easy removal.
- In a medium bowl, whisk together 1 ½ cups of all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, and ¼ teaspoon salt. Set this dry mixture aside; it’s crucial for the right texture.
- In a large mixing bowl, cream together ½ cup of softened unsalted butter and 1 cup of granulated sugar using an electric mixer on medium speed for about 2-3 minutes, until the mixture is light and fluffy. This aeration is key to a fluffy loaf.
- Add 2 large eggs, one at a time, mixing well after each addition. Then add 1 teaspoon of vanilla extract and the zest of 1 lemon. Mix until fully incorporated; you should be able to smell that wonderful citrus aroma.
- Now, alternate adding the dry ingredients and ½ cup of yogurt into the butter mixture, starting and ending with the flour mixture. Mix just until combined; avoid overmixing to keep the cake light.
- In a small bowl, toss 1 cup of chopped rhubarb with 1 tablespoon of flour. This prevents the rhubarb from sinking to the bottom of the cake. Gently fold the floured rhubarb into the batter until evenly distributed.
- Pour the batter into your prepared loaf pan, smoothing the top with a spatula. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Look for a golden brown top and a slight dome shape.
- Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, carefully transfer it to a wire rack to cool completely. This helps maintain the cake's texture and prevents sogginess.
- While the cake cools, prepare the glaze by whisking together 1 cup of powdered sugar and 2-3 tablespoons of fresh lemon juice until smooth. Adjust the consistency by adding more lemon juice for a thinner glaze or more powdered sugar for a thicker one.
- Once the loaf is completely cooled, drizzle the glaze over the top. Optionally, sprinkle with 1 teaspoon of lemon zest for an added burst of flavor and visual appeal. Allow the glaze to set before slicing and serving.
- Prep Time: 15 min
- Cook Time: 50-60 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 50 mg
Keywords: Be careful not to overmix the batter once you add the flour. Using a kitchen scale to measure your ingredients, especially flour, can make a significant difference in the cake’s texture.