Description
Lemon and rhubarb bundt cake drizzled with a light lemon glaze.
Ingredients
- FOR THE CAKE:
- 1 cup Unsalted Butter, Softened
- 1-¾ cup Granulated Sugar
- 2 Lemons, Zested
- 3 Eggs
- 1 teaspoon Pure Vanilla Extract
- 2-½ cups Plus 2 Tablespoons All-purpose Flour, Divided
- 1 teaspoon Baking Powder
- 1 teaspoon Fine Sea Salt
- ¾ cups Buttermilk
- 3 cups Finely Sliced (1/2-1/4 Inch) Rhubarb
- FOR THE LEMON GLAZE:
- 2 cups Icing Sugar
- 1 Lemon, Juiced
- 1 Tablespoon Melted Butter
Preparation
Preheat oven to 350 F. Grease and flour a standard size bundt cake pan. Set aside.
In the bowl of a stand mixer, or a large mixing bowl, beat together the softened butter, sugar and lemon zest until light and fluffy, about 3-5 minutes. Scrape the sides of the bowl with a spatula and then add the eggs, one at a time, until fully incorporated. Mix in the vanilla.
In a large bowl, whisk together 2 1/2 cups of flour, baking powder and salt. Add 1/3 of the flour mixture into the egg mixture along with 1/3 of the buttermilk and mix on low speed. Alternate adding additional flour and buttermilk until both are fully incorporated.
In a medium bowl or a large zip-lock bag, toss the rhubarb with the remaining 2 tablespoons of flour until the rhubarb is well coated. Gently fold rhubarb into the batter with a rubber spatula until it’s distributed evenly.
Turn cake batter into the prepared pan, using a spatula to gently spread and level it out. Bake for about 60-70 minutes, or until the cake springs back gently when touched and a toothpick inserted into it comes out clean. Remove from oven.
Allow cake to sit and cool in the pan on a wire rack for 30 minutes.
Meanwhile, make the glaze by whisking together all the glaze ingredients until smooth. Thin with extra lemon juice or thicken with more powdered sugar as you see fit.
When the cake is cooled, tip it out onto a serving plate or tray. Generously drizzle cake with the lemon glaze. Slice and enjoy.
Note: Recipe adapted from Bake and Shake.
