Lemon Rhubarb Loaf Cake
This lemon rhubarb loaf cake combines the brightness of lemon with the sweet-tart burst of rhubarb. The rich, tender crumb comes from butter and sour cream, while the glaze adds a zingy finish.
Ingredients
For the loaf:
- ½ cup butter softened
- 1 cup sugar
- 2 large eggs
- ¼ cup lemon juice freshly squeezed
- Zest of 1 lemon
- 1½ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup sour cream or yogurt
- 1 cup diced rhubarb
For the glaze:
- ½ cup powdered sugar
- 1 –2 tablespoons lemon juice
- Optional: 1 tablespoon rhubarb syrup or compote for color
Instructions
- Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan.
- In a large bowl, cream together butter and sugar until fluffy.
- Beat in eggs one at a time, then stir in lemon juice and zest.
- In another bowl, whisk flour, baking powder, baking soda, and salt.
- Gradually add dry ingredients to wet, mixing just until combined.
- Stir in sour cream or yogurt until batter is smooth.
- See full steps with tips & photos → https://wimpysdiner.net/lemon-rhubarb-loaf-cake/
Notes
- If using frozen rhubarb, thaw and pat dry before adding to the batter.
- Lemon zest is key—don’t skip it!
- You can swap sour cream with plain Greek yogurt.
- For a pink glaze, use a spoonful of rhubarb syrup or jam.