Lemon Rhubarb Sunshine Loaf
A fresh, zesty cake that combines the tanginess of rhubarb with the uplifting flavor of lemon, perfect for brunch, afternoon tea, or dessert.
Ingredients
Wet Ingredients
- 1 cup Rhubarb, chopped Can substitute with strawberries for a sweeter taste.
- 1 cup All-purpose flour Whole wheat flour can be used for a healthier option.
- 1/2 cup Granulated sugar Can substitute with coconut sugar for a more caramel-like flavor.
- 1/2 cup Unsalted butter, softened Use margarine as a dairy-free option.
- 2 large Eggs Flax eggs can be used for a vegan alternative.
- 1/4 cup Lemon juice Freshly squeezed juice enhances flavor.
- 1 tablespoon Lemon zest Grate fresh lemon zest for best results.
Dry Ingredients
- 1 teaspoon Baking powder Ensure it’s fresh for proper leavening.
- 1/2 teaspoon Baking soda Combines with acid ingredients to help the loaf rise.
- 1/4 teaspoon Salt Enhances all flavors in the loaf.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a loaf pan thoroughly.
- In a bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition until fully combined.
- Stir in the lemon juice and lemon zest, ensuring an even distribution throughout the mixture.
- In another bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well mixed.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined to avoid overmixing.
- Gently fold in the chopped rhubarb, ensuring it is evenly dispersed within the batter.
- Pour the batter into the prepared loaf pan, smoothing out the top with a spatula.
Baking
- Bake in the preheated oven for 50-60 minutes or until a toothpick inserted into the center comes out clean.
- Allow the loaf to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely before slicing and serving.
Notes
Ensure all ingredients are at room temperature for better mixing. Do not overmix the batter; stop mixing as soon as you see that the flour is incorporated. Use a toothpick to test doneness; it should come out clean or with a few moist crumbs. If using frozen rhubarb, thaw it completely and drain before adding to the batter to avoid excess moisture. Let the loaf cool completely before slicing to maintain its crumb structure.