Lemon Rhubarb Bundt Cake

Lemon Rhubarb Bundt Cake is a delightful dessert that perfectly combines the sweet and tangy flavors of lemon and rhubarb. This cake is incredibly moist, thanks to the inclusion of sour cream and vegetable oil. The vibrant green-red hues of diced rhubarb give it an attractive appearance, while the lemon zest adds a refreshing aroma that makes it hard to resist. Bundt cakes are known for their unique shape, which creates an impressive presentation. The cake’s glaze, made from rhubarb and powdered sugar, adds a touch of sweetness, making it a great treat for any occasion, from birthdays to casual tea time.

The unique taste of rhubarb, with its tartness, complements the sweetness of the cake beautifully, creating a balanced dessert that everyone will enjoy. If you’re looking for something special to bake, this Lemon Rhubarb Bundt Cake is an ideal choice. It’s easy to prepare and the results are simply scrumptious!

Ingredients about Lemon Rhubarb Bundt Cake

List of ingredients with measurements

• 2 cups plus 2 teaspoons all-purpose flour, divided
• 1 teaspoon baking soda
• 3/4 teaspoon baking powder
• 1 teaspoon kosher salt
• 1 2/3 cups granulated sugar
• 1 tablespoon lemon zest
• 2 large eggs, at room temperature
• 1 cup sour cream, at room temperature
• 3/4 cup vegetable oil
• 1 teaspoon vanilla extract
• 2 cups diced rhubarb

For the glaze:

• 2 tablespoons finely chopped rhubarb
• 2 tablespoons butter
• 1 cup powdered sugar
• 1-2 tablespoons milk
• Squeeze of lemon juice
• Crushed freeze-dried strawberries for garnish (optional)

Optional ingredient substitutions

If you don’t have rhubarb, you can use diced strawberries or blueberries for a different fruity twist. For a healthier alternative, you could replace the granulated sugar with coconut sugar or a sugar substitute like Stevia. If you want to lighten the recipe, you can substitute Greek yogurt for sour cream. You might also swap in olive oil for vegetable oil for a slightly stronger flavor and healthier fat profile.

How to Make Lemon Rhubarb Bundt Cake

Step 1: Preheat and Prepare the Pan

Start by preheating your oven to 350°F (175°C). While the oven is warming up, generously butter or spray and flour a 9-inch Bundt pan. This ensures that your cake won’t stick to the sides and makes it easy to turn out when it’s done baking. You want to make sure the entire inside of the pan is well-coated for a seamless release.

Step 2: Mix the Dry Ingredients

In a medium-sized bowl, whisk together 2 cups of all-purpose flour, baking soda, baking powder, and kosher salt. This step is crucial as it evenly distributes the baking soda and baking powder throughout the flour. Set this dry mixture aside while you work on the wet ingredients.

Step 3: Cream the Sugar and Add Wet Ingredients

In the bowl of a stand mixer fitted with a whisk attachment, combine the granulated sugar and lemon zest. By rubbing the sugar and zest together for a minute or two, the sugar captures the citrus oils from the zest, enhancing the lemon flavor in the cake. Next, add the two large eggs to the sugar mixture and beat on medium speed for about three minutes until the mixture is thick and creamy.

Once it’s well mixed, slowly stream in the vegetable oil, followed by the sour cream and vanilla extract. Keep mixing on low speed until everything is fully combined.

Step 4: Combine Wet and Dry Ingredients

With the mixer still on low speed, carefully add the whisked dry flour mixture to the wet ingredients. Beat just until combined—be careful not to overmix. The next step is to gently fold 2 cups of diced rhubarb into the batter. This ensures the rhubarb is evenly distributed and doesn’t get crushed.

Step 5: Bake the Cake

Pour the batter into the prepared Bundt pan, spreading it evenly. Bake for about 45-60 minutes, or until a toothpick inserted into the center comes out clean. Every oven is different, so it’s a good idea to check around the 45-minute mark. Once baked, allow the cake to cool on a wire rack for about 15-20 minutes before inverting it onto a cake stand or platter.

Step 6: Prepare the Glaze

While the cake is cooling, prepare the glaze. In a small saucepan over medium-high heat, combine the finely chopped rhubarb and butter. Stir until the rhubarb becomes tender. Once tender, blend the rhubarb until smooth using an immersion blender or by carefully transferring it to a blender. In a bowl, mix the smooth rhubarb with powdered sugar, milk, and a squeeze of lemon juice until you have a smooth glaze.

