Description
This Lemon Rhubarb Sunshine Loaf is a bright and zesty springtime treat, combining tangy rhubarb and fresh lemon zest in a moist, tender cake. Perfect for breakfast, brunch, or a light dessert, this loaf is easy to make and brims with refreshing flavors that brighten up any day.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar (plus extra for topping)
- 1 tablespoon baking powder
- 0.5 teaspoon salt
Wet Ingredients
- 2 large eggs
- 0.5 cups extra virgin olive oil (or melted butter)
- 1 tablespoon fresh lemon zest
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice (optional)
Produce
- 1 cup fresh rhubarb, diced
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C) and grease a loaf pan to ensure the cake doesn’t stick during baking.
- Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt to evenly distribute the leavening agents and sugar.
- Combine wet ingredients: In another bowl, beat the eggs thoroughly, then mix in the extra virgin olive oil (or melted butter), fresh lemon zest, vanilla extract, and optional lemon juice for extra brightness.
- Add rhubarb: Gently fold the diced fresh rhubarb into the wet mixture, taking care to evenly distribute the tart fruit without overmixing.
- Combine wet and dry: Pour the wet ingredients into the dry ingredients bowl and stir gently until just combined, avoiding overmixing to keep the loaf tender.
- Transfer batter: Pour the batter into the greased loaf pan, smoothing the top evenly.
- Bake the loaf: Bake in the preheated oven for 50-60 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Cool the loaf: Let the loaf cool in the pan for 10 minutes to firm up, then transfer it to a wire rack to cool completely before slicing and serving.
Notes
- You can substitute the olive oil with melted butter for a richer flavor.
- Adding the optional lemon juice enhances the brightness of the loaf but can be omitted if preferred.
- For an added touch, sprinkle some granulated sugar on top of the batter before baking for a lightly crunchy crust.
- Make sure not to overmix the batter once wet and dry ingredients are combined to keep the loaf light and fluffy.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Keywords: lemon rhubarb loaf, spring dessert, rhubarb cake, lemon zest cake, moist loaf cake, breakfast bread
