Lemon Rhubarb Loaf with Glaze

Some desserts feel bright and refreshing, others feel cozy and comforting—but every now and then, you come across a recipe that manages to do both at once. Lemon Rhubarb Loaf with Glaze is exactly that kind of dessert. It’s light yet satisfying, tangy yet sweet, and simple enough for everyday baking while still feeling special enough to serve to guests.

This loaf captures the magic of seasonal baking. The lemon brings freshness and vibrancy, while rhubarb adds a gentle tartness that keeps the sweetness perfectly balanced. Together, they create a flavor combination that feels timeless—familiar, but never boring. Wrapped in a tender, buttery crumb and finished with a glossy lemon glaze, this loaf is the kind of treat that disappears slice by slice before you even realize it’s gone.

Unlike layer cakes or elaborate pastries, a loaf cake like this one feels approachable. There’s no frosting to fuss over, no complicated assembly, and no special equipment required. Everything comes together in one bowl, bakes in a single pan, and cools into a beautifully sliceable cake that looks just as good on a brunch table as it does next to a cup of afternoon tea.

What makes Lemon Rhubarb Loaf with Glaze truly special is how it balances contrast. The loaf itself is soft and moist, dotted with tender pieces of rhubarb that melt slightly into the batter as they bake. The glaze, poured over the top while the loaf is still slightly warm, seeps into the surface just enough to add brightness and moisture without overpowering the cake.

This is the kind of recipe you make when:

• You want a dessert that feels fresh but comforting
• You have rhubarb to use up and want something easy
• You’re baking for brunch, gifting, or casual entertaining
• You crave something sweet without going over the top

Once you bake it, it quickly becomes one of those recipes you return to year after year—especially when rhubarb is in season and lemons are calling your name.

---

Core Ingredients for Making the Recipe

To prepare this Lemon Rhubarb Loaf with Glaze, you don’t need anything complicated or hard to find. The ingredient list is refreshingly simple, relying on pantry staples and fresh produce to create something truly special.

For the Lemon Rhubarb Loaf

2 cups all-purpose flour
Provides structure while keeping the crumb soft and tender.

1 cup granulated sugar
Sweetens the loaf and balances the natural tartness of the rhubarb and lemon.

½ cup unsalted butter, softened
Adds richness and moisture, giving the loaf its buttery texture.

2 large eggs, room temperature
Bind the ingredients together and help create a smooth, cohesive batter.

½ cup plain yogurt or sour cream
Keeps the loaf moist and tender while adding subtle richness.

¼ cup fresh lemon juice
Brings bright citrus flavor that wakes up the entire cake.

1 tablespoon lemon zest
Adds intense lemon aroma and depth without extra liquid.

1½ teaspoons baking powder
Helps the loaf rise evenly for a soft, light crumb.

½ teaspoon salt
Balances sweetness and enhances all the flavors.

1½ cups rhubarb, diced
The star ingredient—tart, juicy, and beautifully balanced once baked.

---

For the Lemon Glaze

1 cup powdered sugar
Creates a smooth, glossy glaze.

2–3 tablespoons fresh lemon juice
Thins the glaze and adds a punch of citrus flavor.

---

Each ingredient plays a clear role, and together they create a loaf that’s moist without being heavy, sweet without being cloying, and bright without being sharp.

---

Why Lemon and Rhubarb Work So Well Together

Lemon and rhubarb are a natural pairing, and there’s a reason they show up together in so many classic bakes. Rhubarb is famously tart—almost shockingly so when tasted raw. Lemon, while also acidic, brings brightness and fragrance rather than sharp sourness. When combined, they enhance each other instead of competing.

In this loaf:

• The rhubarb softens as it bakes, releasing gentle tangy juices
• The lemon zest perfumes the batter from the inside out
• The lemon glaze ties everything together with sweetness and shine

The result is a dessert that tastes fresh and clean, even though it’s rich and buttery at its core. It’s especially appealing in spring and early summer, but it’s just as comforting on a cool afternoon any time of year.

---

Step-by-Step

Guide to Making the Recipe

(PART 1 – Preparation & Mixing)

Step 1: Prepare the Pan and Oven

Preheat your oven to 350°F (175°C).

Lightly grease a standard 9×5-inch loaf pan and line it with parchment paper, leaving a bit of overhang on the long sides. This makes removing the loaf after baking effortless and keeps the edges clean.

---

Step 2: Prepare the Rhubarb

Wash the rhubarb stalks thoroughly and trim off the ends.

Dice the rhubarb into small, even pieces—about ½-inch in size. Smaller pieces distribute more evenly through the batter and prevent sinking.

If your rhubarb is especially thick or fibrous, slicing it finely helps it soften beautifully during baking.

Set aside.

---

Step 3: Mix the Dry Ingredients

In a medium bowl, whisk together:

• Flour
• Baking powder
• Salt

Whisking ensures the leavening is evenly distributed, which helps the loaf rise uniformly and prevents dense spots.

---

Step 4: Cream the Butter and Sugar

In a large bowl, beat the softened butter and granulated sugar together until light and fluffy. This step is essential—it incorporates air into the batter, which contributes to a lighter texture.

Take your time here. Proper creaming makes a noticeable difference in the final loaf.

---

Step 5: Add Eggs, Yogurt, and Lemon

Beat in the eggs one at a time, mixing well after each addition.

Add:

• Yogurt or sour cream
• Lemon juice
• Lemon zest

Mix until smooth and fully combined. At this stage, the batter will smell intensely fresh and citrusy—that’s exactly what you want.

---

Step 6: Combine Wet and Dry Ingredients

Gradually add the dry ingredients to the wet mixture, mixing gently until just combined. Avoid overmixing, which can make the loaf dense.

Fold in the diced rhubarb with a spatula, ensuring it’s evenly distributed throughout the batter.

Print