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Zesty Lemon Rhubarb Bundt Cake: A Perfect Springtime Dessert with Homemade Charm

There’s nothing quite like the vibrant burst of fresh lemons to awaken the senses, especially when paired with the delightful tang of seasonal rhubarb. After returning home from California with an abundance of organic lemons, my kitchen was filled with a citrusy aroma that begged for both savory and sweet culinary adventures. While those bright lemons already transformed into a super yummy Lemon Chicken, I knew their true potential also lay in the realm of baking. The thought of a zesty, tender cake was simply irresistible, and it turned out to be the perfect inspiration for my next baking project.

As March rolled around, it was time to select a recipe for my monthly contribution to the Secret Recipe Club. This wonderful club involves a group of bloggers secretly cooking from each other’s sites, revealing their creations on a specific date. It’s an exciting way to discover new blogs and experiment with different recipes. My assigned blog for the month was *Smells Like Brownies*, hosted by the talented Melissa. Eager to put my fresh lemons to good use, I immediately typed “lemon” into her blog’s search bar. The results were fantastic, but one particular recipe stood out: a Lemon Rhubarb Bundt Cake. The combination instantly grabbed my attention, especially since I’m always on the lookout for innovative rhubarb recipes during the summer when it’s bountiful. After a delightful browse through Melissa’s lemon-infused offerings, including a tempting Dutch Baby with Lemon Butter, the Bundt cake emerged as the clear winner!

Choosing the Lemon Rhubarb Bundt Cake felt like a double win, not only because of its mouth-watering appeal but also because it gave me the perfect excuse to use my newest bundt pan. There’s something inherently charming about a bundt cake, with its elegant fluted design that elevates a simple cake into a beautiful centerpiece. The anticipation of filling that intricate pan with a fragrant batter and seeing the finished, perfectly shaped cake emerge is a baker’s delight. It was clear this was going to be a #winning situation!

Meeting the Baker Behind “Smells Like Brownies”

Melissa, the creative force behind *Smells Like Brownies*, shares a similar journey to mine as a stay-at-home mom. While our palates might differ—I’m quite adventurous, whereas Melissa openly admits to being a picky eater—her dedication to creating delicious meals and exquisite sweets for her family shines through. Her blog is a visual feast, boasting beautifully captured photos that truly inspire. As I explored her diverse collection of recipes, I couldn’t help but bookmark her Cake Batter Ice Cream recipe. She used it to make adorable ice cream sandwiches, and I can already envision my kids enjoying these delightful treats poolside this summer!

The Perfect Pairing: Lemon and Rhubarb

The marriage of lemon and rhubarb is truly a match made in culinary heaven. The bright, zesty notes of lemon cut through the unique tartness of rhubarb, creating a balanced flavor profile that is both refreshing and comforting. Rhubarb, with its beautiful pink and green stalks, signals the arrival of spring and early summer. Its distinct sourness mellows beautifully when baked with sugar, making it an ideal component for desserts. I was particularly thrilled to have a stash of frozen rhubarb from last summer’s harvest, conveniently stored in 1-cup bags. This foresight proved invaluable, as it meant I could enjoy this seasonal delight even out of season, perfectly complementing the fresh organic lemons from my sister in California. Having frozen rhubarb on hand is a fantastic tip for any home baker who loves to capture the taste of summer year-round.

Baking this Bundt Cake: A Simple Process with Heavenly Results

I followed Melissa’s recipe quite closely, making only a couple of minor adjustments to suit my pantry. The process was straightforward, and from the moment the ingredients began to combine, the aroma filling my kitchen was simply heavenly. Creaming the butter and sugar until light and fluffy is crucial for a tender crumb, and adding the lemon zest and juice at this stage ensures the citrus flavor is infused throughout the cake. Incorporating the eggs one at a time, followed by vanilla, builds a rich, cohesive base. The alternating addition of the dry ingredients with buttermilk helps create a smooth, well-mixed batter without overworking the gluten, which could result in a tough cake. And that buttermilk? It’s a secret weapon for moistness and a subtle tang that enhances the lemon and rhubarb. If you don’t keep buttermilk on hand, don’t fret; it’s incredibly easy to make your own with a simple substitution, as I often do!

The final touch before baking is gently folding in the flour-dusted rhubarb. Tossing the rhubarb pieces with a bit of flour before adding them to the batter is a clever trick that prevents them from sinking to the bottom of the pan, ensuring every slice of cake gets a delightful bite of tart fruit. The batter itself was so delicious, I had to resist eating it straight from the bowl! Pouring it into the meticulously buttered and floured bundt pan (making sure to get into all those beautiful crevices) promised a perfect release and an even bake.

