Description
A cozy loaf cake featuring tart rhubarb and bright lemon flavors, finished with a glossy glaze.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp fine salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs, at room temperature
- 1 tsp vanilla extract
- 1/4 cup plain yogurt or buttermilk
- 1/4 cup milk
- Zest of 2 lemons
- 1/3 cup fresh lemon juice (about 2 lemons)
- 1 1/2 cups rhubarb, chopped into 1/2-inch pieces
- 1 tbsp cornstarch (tossed with rhubarb)
- For the glaze: 1 cup powdered sugar and 2-3 tbsp lemon juice
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment for easy removal.
- Toss chopped rhubarb with cornstarch in a small bowl so the pieces won’t sink and will release less liquid.
- Whisk together flour, baking powder, baking soda, and salt in a medium bowl.
- Beat the butter and sugar until pale and fluffy (about 2–3 minutes). Add eggs one at a time, mixing well after each. Stir in vanilla and lemon zest.
- Mix in half the dry ingredients, then the yogurt and milk, then the remaining dry ingredients. Stir just until combined.
- Fold the rhubarb into the batter so it’s evenly distributed.
- Pour batter into the prepared loaf pan. Bake for 50–60 minutes, or until a toothpick comes out with a few moist crumbs. Tent with foil if the top browns too quickly.
- While the loaf cools in the pan for 10 minutes, mix lemon juice with 2 tbsp sugar and prick the top with a skewer. Spoon the lemon soak over the loaf so it absorbs into the crumb.
- When cool, whisk powdered sugar and remaining lemon juice until pourable and drizzle over the loaf.
Notes
Use fresh, firm rhubarb for best results. Room-temperature ingredients improve texture.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American