Get ready to tantalize your taste buds with the most irresistible Lemon Rhubarb Bundt Cake that will make your kitchen smell like heaven! This isn't just another cake - it's a perfect balance of tart rhubarb and zesty lemon, baked into a moist, tender Bundt cake that will have your family and friends begging for seconds. Whether you're a baking novice or a seasoned pro, this recipe promises to deliver a show-stopping dessert that looks as impressive as it tastes, with minimal effort and maximum flavor.
Prep Time: 20 mins
Cook Time: 50 mins
Total Time: 1 hrs 10 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 2 cups all-purpose flour
- 1 ½ cups sugar
- ½ cup unsalted butter
- 3 eggs
- 1 cup buttermilk
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup rhubarb, chopped
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 10-cup Bundt pan to ensure easy removal of the cake after baking.
- In a large mixing bowl, cream together the unsalted butter and sugar until the mixture is light and fluffy. This should take about 3-5 minutes using an electric mixer on medium speed.
- Add the eggs to the butter-sugar mixture, one at a time, mixing well after each addition. Ensure that the eggs are fully incorporated before adding the next one.
- In a separate bowl, combine the all-purpose flour, baking powder, baking soda, and salt. Whisk together to evenly distribute the dry ingredients.
- In another bowl, mix the buttermilk, lemon zest, and vanilla extract. Stir until well combined.
- Gradually add the dry ingredients to the butter-sugar-egg mixture, alternating with the buttermilk mixture. Start and end with the dry ingredients. Mix until just combined; do not overmix.
- Gently fold in the chopped rhubarb using a spatula, ensuring it is evenly distributed throughout the batter.
- Pour the batter into the prepared Bundt pan, smoothing the top with a spatula. Tap the pan lightly on the counter to remove any air bubbles.
- Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center of the cake comes out clean or with a few moist crumbs.
- Once baked, remove the Bundt pan from the oven and let it cool in the pan for about 10-15 minutes. Then, carefully invert the cake onto a wire rack to cool completely.
- For serving, consider dusting the cooled cake with powdered sugar or drizzling a simple lemon glaze made from powdered sugar and lemon juice.
Tips
- Room Temperature Matters: Ensure your butter, eggs, and buttermilk are at room temperature for the smoothest, most even cake batter.
- Don't Overmix: When combining dry and wet ingredients, mix just until incorporated. Overmixing can lead to a tough, dense cake.
- Rhubarb Prep: If using fresh rhubarb, chop it into uniform, small pieces to ensure even distribution and consistent baking.
- Pan Preparation: Thoroughly grease and flour your Bundt pan to prevent the cake from sticking. Consider using a baking spray with flour for foolproof release.
- Check for Doneness: Use the toothpick test - it should come out clean or with just a few moist crumbs. Avoid overbaking, which can dry out the cake.
- Cooling is Key: Let the cake cool in the pan for 10-15 minutes before inverting to prevent breaking, but don't let it sit too long or it might stick.
- Optional Enhancements: For extra flavor, consider adding a lemon glaze or a sprinkle of powdered sugar just before serving.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 48g
Protein: 5g
Fat: 13g
Saturated Fat: 7g
Cholesterol: 85mg
