duweywings
For the loaf: – 1 ½ cups all-purpose flour – 1 tsp baking powder – ½ tsp salt – ½ cup unsalted butter, softened – 1 cup granulated sugar – 2 large eggs – 1 tbsp lemon zest – ¼ cup lemon juice – ½ cup sour cream or yogurt – 1 cup chopped rhubarb For the glaze: – ½ cup powdered sugar – 1–2 tbsp lemon juice
Preheat oven to 350°F (175°C). Grease a 9x5 inch loaf pan or line with parchment. Make sure all ingredients are measured and ready to go.
In a bowl, whisk flour, baking powder, and salt. This dry mix will help create structure and balance the tart lemon and rhubarb flavors.
In a separate bowl, cream butter and sugar until fluffy. Add eggs one at a time, beating well. Then mix in lemon zest and juice until smooth.
Add sour cream and stir to combine. Gradually mix in the dry ingredients. Stir just until combined—do not overmix or the loaf may get dense.
Gently fold in chopped rhubarb. The tart fruit will bake into the loaf, adding a juicy bite to every slice and balancing the lemon sweetness.
Pour batter into the loaf pan and smooth the top. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
Let cool, then whisk glaze ingredients and drizzle over loaf. The glaze adds brightness and enhances the lemon flavor beautifully. Slice and enjoy!
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