Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Homemade lemon rhubarb loaf topped with simple lemon glaze on a cooling rack

Moist Lemon Rhubarb Loaf

Bright, zesty, and bursting with seasonal flavor — this Moist Lemon Rhubarb Loaf is everything you love in a spring or summer bake. Tart rhubarb pairs beautifully with fresh lemon, all wrapped in a tender, buttery loaf that stays moist for days. Drizzled with a simple lemon glaze, it’s a treat that feels fancy but is surprisingly easy to whip up.

  • Total Time: 1 hour 45 minutes
  • Yield: 1 loaf (8 to 10 slices) 1x

Ingredients

Scale
  • 1 ½ cups all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • ½ cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 2 tbsp lemon zest (from about 2 lemons)
  • ⅓ cup fresh lemon juice
  • ½ cup buttermilk
  • 1 ½ cups chopped fresh rhubarb
  • ½ cup powdered sugar
  • 1–2 tbsp lemon juice (for glaze)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, beat the butter and sugar until light and fluffy (2–3 minutes).
  4. Beat in eggs one at a time. Stir in vanilla, lemon zest, and lemon juice. Mix until fully combined.
  5. Add dry ingredients to wet in two batches, alternating with buttermilk. Stir gently until just combined.
  6. Fold in chopped rhubarb evenly.
  7. Pour batter into the prepared pan and smooth the top.
  8. Bake for 50–60 minutes, or until a toothpick inserted comes out clean.
  9. Cool in pan for 10 minutes, then transfer to wire rack to cool completely.
  10. Once cool, whisk together powdered sugar and lemon juice and drizzle over the loaf.

Notes

This loaf is perfect for brunch, gifting, or a sweet afternoon snack. You can use frozen rhubarb (thawed and drained), add nuts for crunch, or mix in berries for a twist. For gluten-free, use a 1:1 flour blend. Store at room temp for 3 days or refrigerate for up to a week. Freezes well too!

  • Author: Clara
  • Prep Time: 15 minutes
  • Cook Time: 60 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 slice
  • Calories: 290
  • Sugar: 24g
  • Sodium: 170mg
  • Fat: 12g
  • Saturated Fat: 7g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 41g
  • Fiber: 1g
  • Protein: 4g
  • Cholesterol: 55mg

Keywords: lemon rhubarb loaf, spring dessert, moist loaf cake, lemon glaze, easy baking