Ingredients
Scale
- For the Loaf:
- 1 3/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk (or milk + 1/2 tbsp lemon juice)
- 1 tablespoon lemon zest
- 1 1/2 cups diced fresh rhubarb (about 1/2-inch pieces)
- For the Lemon Glaze:
- 1 1/2 cups powdered sugar
- 3-4 tablespoons fresh lemon juice
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan, or line with parchment paper leaving an overhang on the sides for easy removal.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, using an electric mixer, cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract and lemon zest.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined; do not overmix. Gently fold in the diced rhubarb.
- Pour the batter into the prepared loaf pan and spread evenly. Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. If the top browns too quickly, tent loosely with foil.
- Remove the loaf from the oven and let it cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.
- While the loaf cools, prepare the lemon glaze. In a small bowl, whisk together the powdered sugar and 3 tablespoons of lemon juice until smooth. If the glaze is too thick, add more lemon juice, 1/2 teaspoon at a time, until it reaches a pourable consistency.
- Once the loaf is completely cool, drizzle the lemon glaze generously over the top, allowing it to drip down the sides. Let the glaze set for about 15-20 minutes before slicing and serving. Enjoy!
Notes
For best results, ensure your butter and eggs are at room temperature. If you don’t have buttermilk, you can make your own by adding 1/2 tablespoon of lemon juice to 1/2 cup of regular milk and letting it sit for 5 minutes before using. This loaf stores well at room temperature in an airtight container for up to 3 days, or in the refrigerator for up to 5 days. For extra zest, sprinkle a little extra lemon zest over the glaze just after drizzling.
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Category: Baked Good
- Method: Baking
- Cuisine: Homestyle
Nutrition
- Serving Size: 1 slice (approx. 1/8 of loaf)
- Calories: 380
- Sugar: 45g
- Sodium: 280mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg