This is such a delicious summer cake. Lemon and rhubarb were made for each other.
I spent this past weekend with girlfriends. We celebrated baby boys coming into this world by eating donuts and drinking too much sangria.
Well, us non-pregnant females did.
When your friends start getting engaged…and then get married…and then get pregnant, the world becomes a confusing place. Like, they are thinking about preparing cute nurseries for brand new teeny-tiny human beings and I’m busy trying to figure out how to create an outdoor cat leash line for Molly. Like, my shit is important to me, obviously, but sometimes I feel ridiculous even telling people what I’m up to.
You know? Like, oh hey Katie, you’re about to become a Mother and do the hardest job in the world? Cool. I just bought a new giant bowl so that I can eat two bowls of cereal together instead of having to get up and make two separate bowls. Umm…yeah. I’ll just not speak.
The good thing about cake is that everyone can enjoy it. AND! Good cake is important to everyone.
And with rhubarb in season and everywhere in my house, a bundt cake seemed like the perfect thing to make!
Lemon glaze + lemon cake + rhubarb chunks = <3
- 1 cup (2 sticks) unsalted butter, softened
- 1 3/4 cup granulated sugar
- 2 lemons, zested
- 3 eggs
- 1 tsp pure vanilla extract
- 2 1/2 cups + 2 tbsp all-purpose flour, divided
- 1 tsp baking powder
- 1 tsp Kosher salt
- 3/4 cup buttermilk
- 3 cups rhubarb, diced in 1/2-inch pieces
- 2 cups icing sugar
- 1 lemon, juiced
- 1 tbsp melted unsalted butter
- Preheat oven to 350 degrees F. Grease and flour a 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 needed buttermilk and mix on low speed. Alternate with flour and buttermilk until both are fully incorporated.
- In a medium bow, or large ziplock bag, toss the rhubarb with the remaining two 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 out 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.
- 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 and generously drizzle cake with the lemon glaze.
- Slice and enjoy.
Recipe adapted from Bake and Shake