Zesty Rhubarb Lemon Drizzle (Printable View)
Moist cake with tart rhubarb pieces and tangy lemon drizzle topping, perfect for spring gatherings.
# 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 milk
10 - 2 cups rhubarb, trimmed and diced
→ Lemon Drizzle
11 - Juice of 1 large lemon
12 - 1/3 cup granulated sugar
→ Decoration (Optional)
13 - Extra lemon zest for sprinkling
14 - Confectioners' sugar for dusting
# How-To Steps:
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 until pale, light, and fluffy.
04 - Add the eggs one at a time, mixing thoroughly after each addition. Stir in the lemon zest and vanilla extract until evenly distributed.
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, 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 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 skewer. Pour the lemon drizzle evenly across the hot cake, allowing it to seep into the holes.
10 - Let the cake cool in the pan for 15 minutes, then transfer it to a wire rack to cool completely. If desired, sprinkle with extra lemon zest or dust with confectioners' sugar before serving.
# Expert Advice:
01 -
- The drizzle seeps into every pocket of the crumb and keeps the cake improbably moist for days, assuming it lasts that long.
- It walks the line between pudding and afternoon tea cake, meaning you can serve it warm with custard or cold with a cuppa and neither feels wrong.
02 -
- The rhubarb will absolutely sink if the pieces are too large or the batter is too loose, so keep those dice small and the folding gentle.
- Pouring the drizzle over a cold cake is a waste of good syrup because the holes close up and the liquid just runs off the sides instead of soaking in.
03 -
- Toss the diced rhubarb in a spoonful of flour before folding it into the batter, because that light coating is what stops it from sinking to the bottom during baking.
- Use a fine microplane for the lemon zest so you get the fragrant oils without any of the bitter white pith underneath.