Zesty Rhubarb Lemon Drizzle Cake (Printable)
Moist cake with tart rhubarb pieces and tangy lemon drizzle glaze
# 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
→ Lemon Drizzle
11 - Juice of 1 large lemon
12 - 1/3 cup granulated sugar
→ Optional Decoration
13 - Extra lemon zest for sprinkling
14 - Confectioners' sugar for dusting
# 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 together using an electric mixer until pale, light, and fluffy.
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 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 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. Optionally, sprinkle with additional lemon zest or dust with confectioners' sugar before serving.
# Expert Advice:
01 -
- The tart rhubarb sinks into the sponge just enough to create pockets of jammy brightness without turning the cake soggy.
- That lemon drizzle poured over a hot cake seeps into every crumb and leaves a gorgeous sticky crust on top.
02 -
- If you open the oven door before the 40 minute mark the cake will sink in the middle and no amount of drizzle will disguise it.
- Tossing the rhubarb pieces in a spoonful of flour before folding them in stops them from all sinking to the bottom.
03 -
- A handful of chopped pistachios scattered over the drizzle before it sets adds a pop of green and a welcome crunch.
- The drizzle should go on while the cake is screaming hot from the oven or it will sit on top instead of soaking through.