Zesty Lemon Rhubarb Loaf Drizzled with Sweet Citrus Glaze
Ingredients: 1 1/2 cup all purpose flour 1 tsp baking powder 1/2 tsp baking soda 1/4 tsp salt 1/2 cup unsalted butter, softened 3/4 cup sugar 2 large eggs 1 tsp vanilla zest of 1 lemon 1/4 cup lemon juice (freshly squeezed) 1/2 cup sour cream or plain yogurt 1 cup chopped fresh rhubarb
For the Glaze: 1/2 cup powdered sugar 1 1/2 tbsp lemon juice
Preheat oven to 350 degrees. Grease and line a loaf pan with parchment paper. In a medium bowl, whisk together baking powder, baking soda and salt. In a large bowl cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla, lemon zest, and lemon juice. Add the sour cream and mix until combined. Gradually add the dry ingredients, mixing until just combined. Fold in chopped rhubarb. Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-55 minutes, or until a toothpick inserted into the centre comes out clean. Allow the loaf to cool in the pan for 10 minutes, then transfer to a wire rack for cooling completely.
Whisk together powdered sugar and lemon juice to make the glaze, then drizzle over cooling load before serving.
It's still Rhubarb season!!!
Zesty Lemon Rhubarb Loaf Drizzled with Sweet Citrus Glaze
Ingredients:
1 1/2 cup all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup unsalted butter, softened
3/4 cup sugar
2 large eggs
1 tsp vanilla
zest of 1 lemon
1/4 cup lemon juice (freshly squeezed)
1/2 cup sour cream or plain yogurt
1 cup chopped fresh rhubarb
For the Glaze:
1/2 cup powdered sugar
1 1/2 tbsp lemon juice
Preheat oven to 350 degrees. Grease and line a loaf pan with parchment paper.
In a medium bowl, whisk together baking powder, baking soda and salt.
In a large bowl cream together the butter and sugar until light and fluffy.
Beat in the eggs one at a time, then stir in the vanilla, lemon zest, and lemon juice.
Add the sour cream and mix until combined.
Gradually add the dry ingredients, mixing until just combined.
Fold in chopped rhubarb.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 50-55 minutes, or until a toothpick inserted into the centre comes out clean.
Allow the loaf to cool in the pan for 10 minutes, then transfer to a wire rack for cooling completely.
Whisk together powdered sugar and lemon juice to make the glaze, then drizzle over cooling load before serving.