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
3
eggs
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!
DO
IT!
Jen
Recipe
from Honey and Jam
I love baking with rhubarb! This bundt cake is perfect for Mother's Day!
ReplyDeleteThis looks absolutely divine <3 You're right, it is perfect for Mother's day, or any day! Perfect for teas, showers & get together of all kinds! I can NOT wait to make it, and will be buying the ingrediants tomorrow ! :) My rhubarb is usually up by now & ready by Mothers day but our prolonged winter has delayed it so I'll have to buy some!I can tell already I'll be making this all summer long! Thanks for another amazing recipe!!
ReplyDeleteThis looks fantastic, and you're right, it would be perfect for Mother's Day! I wish I could share it with my mom too. Lemon, rhubarb, buttermilk, glaze -- yummy!
ReplyDeleteI just made this cake today - it is sooo good . I love the lemon and rhubarb combination.
ReplyDeleteI will definitely make this one again.
Thanks
Krista
I don’t have a bundt pan. Will it work in 2 rounded cake pans?
ReplyDeleteHi! Yes I think it would be fine in cake pans. You will likely have to reduce baking time. I would check at 25 mins and watch it closely after that.
ReplyDeleteCan I use frozen rhubarb in this?
ReplyDeleteAbsolutely! Thaw and drain excess liquid it will be great. I often use frozen rhubarb.
DeleteThanks so much! Can’t wait to try it!
DeleteHi! Can I use lemon juice instead extract?
ReplyDeleteMy favourite lemon cake!! I'm baking it again today as I still have lots of rhubarb. It is so delicious.
ReplyDeleteWas told this “was the best cake ever”. Made in a 13x9- baked 50 minutes. Instead of lemon extract I added 2 TBSP of fresh lemon juice. Perfect!
ReplyDeleteCan you use sour cream instead of buttermilk?
ReplyDeleteI’m going to try it with sour cream because tha’s what I have on hand
DeleteThis cake is great. Will flower the pan also next time as it stuck a little. Just used powdered sugar and lemon juice for a thinner glaze and was delicious
ReplyDeleteFLOUR the pan! 🤣
DeleteWhat can I use if I don’t like lemon?
ReplyDeleteHow about Orange zest & juice? Worth a try!
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CZR85
I have made this cake TWICE in 2 weeks! My husband absolutely LOVES it. So did everyone that tasted it! I have only used fresh rhubarb. Do you think I could make the cake and freeze it for later, and then put the icing on it when it is thawed instead of using frozen rhubarb?
ReplyDelete