Ingredients for Lemon Buttermilk Rhubarb Bundt Cake
- All Purpose Flour
- 2 1/2 teaspoons baking powder
- Fine Sea Salt
- Unsalted Butter
- 1 3/4 cups (350g) granulated sugar
- Lemon, Zest Of
- 4 large eggs
- 1 teaspoon lemon oil
- 1 cup (240ml) buttermilk
- 2 cups (200g) chopped rhubarb
- 2 cups (250g) powdered sugar
- Lemon, Juice Of
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How to Make Lemon Buttermilk Rhubarb Bundt Cake
- Preheat oven to 350°F (175°C). Grease and flour a 10-cup bundt pan.
- In a medium bowl, whisk together 2 1/2 cups (300g) all-purpose flour, 2 1/2 teaspoons baking powder, and 1/2 teaspoon salt.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter, 1 3/4 cups (350g) granulated sugar, and 2 tablespoons lemon zest using an electric mixer on medium-high speed for 3-5 minutes, until light and fluffy.
- Beat in 4 large eggs one at a time, scraping down the sides of the bowl after each addition. Stir in 1 teaspoon lemon oil.
- In a separate bowl, whisk together 1 cup (240ml) buttermilk.
- Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the buttermilk in two additions, beginning and ending with the dry ingredients. Mix until just combined. The batter will be thick.
- In a small bowl, toss 2 cups (200g) chopped rhubarb with 2 teaspoons of flour.
- Fold half of the rhubarb mixture into the batter.
- Pour the batter into the prepared bundt pan and sprinkle the remaining rhubarb mixture over the top.
- Bake for 30 minutes. Rotate the pan and bake for an additional 30-40 minutes, or until a wooden skewer inserted into the center comes out clean. The top of the cake should be firm and the center should spring back when lightly touched.
- Let the cake cool in the pan on a wire rack for 30 minutes before inverting onto a serving plate.
- Prepare the glaze: Whisk together 2 cups (250g) powdered sugar, 2 tablespoons lemon juice, and 2 tablespoons melted unsalted butter until smooth and thick. Add more powdered sugar, 1 tablespoon at a time, if needed to reach desired consistency.
- Spread the glaze over the cake immediately after removing it from the pan.
- Allow the cake to cool completely before serving. Store covered at room temperature for up to 3-4 days.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
200g
Fat
54g
Carbs
24g
