Lemon Rhubarb Glazed Loaf Cake

Craving a sweet and tangy treat, but dreading a complicated baking project? I get it. Sometimes, you just want something delicious without spending all day in the kitchen. This lemon rhubarb glazed loaf cake is the answer! This recipe focuses on simplicity without sacrificing flavor. Honestly, it’s a fantastic way to enjoy the taste of spring with minimal effort. If you’re looking for an easy and delicious dessert, this Lemon Rhubarb Glazed Loaf Cake is for you.

Prep Time	20	Cook Time	50
Servings	12	Calories	285 kcal

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1/2 cup sour cream
• 1/4 cup vegetable oil
• 1/4 cup lemon juice
• 1 tablespoon lemon zest
• 1 teaspoon vanilla extract
• 1 1/2 cups diced rhubarb
• Glaze: 1 cup powdered sugar, 2-3 tablespoons lemon juice

Recommended Tools You’ll Need

Tool	Why You Need It
Loaf Pan	Essential for baking the cake in the correct shape.
Mixing Bowls	To easily combine wet and dry ingredients separately.
Whisk	For aerating dry ingredients and incorporating wet.
Measuring Cups and Spoons	Accurate measurements are key for baking success.

Calorie Reality

This slice of cake provides a moderate amount of calories. Remember to factor it into your daily calorie goals. If you’re aiming for weight loss, consider that a healthy deficit is usually around 500 calories per day, so plan your other meals accordingly to stay within your range.

About Your Daily Budget: Your TDEE (Total Daily Energy Expenditure) is the amount of calories you burn daily. It depends on your age, gender, activity level, and body composition. Use an online calculator to estimate your TDEE and adjust your intake if needed.

Diet Compatibility

Not compatible with: Keto, Low-Carb, Vegan (requires substitutions)

Warning: Mixing Diets: This cake is high in simple carbohydrates and fats. Consuming large portions regularly, especially in combination with other high-fat foods, can contribute to increased calorie intake, potentially leading to weight gain. Excessive sugar can promote lipogenesis, the process of converting carbohydrates into fat for storage. Be mindful of portion sizes.

Expert Tips

For a more intense lemon flavor, brush the warm cake with a simple syrup made from equal parts lemon juice and sugar. To prevent the rhubarb from sinking to the bottom, toss it with a tablespoon of flour before adding it to the batter. For weight loss, consider reducing sugar by 1/4 cup without significantly impacting the cake’s texture.

Macros Breakdown

This cake is relatively high in carbs due to the sugar and flour. It’s moderate in fat and low in protein and fiber. If you’re watching your blood sugar levels, be mindful of the carb content and portion size. Excess carbs will be converted to fat.

Nutrition Information (per serving)

Calories	Protein	Carbs	Fat	Fiber
285 kcal	4g	45g	10g	1g

Instructions

1. Preheat oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
2. In a large bowl, whisk together flour, baking powder, baking soda, and salt. In a separate bowl, cream together sugar and butter until light and fluffy. Beat in eggs one at a time, then stir in sour cream, oil, lemon juice, lemon zest, and vanilla extract.
3. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Gently fold in the diced rhubarb.
4. Pour batter into the prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
5. Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
6. For the glaze, whisk together powdered sugar and lemon juice until smooth. Drizzle over the cooled cake.