Nothing says Spring like rhubarb. I love it!
This cake would be perfect to make for your Mom for Mother’s Day. I wish I could share this cake with my mom, but she lives so far away :(
Miss you mom!
What you need,
For the cake
2 1/2 cups plus 2 tablespoons all-purpose flour
1 teaspoons baking powder
1 teaspoon salt
1 cup unsalted butter
1 3/4 cups granulated sugar
1 lemon, zested
1/2 teaspoon lemon extract
3/4 cup buttermilk
1 pound rhubarb, trimmed and very thinly sliced (3 cups prepped)
For the glaze
2 cups confectioners’ sugar, more as needed
Juice of 1 lemon
1 tablespoon nearly melted butter
Preheat oven to 350 degrees. Spray a Bundt pan with non-stick cooking spray
For the cake, sift the 2 1/2 cups flour, the baking powder and salt together in a bowl.
Using a stand mixer with the paddle attachment, cream the butter, sugar and lemon zest together on medium speed for 3 to 5 minutes, until light and fluffy.
Add the eggs one at a time, scraping down the sides of the bowl after each addition, then stir in the lemon extract.
Mix in 1/3 of the flour mixture alternating with the buttermilk in two additions, beginning and ending with the flour. Scrape down the sides of the bowl as needed.
Toss the rhubarb with the 2 tablespoons of flour and fold into the batter. Pour the batter into the prepared pan, smooth the top.
Bake for 30 minutes, then rotate the pan and cook for an additional 30 minutes, or until a toothpick comes out clean.
Cool the cake in the pan on the wire rack for 30 minutes before turning the cake out of the pan onto a wire rack.
To make the lemon glaze, whisk the confectioners’ sugar, lemon juice and butter together. The mixture will be thick. Spread the glaze over the cake as soon as you remove it from the pan.
Cool for 1 hour until glaze sets.
Serve with a scoop of vanilla ice cream for a little extra treat.
I would say more about this cake but I instead I am going to go eat another piece. Make it, it is awesome!
Recipe from Honey and Jam