The Essential Lemon Glaze: A Crown for Your Cake

As the cake baked to a golden perfection, my thoughts turned to the glaze. A bundt cake isn’t truly complete without a luscious glaze, and in my opinion, glaze just makes everything better! The warm cake, cooling slightly, eagerly awaited its crowning glory. A simple lemon glaze, made from powdered sugar, fresh lemon juice, a touch of milk, vanilla, and a hint of melted butter, drizzled over the still-warm cake allows it to seep into the cake ever so slightly, creating an extra layer of moisture and intense lemon flavor. I prefer my glaze to be on the thicker side, not too runny, so it beautifully coats the cake and sets into a delightful sugary shell. However, consistency can be adjusted with a bit more milk or powdered sugar to suit your personal preference.

This Lemon Rhubarb Bundt Cake is more than just a dessert; it’s a celebration of seasonal ingredients, a testament to the joy of home baking, and a beautiful example of how simple flavors can create something truly spectacular. It’s light, zesty, and utterly satisfying, perfect for a springtime brunch, a delightful afternoon tea, or as a sweet ending to any meal. This recipe truly captured the essence of spring in every bite.

As mentioned, buttermilk is a key ingredient for the cake’s texture and flavor. If you, like me, don’t always keep it in your fridge, whipping up a quick substitute is a breeze! Just follow my simple guide here:

Easy Buttermilk Substitution Guide

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Lemon Rhubarb Bundt Cake

This lemon flavored cake and glaze has bite sized pieces of rhubarb throughout. It’s a wonderful light bundt cake!

Prep Time
10 minutes

Cook Time
1 hour

Additional Time
30 minutes

Total Time
1 hour 40 minutes

Cuisine:
American

Keyword:
Lemon Rhubarb Bundt Cake

Servings:
12 servings

Calories:
390kcal

Author:
Michaela Kenkel

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Ingredients

FOR THE CAKE:
2 sticks of butter (1 cup)
1 3/4 cups granulated sugar
Zest of one large lemon + 1 teaspoon fresh lemon juice
3 large eggs
1 teaspoon pure vanilla extract
2 1/2 cups all-purpose flour (plus 2 Tablespoons for dusting rhubarb)
2 teaspoons baking powder
1 teaspoon salt
3/4 cup buttermilk (see substitution guide if needed)
1 1/2 – 2 cups fresh or frozen rhubarb (chopped small)
FOR THE GLAZE:
2 cups powdered sugar
2 teaspoons fresh lemon juice
2 teaspoons milk
1 Tablespoon melted butter
1/2 teaspoon pure vanilla extract

Instructions

Preheat your oven to 350 degrees F (175 degrees C). Thoroughly butter and flour your bundt pan, ensuring every intricate curve and crevice is coated to prevent sticking.
If you plan to make your own buttermilk substitute, prepare it now and allow it to sit for a few minutes.
In a medium-sized bowl, whisk together the 2½ cups of all-purpose flour, baking powder, and salt. Set this dry mixture aside.
In a small bowl, gently toss the chopped rhubarb with the remaining 2 tablespoons of flour. This step helps prevent the rhubarb from sinking to the bottom of the cake during baking. Set aside.
In the bowl of your stand mixer (or using a hand mixer), cream together the softened butter, granulated sugar, lemon zest, and lemon juice for approximately 5 minutes, until the mixture is light, fluffy, and pale in color.
Add the eggs one at a time, mixing well after each addition. Be sure to scrape down the sides of the bowl to ensure everything is thoroughly incorporated. Fold in the vanilla extract.
With the mixer on low speed, slowly add the flour mixture, alternating with the buttermilk, beginning and ending with the flour. Mix only until just combined, being careful not to overmix.
Gently fold in the flour-dusted rhubarb by hand until evenly distributed throughout the batter.
Pour the prepared batter evenly into your greased and floured bundt pan.
Bake for approximately 1 hour, or until a wooden skewer or toothpick inserted into the center of the cake comes out clean. Let the cake cool in the pan on a wire rack for 30 minutes before inverting.
While the cake is cooling, prepare the glaze: In a medium bowl, whisk together the powdered sugar and melted butter. Add the lemon juice and vanilla extract. Gradually add the milk, a teaspoon at a time, whisking until you achieve your desired consistency. I personally prefer a thicker, not-too-runny glaze, but you can adjust to your preference.
Carefully invert the cooled cake onto a serving plate. Drizzle the lemon glaze over the still-warm cake, allowing it to coat the surface and gently run down the fluted edges. Let the glaze set for a few minutes before slicing.
Slice and serve this delightful Lemon Rhubarb Bundt Cake as a perfect springtime treat.

Nutrition

I genuinely hope you try this Lemon Rhubarb Bundt Cake recipe. It’s a fantastic way to celebrate the flavors of spring and early summer, and it’s sure to impress with its beautiful appearance and unforgettable taste. While you’re here, be sure to explore my other lemon recipes and rhubarb creations for more inspiration. And if you’re curious about the community and fun behind The Secret Recipe Club, click the banner below to visit their homepage and learn how you can join in the culinary adventure!

Don’t forget to browse through the other incredible recipes from my group in the Secret Recipe Club below. You’ll find a treasure trove of culinary delights!

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