Ingredients
For the Loaf:
- 1 ½ cups all purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- ¼ cup fresh lemon juice
- 1 tbsp lemon zest
- ½ cup sour cream or Greek yogurt
- 1 tsp vanilla extract
- 1 cup chopped fresh rhubarb
For the Glaze:
- ¾ cup powdered sugar
- 1–2 tbsp fresh lemon juice
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×5 inch loaf pan or line it with parchment paper.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, cream the butter and sugar until light and fluffy.
- Beat in eggs one at a time, then add lemon juice, lemon zest, vanilla extract, and sour cream or Greek yogurt. Mix until smooth.
- Gradually mix the dry ingredients into the wet until just combined—don’t overmix!
- Gently fold in the chopped rhubarb.
- Pour batter into the prepared pan and smooth the top.
- Bake for 50–60 minutes or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- For the glaze, mix powdered sugar with lemon juice until smooth and pourable. Drizzle over the cooled loaf and let set.
Notes
- Toss rhubarb with a little flour before folding it in to prevent sinking.
- Don’t glaze while the loaf is warm or it’ll melt right off!
- Use Meyer lemons for a slightly sweeter flavor.
Nutrition
- Calories: 270
- Sugar: 24g
- Sodium: 160mg
- Fat: 11g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 4g