Remember last week when I told you about the lemon haul I brought home from California? I made that super yummy Lemon Chicken? Well, I couldn’t just use them in savory recipes, I had to bake with some of them, too!
It was time for me to select what recipe I was going to chose for my March post of the Secret Recipe Club, so I popped over to my assigned blog, Smells Like Brownies, and typed the word “lemon” into the search bar. There were a few to chose from, but the top one grabbed my attention right away, because it contained rhubarb! In the summer when rhubarb is plentiful here, I am always looking to find great new rhubarb recipes. So, after browsing through all of the lemon recipes and wavering between Melissa’s Lemon Rhubarb Bundt Cake and the Dutch Baby with Lemon Butter, I chose the cake!
(plus I get to use my newest bundt pan … that I LOVE — #winning )
Melissa that hosts Smells Like Brownies is a stay at home mom, like myself. Our food tastes differ, as I eat just about anything, and Melissa is a self-proclaimed picky-eater. She takes pride in the beautiful photos of the meals and sweets she prepares for her family. After snooping through her recipes, I can’t wait to try out her Cake Batter Ice Cream ! She made cute ice cream sandwiches with it, and I see these happening for my kiddos, poolside this summer!
I froze 1 cup bags of rhubarb last summer when I was given a whole bunch of it, and was so grateful that I had it in the freezer! It paired beautifully with my fresh organic lemons from my sister in California.
I followed along with Melissa’s recipe pretty closely, only making a couple of changes. The cake batter was so delicious, and smells heavenly while it bakes!
It only got better when I heaped on the lemon glaze while it was still a bit warm. In my opinion, glaze just makes things better.
This recipe calls for buttermilk, if you don’t keep it on hand (like me) just whip up some of your own! Here’s the how to:
- FOR THE CAKE:
- 1 stick of butter
- 1 3/4 cups sugar
- zest of one lemon + 1 teaspoon juice
- 3 eggs
- 1 teaspoon vanilla
- 2 1/2 cups flour (+2 Tablespoons)
- 2 teaspoons baking powder
- 1 teaspoon salt
- 3/4 cup buttermilk http://anaffairfromtheheart.com/2015/02/buttermilk-substitution/
- 1 1/2 - 2 cups rhubarb, chopped small
- FOR THE GLAZE:
- 2 cups powdered sugar
- 2 teaspoons lemon juice
- 2 teaspoons milk
- 1 Tablespoon butter
- 1/2 teaspoon vanilla
Preheat oven to 350 degrees. Butter and flour bundt pan, making sure to get in every little space.
(If you are making your own buttermilk, get that going now.)
In a medium sized bowl, whisk together 2½ cups flour, baking powder, and salt. Set Aside.
Dust rhubarb with 2 Tablespoons flour in a small bowl. Set aside.
In your mixer, cream together butter, sugar lemon zest and juice for 5 minutes, until light and fluffy.
Add the eggs one at a time, scraping the bowl and incorporating thoroughly after each. Fold in vanilla.
Slowly add flour mixture, rotating with buttermilk to batter, and mix to combine.
Fold in rhubarb.
Pour into prepared bundt pan.
Bake for approximately 1 hours, or until a toothpick inserted in the center comes out clean. Cool in pan, for 30 minutes.
Prepare the glaze: Whisk powdered sugar and butter together. Add lemon juice and vanilla. Slowly add milk, until you get to a desired consistency. I prefer my glaze to be thicker, not runny. But that is a personal opinion.
Invert cake onto plate, and drizzle while it's still warm. Let glaze set for a few minutes.
Slice, and serve.
Amount Per Serving: Calories: 390 Total Fat: 10g Saturated Fat: 6g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 70mg Sodium: 376mg Carbohydrates: 71g Fiber: 1g Sugar: 49g Protein: 5g
Below, browse the other recipes from my group!
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