Zesty Rhubarb Lemon Drizzle Cake (Printable)
Moist cake with tart rhubarb pieces and tangy lemon drizzle, ideal 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 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, about 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 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. Avoid overmixing.
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. Set aside.
09 - Remove the baked cake from the oven and immediately prick the surface all over with a wooden skewer. Pour the lemon drizzle evenly over the hot cake, allowing it to soak in.
10 - Let the cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely. Optionally, sprinkle with additional lemon zest and a light dusting of powdered sugar before serving.
# Expert Tips:
01 -
- The rhubarb melts into little pockets of tartness that cut right through the sweetness of the sponge and drizzle.
- It looks impressive enough for afternoon tea but honest enough for a Tuesday night on the sofa with a cuppa.
02 -
- If you poke too few holes before pouring the drizzle, the syrup pools on top instead of soaking through, leaving the center dry.
- Tossing the rhubarb pieces in a pinch of flour before folding them in stops them from sinking to the bottom during baking.
03 -
- The rhubarb should feel firm and look brightly colored when you buy it, because limp stalks will dissolve into mush and lose that lovely tart bite.
- Pour the drizzle in a slow spiral starting from the outside edge, as this distributes the syrup more evenly than dumping it in the center.