Lemon Rhubarb Loaf Cake
A delightful balance of bright lemon and tart rhubarb flavors, this moist loaf cake is perfect for breakfast, snacks, or dessert.
Ingredients
Cake Ingredients
- 1 cup all-purpose flour Can be substituted with gluten-free flour.
- 1 cup sugar Can be replaced with a cup-for-cup sugar substitute.
- ½ cup unsalted butter, softened Use dairy-free margarine for a dairy-free version.
- 2 large eggs For a vegan version, substitute with flax or chia seeds.
- ½ cup milk Substitute with almond or oat milk for a dairy-free option.
- 1 cup rhubarb, chopped Chopped apples or pears can be used instead if out of season.
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Instructions
Preparation
- Gather all your ingredients on the countertop. Ensure the butter is softened to room temperature.
- Preheat your oven to 350°F (175°C).
- Grease your loaf pan generously with butter or non-stick spray.
Mixing
- In a mixing bowl, cream together the softened butter and sugar until light and fluffy (about 3-5 minutes).
- Add the eggs one at a time, ensuring each is fully incorporated.
- Stir in the milk, lemon juice, and lemon zest until just combined.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
- Fold in the chopped rhubarb carefully.
Baking
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Cooling
- Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Notes
For better results, avoid overmixing the batter and ensure ingredients are at room temperature.