Irresistible Lemon Rhubarb Loaf Cake
A moist and flavorful loaf cake that combines the tartness of rhubarb with the zestiness of lemon, perfect for any occasion.
Ingrédients
Dry Ingredients
- 1 cup all-purpose flour Can substitute with gluten-free flour.
- 1 cup sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened At room temperature for better creaming.
- 2 large eggs Can swap for flax eggs for vegan option.
- 1/2 cup milk Can use plant-based milk for dairy-free version.
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
Filling
- 1 cup rhubarb, chopped Fresh rhubarb for the best flavor.
Instructions
Preparation
- Gather and measure all your ingredients. Preheat your oven to 350°F (175°C) and grease a loaf pan.
Cake Preparation
- In a mixing bowl, cream together the softened butter and sugar until light and fluffy, about 3-4 minutes.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the milk, lemon juice, and lemon zest until just combined.
- In another bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry mixture to the wet mixture and mix gently until no dry flour remains.
- Fold in the chopped rhubarb, ensuring it's evenly distributed.
Baking
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for 50-60 minutes or until golden brown and a toothpick comes out clean.
- Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
For better flavor, consider adding almond extract. Garnish with powdered sugar for presentation.