Lemon Rhubarb Loaf Cake

Why make this recipe

Lemon Rhubarb Loaf Cake is a delightful treat that combines the tartness of rhubarb with the bright flavor of lemon. This cake is perfect for afternoon tea or as a sweet start to your day. The moist texture and zesty taste make it a favorite for gatherings or simply to enjoy at home. It’s an easy recipe that brings a burst of flavor to the table, making it a wonderful choice for both novice and experienced bakers.

How to make Lemon Rhubarb Loaf Cake

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 tablespoon lemon zest
• 1/2 cup buttermilk
• 1 cup rhubarb, chopped
• 1 tablespoon lemon juice

Directions:

1. Preheat your oven to 350°F (175°C) and grease a loaf pan.
2. In a bowl, whisk together flour, baking powder, baking soda, and salt.
3. In another bowl, cream the butter and sugar until light and fluffy. Add the eggs, vanilla extract, and lemon zest, mixing until combined.
4. Gradually add the dry ingredients, alternating with buttermilk, and mix until just combined.
5. Fold in the chopped rhubarb and lemon juice.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
8. Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

How to serve Lemon Rhubarb Loaf Cake

Lemon Rhubarb Loaf Cake is best served slightly warm or at room temperature. You can enjoy it plain or add a dusting of powdered sugar for a touch of sweetness. It also pairs well with a dollop of whipped cream or a scoop of vanilla ice cream. This cake can be enjoyed any time of day, whether as a snack, dessert, or part of a brunch spread.

How to store Lemon Rhubarb Loaf Cake

To store your Lemon Rhubarb Loaf Cake, keep it wrapped in plastic wrap or in an airtight container at room temperature for up to three days. If you want to keep it longer, you can refrigerate it for up to a week or freeze it for up to three months. Just make sure to wrap it well to prevent freezer burn.

Tips to make Lemon Rhubarb Loaf Cake

• Make sure your butter is softened to room temperature for easier mixing.
• Don’t overmix the batter; mix just until combined for a light texture.
• If rhubarb is not available, you can substitute it with tart apples or cranberries for a different twist.
• For extra flavor, consider adding some walnuts or pecans to the batter.

Variation

You can experiment with this recipe by adding spices like cinnamon or nutmeg for a warm flavor. Another variation is to replace part of the all-purpose flour with whole wheat flour for a different texture and nutrition boost.

FAQs

1. Can I use frozen rhubarb in this recipe?
Yes, you can use frozen rhubarb. Just make sure to thaw and drain any excess moisture before adding it to the batter.

2. What can I do if my loaf cake sinks in the middle?
If your loaf cake sinks, it may be due to undercooking or overmixing. Make sure to bake it until a toothpick comes out clean, and mix gently to avoid incorporating too much air.

3. Can I use a different type of milk instead of buttermilk?
Yes, you can use regular milk mixed with a tablespoon of vinegar or lemon juice to create a buttermilk substitute. Just let it sit for a few minutes before using.

Lemon Rhubarb Loaf Cake

A delightful treat combining the tartness of rhubarb with the bright flavor of lemon, perfect for afternoon tea or as a sweet start to your day.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 10 servings

Course: Dessert, Snack

Cuisine: American

Calories: 230

Ingredients Method Notes

Ingredients

  

Dry Ingredients

• 1.5 cups all-purpose flour
• 1 teaspoon baking powder
• 0.5 teaspoon baking soda
• 0.25 teaspoon salt

Wet Ingredients

• 0.5 cups unsalted butter, softened Make sure it's at room temperature.
• 1 cups granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 tablespoon lemon zest
• 0.5 cups buttermilk Can substitute with milk mixed with vinegar.
• 1 cup rhubarb, chopped Frozen rhubarb can be used.
• 1 tablespoon lemon juice

Method

 

Preparation

1. Preheat your oven to 350°F (175°C) and grease a loaf pan.
2. In a bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In another bowl, cream the softened butter and sugar until light and fluffy.
4. Add the eggs, vanilla extract, and lemon zest to the butter mixture, mixing until combined.
5. Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, and mix until just combined.
6. Fold in the chopped rhubarb and lemon juice.
7. Pour the batter into the prepared loaf pan and smooth the top.

Baking

1. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
2. Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

Serve slightly warm or at room temperature. Enjoy it plain or with powdered sugar, whipped cream, or vanilla ice cream. Store wrapped at room temperature for up to three days, refrigerated for up to a week, or frozen for up to three months.