Lemon Rhubarb Bundt Cake
This lemon flavored cake and glaze has bite sized pieces of rhubarb throughout. It's a wonderful light bundt cake!
Servings: 12 servings
Calories: 390kcal
Ingredients
- FOR THE CAKE:
- 2 sticks of butter 1 cup
- 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
Instructions
- 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.
Nutrition
Serving: 1g | Calories: 390kcal | Carbohydrates: 71g | Protein: 5g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Cholesterol: 70mg | Sodium: 376mg | Fiber: 1g | Sugar: 49g