Lemon Rhubarb Loaf Cake – Soft, Citrusy, and Glazed to Perfection

Some days, all I crave is a soft, citrusy loaf with just the right touch of sweetness and a hint of spring.

This lemon rhubarb loaf cake is my go-to when I want something light, fresh, and full of flavor.

The tart rhubarb pops in every bite, balanced beautifully by the bright lemon glaze.

It’s perfect for brunch, afternoon tea, or those moments when you just need a little homemade sunshine.

Why I Love This Recipe

Bright lemon flavor – Fresh lemon juice and zest bring a zesty kick.

Tender, moist crumb – Thanks to the addition of sour cream or yogurt.

Juicy rhubarb bits – Tangy surprises tucked inside every slice.

Simple pantry ingredients – No special tools or tricks required.

That glaze! – Light, citrusy, and optionally blushed pink with rhubarb syrup.

What You’ll Need (Ingredient Highlights)

Butter + sugar – Creamed for a fluffy, sweet base.

Eggs – Help bind and add richness.

Fresh lemon – Juice and zest add brightness to the loaf and glaze.

All-purpose flour – The structural base.

Baking powder + soda – Ensures the loaf rises and stays light.

Sour cream or yogurt – Adds moisture and tenderness.

Rhubarb – Diced fresh for tangy bursts.

Powdered sugar – For a smooth, glossy glaze.

Pro Tips Before You Start

Use room-temperature butter – It creams better with sugar for a fluffy texture.

Don’t overmix – Once flour is added, mix gently to keep the loaf tender.

Dice rhubarb small – Even distribution ensures a balanced bite.

Cool before glazing – Warm cake will melt the glaze too quickly.

Optional rhubarb syrup – Adds color and subtle fruitiness to the glaze.

How to Make Lemon Rhubarb Loaf Cake

Step 1: Prepare the Pan and Oven

Preheat the oven to 350°F (175°C).

Grease and line a 9×5-inch loaf pan with parchment paper.

Step 2: Cream Butter and Sugar

In a large mixing bowl, beat softened butter with sugar until light and fluffy.

Step 3: Add Wet Ingredients

Beat in the eggs, one at a time.

Stir in fresh lemon juice and zest until incorporated.

Step 4: Mix Dry Ingredients

In a separate bowl, whisk together flour, baking powder, baking soda, and salt.

Step 5: Combine and Fold

Gradually add the dry ingredients into the wet mixture.

Stir until just combined, then mix in sour cream or yogurt until smooth.

Step 6: Add Rhubarb

Gently fold in the diced rhubarb using a spatula to avoid breaking the pieces.

Step 7: Bake

Transfer the batter to the prepared pan, smoothing the top.

Bake for 50–60 minutes, or until a toothpick comes out clean.

Step 8: Cool the Loaf

Allow the loaf to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Step 9: Make and Apply Glaze

Whisk powdered sugar with lemon juice until smooth.

Add a touch of rhubarb syrup for a pink hue if desired. Drizzle over the cooled loaf.

What to Serve It With

A cup of hot tea or espresso

Lightly sweetened whipped cream

Fresh berries on the side

Greek yogurt for a balanced brunch

Lemon curd for an extra zingy spread

Variations / Substitutions

Use orange – Swap lemon for orange juice and zest.

Try strawberries – Combine with or replace rhubarb for sweetness.

Make it nutty – Add chopped almonds to the batter or glaze.

Gluten-free version – Use a 1:1 gluten-free flour blend.

Add poppy seeds – For a lemon-poppy twist.

Storage & Leftovers

Room Temp – Store in an airtight container for up to 3 days.

Fridge – Keeps well for 4–5 days; bring to room temp before serving.

Freeze – Wrap slices individually and freeze for up to 2 months.

Reheat – Warm gently in a toaster oven or microwave.

Glaze after thawing – If freezing, glaze after defrosting for best texture.

FAQs

Can I use frozen rhubarb?
Yes, but thaw and drain well before adding to the batter.

Is sour cream better than yogurt?
Both work well! Sour cream gives a richer flavor, while yogurt adds a slight tang.

Can I skip the glaze?
Absolutely. The loaf is still moist and flavorful on its own.

Why is my loaf sinking in the middle?
Overmixing, underbaking, or too much moisture can cause sinking—follow timing and mix gently.

Can I make this in a muffin tin?
Yes! Bake for about 18–22 minutes and check with a toothpick.

Can I double the recipe?
Definitely. Use two loaf pans and rotate them halfway through baking.

Do I need to peel the rhubarb?
No need—just trim the ends and dice it small.

Final Thoughts

This lemon rhubarb loaf cake is the perfect spring bake—bright, tangy, soft, and incredibly easy to love.

The lemon glaze adds just the right touch, and every slice is dotted with juicy bits of rhubarb.

It’s the kind of recipe you’ll return to every season, whether for brunch, gifts, or a quiet afternoon tea.