Make and share this Lemon Buttermilk Rhubarb Bundt Cake recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 2h30m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350°.
- Butter a 10-cup Bundt pan.
- Sift the 2 1/2 cups flour, the baking powder, and salt together in a bowl.
- Using an electric mixer with beaters or paddle attachment, cream the butter, sugar, and lemon zest together on med-high speed for 3-5 minutes, until light and fluffy.
- Add the eggs one at a time, scraping down the sides of the bowl after each addition, then stir in the lemon oil.
- Stir in the flour mixture in 3 additions alternating with the buttermilk in 2 additions, beginning and ending with the flour mixture; the batter will be very thick.
- Toss the rhubarb with the 2 T flour and fold half of the rhubarb into the batter.
- Pour the batter into the prepared pan and sprinkle the remaining rhubarb on top.
- Bake for 30 minutes, then rotate pan and cook for an additional 30 minutes, or until the top of the cake is firm and the center springs back when lightly touched.
- Cool the cake in its pan on a wire rack for 30 minutes before inverting and removing the pan.
- Glaze-whisk the powdered sugar, lemon juice, and butter together.
- The mixture should be thick; if not, whisk in another tablespoon or two of powdered sugar.
- Spread glaze over the cake as soon as you remove the cake from the pan.
- Store-covered with a cake cover or plastic wrap, the cake will keep at room temperature for 3-4 days.
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Sibongile Njapha
[email protected]I'm not a baker, but I was able to make this cake without any problems. It's a great recipe for beginners.
Max Lozano
[email protected]This cake is perfect for a brunch or afternoon tea. It's light and airy, and the flavors are just right.
Saboor Mughal
[email protected]I've never made a bundt cake before, but this recipe made it easy. The cake turned out beautifully and it was delicious!
Tara Latson
[email protected]This cake is a bit too sweet for my taste, but it's still a good recipe. I would recommend using less sugar next time.
Denay Robertson
[email protected]I'm not a big fan of rhubarb, but I loved this cake! The lemon and buttermilk flavors really shine through.
HAMZA crack ff
[email protected]This cake is a labor of love, but it's worth it! The end result is a delicious and impressive cake that's sure to wow your guests.
Candice Moore
[email protected]I substituted frozen rhubarb for fresh rhubarb and it worked out great! The cake was still moist and flavorful.
Parvez Imran
[email protected]I followed the recipe exactly and my cake turned out perfect! It was moist and flavorful, and the glaze was the perfect finishing touch.
Millie Harrison
[email protected]This cake was a disappointment. The texture was dry and crumbly, and the flavor was bland. I would not recommend this recipe.
Hasib rayhan
[email protected]I've made this cake several times now and it's always a hit. It's a perfect cake for any occasion.
Dimpho Valencia
[email protected]This is a great recipe for a summer dessert! It's light and refreshing, and the rhubarb gives it a unique flavor.
Haniy Laila1
[email protected]Easy to follow recipe that yielded a delicious and visually appealing cake. The rhubarb added a nice tartness that balanced out the sweetness of the cake.
Genevieve Barela
[email protected]This cake was a delightful treat! The combination of lemon, buttermilk, and rhubarb was perfect, and the texture was moist and fluffy. I especially loved the tangy glaze that added an extra layer of flavor.