Zesty Rhubarb Lemon Drizzle Cake (Printable)
Moist cake with tart rhubarb and tangy lemon drizzle glaze
# What you'll need:
→ Cake Batter
01 - 1 ⅔ cups all-purpose flour
02 - 2 teaspoons baking powder
03 - ¼ teaspoon salt
04 - ½ cup plus 2 tablespoons unsalted butter, softened
05 - ⅞ cup granulated sugar
06 - 2 large eggs
07 - Zest of 1 lemon
08 - 1 teaspoon vanilla extract
09 - Scant ½ cup whole milk
10 - 2 cups fresh rhubarb, trimmed and diced into ½-inch pieces
→ Lemon Drizzle
11 - Juice of 1 large lemon
12 - ⅓ 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, about 3 to 4 minutes.
04 - Add the eggs one at a time, beating well 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 without crushing the fruit.
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 is 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 carefully transfer to a wire rack to cool completely. Optionally sprinkle with extra lemon zest or dust with confectioners' sugar before serving.
# Expert Suggestions:
01 -
- The tartness of rhubarb cuts through the sweetness in a way that makes you reach for a second slice before finishing the first.
- That hot lemon drizzle soaking into a just baked sponge is the kind of kitchen magic that makes people think you are a far better baker than you actually are.
02 -
- If the cake browns too fast on top before the center is set, lay a piece of foil loosely over it and keep baking.
- Tossing the diced rhubarb in a spoonful of flour before folding it in stops it from sinking to the bottom.
03 -
- Cold eggs or milk can make the batter split, so leave everything out on the counter for an hour before you start.
- Pour the drizzle very slowly and watch it seep into every hole, patience here is what gives you that moist, syrupy crumb.