Zesty Rhubarb Lemon Drizzle (Printable View)
Moist cake with tart rhubarb pieces and tangy lemon drizzle topping.
# Ingredient List:
→ 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
→ Lemon Drizzle
11 - Juice of 1 large lemon
12 - 1/3 cup granulated sugar
→ Decoration
13 - Extra lemon zest for sprinkling
14 - Powdered sugar for dusting
# How to Make It:
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 together using an electric mixer until pale 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. Do not overmix.
06 - Gently fold the diced rhubarb pieces into the batter until evenly dispersed.
07 - Spoon the batter into the prepared cake pan and smooth the top with a spatula. Bake 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.
09 - Remove the baked cake from the oven and immediately prick the surface all over with a wooden skewer. Pour the lemon drizzle evenly across the hot cake, allowing it to seep into the holes.
10 - Let the cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely. Before serving, sprinkle with extra lemon zest or a light dusting of powdered sugar if desired.
# Expert Suggestions:
01 -
- The rhubarb melts into pockets of jammy tartness that cut right through the sweet buttery crumb.
- That hot lemon drizzle poured over a just baked cake soaks in like magic and keeps everything incredibly moist for days.
02 -
- If you are using frozen rhubarb, thaw it first and pat the pieces dry with kitchen paper otherwise the extra moisture turns the center dense and soggy.
- Pouring the drizzle over the cake while it is still hot is non negotiable because the syrup soaks into the crumb far more effectively than it would on a cooled cake.
03 -
- Toss the diced rhubarb in a pinch of flour before folding it into the batter because the light coating helps prevent all the pieces from sinking to the bottom during baking.
- Use a toothpick rather than a thick skewer to test doneness so you get a more accurate read on whether the center is truly baked through.