Scrumptious Lemon Rhubarb Loaf (Print Version)

Moist loaf bursting with lemon zest and rhubarb, finished with a smooth, tangy glaze.

# Ingredients:

Wet Ingredients

01 - 1/2 cup unsalted butter, softened
02 - 1 cup granulated sugar
03 - 2 large eggs
04 - 1/4 cup fresh lemon juice
05 - Zest of 1 lemon
06 - 1/2 cup sour cream

Dry Ingredients

07 - 1 1/2 cups all-purpose flour
08 - 1/2 teaspoon baking powder
09 - 1/2 teaspoon baking soda
10 - 1/4 teaspoon salt

Add-ins

11 - 1 cup diced rhubarb

Glaze

12 - 1/2 cup powdered sugar
13 - 1 to 2 tablespoons fresh lemon juice
14 - Optional: 1 tablespoon rhubarb syrup or compote

# Instructions:

01 - Preheat the oven to 350°F (175°C) and grease a 9x5-inch loaf pan.
02 - In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy.
03 - Add the eggs, lemon juice, and lemon zest to the creamed mixture, and mix until fully combined and smooth.
04 - In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
05 - Gradually add the dry ingredients to the wet mixture, stirring gently until just incorporated.
06 - Fold the sour cream into the batter until evenly distributed, taking care not to overmix.
07 - Carefully fold the diced rhubarb into the batter to ensure even distribution.
08 - Pour the batter into the prepared loaf pan and bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean.
09 - Allow the loaf to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
10 - Whisk together the powdered sugar and lemon juice until smooth. Drizzle the glaze evenly over the cooled loaf.
11 - Swirl in rhubarb syrup or compote into the glaze for added color and flavor, if desired.

# Notes:

01 - For best results, use fresh rhubarb and ensure the butter is softened to room temperature.

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