LEMON-RHUBARB OLIVE-OIL BUNDT CAKE
A dairy-free dump and whisk batter means this Bundt is extra easy to make. Plus the olive-oil and whipped egg whites give it a light, fluffy texture reminiscent of a cake donut. And there's a secret technique to this tangy, lemon-rhubarb knockout: a coat of sanding sugar in the pan helps the cake come out of the mold, while also baking into a sparkly shell.
Provided by Greg Lofts
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes Bundt Cake Recipes
Time 4h30m
Yield Serves 10 to 12
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F. Brush a 10‐to‐15‐cup Bundt pan with oil; generously sprinkle with sanding sugar to fully coat (do not tap out excess).
- In a large bowl, whisk together flour, cornmeal, baking powder, baking soda, and salt. In another bowl, whisk together oil, egg yolks, 1 cup granulated sugar, vanilla, and lemon zest and juice. In a third bowl, beat egg whites on low until foamy.
- Increase speed to medium‐high and gradually add 1/4 cup granulated sugar, beating until stiff, glossy peaks form. Stir oil mixture into flour mixture just to combine. Stir one‐third of egg‐white mixture into batter, then gently fold in remaining egg‐white mixture just until no streaks remain (do not overmix).
- Toss rhubarb with remaining 2 tablespoons granulated sugar to evenly coat. Fold rhubarb mixture into batter, then transfer to pan; smooth top with a spatula. Bake until cake is golden brown on top and a wooden skewer inserted into center comes out clean, 45 to 50 minutes (if top is browning too quickly, tent with foil).
- Let cool in pan on a wire rack 20 minutes, then invert onto a plate or stand and let cool completely before slicing and serving. Cake is best served the day it's baked, but can also be stored in an airtight container at room temperature up to 2 days.
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Bilai Khan
[email protected]I can't wait to try this cake! It looks so delicious.
Mike Gonzales
[email protected]This cake is so easy to make and it always turns out perfectly. It's my go-to recipe when I need a quick and easy dessert.
Enesia Chitauro
[email protected]I made this cake for a potluck and it was a huge hit! Everyone loved the unique flavor combination.
Jayden Thach
[email protected]This cake was a bit too sweet for my taste, but it was still very good.
Positive Queen on Purpose
[email protected]I'm not a big fan of rhubarb, but I actually really enjoyed this cake. The lemon and olive oil helped to balance out the tartness of the rhubarb.
Herminia Juan
[email protected]This cake is so moist and flavorful! I love the way the lemon and rhubarb complement each other.
Klerisa Sula
[email protected]I followed the recipe exactly and my cake turned out perfectly. I will definitely be making this again.
Marius Feraru
[email protected]This cake was a bit denser than I expected, but it was still very good.
Shishir rai Hangbang
[email protected]I love the unique flavor combination in this cake. The lemon and rhubarb are a perfect match.
Jim Islam
[email protected]This cake was easy to make and turned out beautifully. The glaze added a nice finishing touch.
Donna Alexander
[email protected]I wasn't sure what to expect from this cake, but I was pleasantly surprised! The flavors were well-balanced and the cake was moist and fluffy.
Mohammed Shejin
[email protected]This cake was a delightful surprise! The combination of lemon, rhubarb, and olive oil made for a moist and flavorful bundt cake that was perfect for an afternoon snack or dessert.