Ingredients
Method
Preparation
- Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan and set it aside.
- In a mixing bowl, cream the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Stir in the lemon juice and lemon zest until evenly combined.
- In a separate bowl, whisk the flour, baking powder, and baking soda together.
- Gradually fold the dry ingredients into the wet mixture until just combined.
- Gently fold in the chopped rhubarb.
- Pour the batter into the prepared pan and smooth the top with a spatula.
Baking
- Bake for 50 to 60 minutes, until a toothpick comes out clean.
- Let the loaf cool in the pan for about 10 minutes, then turn it onto a wire rack to cool completely.
Glazing
- For the glaze, whisk the powdered sugar with 2 to 3 tablespoons of lemon juice until smooth.
- Drizzle over the cooled loaf and let it set before slicing.
Nutrition
Notes
Store the glazed loaf at room temperature for up to 2 days or refrigerate for up to 5 days. For longer storage, freeze unglazed loaf for up to 3 months. Thaw overnight and add glaze before serving.