Zesty Rhubarb Lemon Drizzle Cake (Printable version)
Moist cake with tart rhubarb and tangy lemon glaze, ideal for spring entertaining.
# What you'll need:
→ Cake Batter
01 - 1 2/3 cups all-purpose flour
02 - 2 teaspoons baking powder
03 - 1/4 teaspoon salt
04 - 1/2 cup plus 2 tablespoons unsalted butter, softened
05 - 7/8 cup granulated sugar
06 - 2 large eggs
07 - Zest of 1 lemon
08 - 1 teaspoon vanilla extract
09 - Scant 1/2 cup whole milk
10 - 2 cups fresh rhubarb, trimmed and diced
→ Lemon Drizzle
11 - Juice of 1 large lemon
12 - 1/3 cup granulated sugar
→ Decoration
13 - Extra lemon zest for sprinkling
14 - Powdered sugar for dusting
# Directions:
01 - Preheat the 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 and fluffy, approximately 3 to 4 minutes.
04 - Add the eggs one at a time, mixing thoroughly after each addition. Stir in the lemon zest and vanilla extract until evenly incorporated.
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. Be careful not to overmix.
06 - Gently fold the diced rhubarb pieces into the batter using a spatula, distributing them 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.
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 - Allow the cake to cool in the pan for 15 minutes, then transfer it to a wire rack to cool completely. Before serving, sprinkle with additional lemon zest and a light dusting of powdered sugar if desired.
# Expert Tips:
01 -
- The tart rhubarb sinks into the sponge during baking and creates pockets of bright fruitiness that surprise you with every bite.
- The lemon drizzle soaks straight into the warm crumb and keeps everything moist for days, which is rare for a homemade sponge.
- It looks impressive enough for a gathering but the method is straightforward enough for a lazy Sunday.
02 -
- Do not overmix once the flour goes in or the sponge will tighten into something closer to a bread than a cake.
- Pouring the drizzle over the cake while it is still hot from the oven is not optional because the open crumb absorbs the syrup far better than a cooled cake ever will.
03 -
- Toss the diced rhubarb in a spoonful of the measured flour before folding it in, which helps the pieces stay suspended rather than sinking to the bottom.
- Take the butter and eggs out of the fridge at least an hour before you start because cold ingredients will split the batter every single time.