Step 7: Drizzle and Serve

Drizzle the glaze over the top of the cooled Bundt cake, allowing it to flow down the sides for a beautiful finish. You may want to sprinkle crushed freeze-dried strawberries on top as a garnish for added color and flavor. Serve the cake warm or at room temperature, and enjoy!

How to Serve Lemon Rhubarb Bundt Cake

Best ways to serve Lemon Rhubarb Bundt Cake

The Lemon Rhubarb Bundt Cake can be served as a stand-alone dessert or paired with a dollop of whipped cream. If you prefer, you can serve it with a scoop of vanilla ice cream for a delightful contrast of temperatures and flavors. Don’t forget that fresh strawberries or a side of lemon sorbet could also enhance the experience, adding an extra layer of brightness to each bite.

Serving suggestions or pairings

For a brunch gathering, consider pairing this cake with coffee or tea for a satisfying snack. It’s perfect for a light dessert after a summer meal or an afternoon pick-me-up with a cup of herbal tea. If you are hosting a garden party, this cake can act as a centerpiece, drawing attention not just for its looks but also its refreshing flavors.

How to Store Lemon Rhubarb Bundt Cake

Proper storage methods

To store your Lemon Rhubarb Bundt Cake, make sure it has cooled completely. You can wrap it tightly in plastic wrap or aluminum foil, or if you have an airtight container, that works well too. The cake can be left at room temperature for up to three days. If you want it to last longer, you may refrigerate it, though it’s best enjoyed fresh.

Tips for reheating or freezing

If you’d like to enjoy a slice of cake warm, you can microwave it for about 10-15 seconds. Be careful not to overdo it, or it can dry out. For long-term storage, you can freeze the cake. Just wrap it well and place it in a freezer-safe bag or container. It can be frozen for up to three months. To thaw, simply remove it from the freezer and let it sit at room temperature for a few hours or overnight.

Tips to Make Lemon Rhubarb Bundt Cake

Common mistakes to avoid

One common mistake is overmixing the batter after adding the dry ingredients. This can lead to a dense cake texture. Make sure to mix just until combined. Also, be cautious when folding in the rhubarb; you want to maintain the lightness of the batter. Additionally, greasing the pan properly is crucial; otherwise, your cake may stick and break apart when removing it from the pan.

Helpful tips for better results

To ensure that your cake rises well, make sure that your baking powder and baking soda are fresh. The lemon zest should be finely grated to avoid large chunks in the cake. Room temperature ingredients work best, so take them out ahead of time. Lastly, for a more intense lemon flavor, you might consider increasing the lemon zest or adding a bit of lemon extract for extra zing.

Variation of Lemon Rhubarb Bundt Cake

Suggested variations or twists on the recipe

If you’re looking to switch things up, try adding nuts such as walnuts or pecans for an added crunch. A layer of cream cheese frosting could also be a delightful twist if you want something richer. If you’d like, you could even substitute the rhubarb with mixed berries for a seasonal berry bundt cake.

Adjustments for dietary preferences

For vegan guests, you can replace the eggs with flax eggs and use a plant-based sour cream. A gluten-free flour blend can be used as a substitute for all-purpose flour for those who avoid gluten. Just be mindful that the texture might change slightly but is usually still delicious.

FAQs

What can I do if the dish isn’t turning out right?

If you find that your cake isn’t baking properly, check your oven temperature with an oven thermometer to ensure accuracy. If the cake rises too well on the outside but sinks in the middle, it may have been overmixed or removed too soon from the oven. Always look for that toothpick test—if it comes out clean, your cake is done.

Can I make this ahead of time?

Yes, you can prepare the batter a day in advance. Store it in the refrigerator until you’re ready to bake. You can also bake the cake ahead of time and store it as outlined above. The flavors often improve as it sits, making it an excellent make-ahead option.

What can I substitute for ingredients?

If you run out of baking powder, you can create a homemade substitute by combining cream of tartar and baking soda. You can also substitute the sour cream with Greek yogurt or buttermilk in similar amounts. If you don’t have rhubarb, any tart fruits like cranberries or even a fruit filling can be substituted while maintaining a delightful flavor.

Making a Lemon Rhubarb Bundt Cake doesn’t need to feel intimidating. It’s a simple process that brings together delicious flavors and creates a beautiful dessert sure to impress your family or guests. Enjoy every bite of this delightful cake!

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