Zesty Rhubarb Lemon Drizzle Cake (Printable Version)
Moist cake with tart rhubarb and tangy lemon drizzle, ideal for spring gatherings.
# Ingredient List:
→ 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 (about 3 tablespoons)
12 - ⅓ cup granulated sugar
→ Optional Decoration
13 - Fresh lemon zest for sprinkling
14 - Powdered 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 on medium speed until pale, light, and fluffy, about 3 to 4 minutes.
04 - Add the eggs one at a time, beating well after each addition until fully incorporated. Stir in the lemon zest and vanilla extract.
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 using a spatula, distributing evenly throughout.
07 - Spoon the batter into the prepared cake pan and smooth the top with a spatula. Bake for 45 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 has fully dissolved. Set aside.
09 - Remove the baked cake from the oven and immediately prick the surface all over with a wooden skewer, spacing holes about 1 inch apart. Pour the lemon drizzle evenly over the hot cake, allowing it to seep into the holes.
10 - Allow the cake to cool in the pan for 15 minutes. Carefully transfer to a wire rack to cool completely. Before serving, sprinkle with extra lemon zest or dust lightly with powdered sugar if desired.
# Expert Tips:
01 -
- The rhubarb melts into pink pockets of tartness that cut right through the buttery crumb, and once you experience that contrast, plain cakes feel forgettable.
- The hot lemon drizzle seeps deep into the cake while it cools, so every single slice is soaked through with citrus sweetness without needing any frosting.
02 -
- Pour the drizzle while the cake is still piping hot or the syrup will sit on top instead of soaking through to the center.
- Toss the rhubarb pieces in a light dusting of flour before folding them in, which prevents them from sinking to the bottom during baking.
03 -
- Undermix the final batter slightly, because a few small lumps are far better than a tough, overworked cake that bakes dense.
- Use the zest from the same lemon you juice for the drizzle so the flavor builds in two layers without any waste.