Description
Lemon Rhubarb Bundt Cake is a moist and flavorful dessert that perfectly balances the tartness of rhubarb with the bright, citrusy notes of lemon. Featuring a soft crumb thanks to sour cream and oil, and finished with a sweet rhubarb glaze, this cake makes a stunning centerpiece for any gathering.
Ingredients
Scale
- 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
- 2 tablespoons finely chopped rhubarb (for glaze)
- 2 tablespoons butter (for glaze)
- 1 cup powdered sugar (for glaze)
- 1–2 tablespoons milk (for glaze)
- Squeeze of lemon juice (for glaze)
- Crushed freeze-dried strawberries, for garnish (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch Bundt pan thoroughly.
- In a medium bowl, whisk together 2 cups flour, baking soda, baking powder, and salt. Set aside.
- In the bowl of a stand mixer, combine sugar and lemon zest. Rub together to release lemon oils. Add eggs and beat on medium speed for 3 minutes until creamy.
- Slowly add vegetable oil, then sour cream and vanilla. Mix until well combined.
- On low speed, gradually add the dry ingredients and mix until just combined. Do not overmix.
- Toss diced rhubarb with 2 teaspoons flour. Gently fold into the batter.
- Pour batter into prepared Bundt pan and bake for 45–60 minutes, or until a toothpick inserted comes out clean.
- Cool the cake in the pan for 15–20 minutes, then invert onto a rack or serving plate to cool completely.
- For the glaze, heat rhubarb and butter in a small saucepan over medium heat until rhubarb softens. Blend until smooth.
- Mix the rhubarb purée with powdered sugar, milk, and lemon juice until a smooth glaze forms.
- Drizzle glaze over cooled cake and top with crushed freeze-dried strawberries if using. Serve and enjoy.
Notes
- Do not overmix the batter once the dry ingredients are added to avoid a dense cake.
- Use room temperature eggs and sour cream for better texture.
- Grease the Bundt pan thoroughly to ensure easy release.
- You can make the cake a day ahead and glaze it before serving.
- Replace rhubarb with strawberries, blueberries, or mixed berries for variations.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 32g
- Sodium: 270mg
- Fat: 17g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg
Keywords: lemon rhubarb bundt cake, rhubarb dessert, summer cake, lemon cake, rhubarb recipes, bundt cake, tea cake