Description
A delightful loaf combining sweet and tart flavors, perfect for brunch or afternoon tea.
Ingredients
Scale
- 1/2 cup butter, softened
- 1 cup sugar
- 2 eggs
- 1/4 cup lemon juice
- Zest of 1 lemon
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup sour cream or yogurt
- 1 cup diced rhubarb
- 1/2 cup powdered sugar for glaze
- 1–2 tbsp lemon juice for glaze
- Optional: 1 tbsp rhubarb syrup or compote for glaze
Instructions
- Preheat your oven to 175°C (350°F) and grease a loaf pan.
- Cream together the softened butter and sugar until light and fluffy. Add in the eggs, lemon juice, and lemon zest, mixing well.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Slowly add this dry mixture to the wet ingredients, mixing until just combined.
- Add the sour cream (or yogurt) and stir until the batter is smooth.
- Gently fold in the diced rhubarb.
- Pour the batter into your prepared loaf pan and bake for 50-60 minutes.
- Allow the loaf to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- For the glaze, mix the powdered sugar and lemon juice, adding rhubarb syrup or compote if desired. Drizzle over your cooled loaf.
Notes
Serve with whipped cream or vanilla ice cream and enjoy with herbal tea.
Nutrition
- Serving Size: 1 slice
- Calories: 160
- Sugar: 12g
- Sodium: 200mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: lemon, rhubarb, dessert, loaf, baking, brunch