Zesty Rhubarb Lemon Drizzle (Print View)
Moist cake with tart rhubarb and tangy lemon drizzle, ideal for spring.
# What You'll Need:
→ Cake Batter
01 - 1 2/3 cups all-purpose flour
02 - 2 teaspoons baking powder
03 - 1/4 teaspoon salt
04 - 1/2 cup plus 2 tablespoons unsalted butter, softened
05 - 7/8 cup granulated sugar
06 - 2 large eggs
07 - Zest of 1 lemon
08 - 1 teaspoon vanilla extract
09 - Scant 1/2 cup whole milk
10 - 2 cups fresh rhubarb, trimmed and diced into 1/2-inch pieces
→ Lemon Drizzle
11 - Juice of 1 large lemon (about 3 tablespoons)
12 - 1/3 cup granulated sugar
→ Decoration
13 - Extra lemon zest for sprinkling
14 - Powdered sugar for dusting
# Step-by-Step Directions:
01 - Preheat oven to 350°F. Grease an 8-inch round cake pan and line the bottom with parchment paper.
02 - In a medium bowl, sift together the all-purpose flour, baking powder, and salt. Set aside.
03 - In a large mixing bowl, beat the softened butter and granulated sugar using an electric mixer on medium speed until pale, light, and fluffy, about 3 to 4 minutes.
04 - Add the eggs one at a time, mixing thoroughly after each addition. Stir in the lemon zest and vanilla extract until evenly distributed.
05 - Fold in half of the sifted flour mixture, followed by half of the milk. Repeat with the remaining flour and milk, folding gently until just combined. Avoid overmixing.
06 - Gently fold the diced rhubarb pieces into the batter using a spatula, distributing evenly throughout.
07 - Spoon the batter into the prepared cake pan and smooth the top with a spatula. Bake on the center rack for 50 to 55 minutes, or until a wooden skewer inserted into the center comes out clean.
08 - While the cake bakes, whisk together the fresh lemon juice and granulated sugar in a small bowl until the sugar has fully dissolved. Set aside.
09 - Remove the baked cake from the oven and immediately prick the surface all over with a wooden skewer. Slowly pour the lemon drizzle evenly across the hot cake, allowing it to seep into the holes.
10 - Allow the cake to cool in the pan for 15 minutes. Transfer to a wire rack to cool completely. Before serving, sprinkle with additional lemon zest and a light dusting of powdered sugar if desired.
# Expert Suggestions:
01 -
- The tart rhubarb sinks into little pockets of jammy brightness that contrast beautifully with the soft sweet crumb.
- The lemon drizzle soaks in while the cake is still hot, creating a sticky glaze you simply cannot stop touching with your fingers.
02 -
- Toss the rhubarb pieces in a teaspoon of flour before folding them in, and they will suspend evenly instead of sinking into a soggy layer at the bottom.
- Pour the drizzle slowly and deliberately rather than all at once, because flooding the cake washes away the tender top crust you worked hard to build.
03 -
- Take your butter and eggs out of the fridge at least an hour before starting, because cold ingredients will curdle the batter and leave you with a dense, uneven crumb.
- Press a sheet of foil loosely over the cake after 35 minutes in the oven if the top is browning too fast, which protects the edges while the center finishes cooking through.