Description
Indulge in the zesty goodness of this Lemon Rhubarb Loaf, a delightful treat that perfectly marries sweet and tart flavors. This moist loaf is ideal for breakfast, an afternoon snack, or as a charming addition to your brunch gatherings. Featuring fresh rhubarb and vibrant lemon, each slice bursts with refreshing flavor and a tender crumb.
Ingredients
Scale
- 1.5 cup all-purpose flour
- 1 tsp baking powder
- 0.5 tsp baking soda
- 0.25 tsp salt
- 0.5 cup unsalted butter
- 1 cup granulated sugar
- 2 large eggs
- 0.25 cup fresh lemon juice
- 1 tbsp lemon zest
- 0.5 cup sour cream or Greek yogurt
- 1 cup chopped fresh rhubarb
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt; set aside.
- In a large bowl, cream the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then add lemon juice, lemon zest, sour cream (or yogurt), and vanilla extract until well combined.
- Gradually stir the dry ingredients into the wet mixture until just combined.
- Gently fold in chopped rhubarb along with any optional add-ins.
- Pour the batter into the prepared loaf pan and smooth out the top. Bake for 50–60 minutes or until a toothpick inserted into the center comes out clean.
- Allow the loaf to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 16g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg