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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.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
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.