Thursday, April 28, 2016

Lemon Rhubarb Cake with Honey-Lemon Glaze

Cake Ingredients
1 stick of butter
1¾ cups sugar
zest of one lemon + 1 teaspoon juice (I had tiny lemons so I used two)
3 eggs
1 teaspoon vanilla
2½ cups flour (+2 Tablespoons)
2 teaspoons baking powder
1 teaspoon salt
¾ cup buttermilk (or 3/4 c milk w 1 1/2 T lemon juice - mix and let set 5 min before using)
2 cups rhubarb, chopped small (a bit more is better)

Glaze Ingredients
3/4 c honey
3/4 c brown sugar
zest & juice of two lemons

Cake Instructions
  1. Preheat oven to 350 degrees. Butter and flour bundt pan, making sure to get in every little space.
  2. (If you are making your own buttermilk, get that going now.)
  3. In a medium sized bowl, whisk together 2½ cups flour, baking powder, and salt. Set Aside.
  4. Dust rhubarb with 2 Tablespoons flour in a small bowl. Set aside.
  5. In your mixer, cream together butter, sugar lemon zest and juice for 5 minutes, until light and fluffy.
  6. Add the eggs one at a time, scraping the bowl and incorporating thoroughly after each. Fold in vanilla.
  7. Slowly add flour mixture, rotating with buttermilk to batter, and mix to combine.
  8. Fold in rhubarb.
  9. Pour into prepared bundt pan.
  10. Bake for approximately 1 hours, or until a toothpick inserted in the center comes out clean. Cool in pan, for 30 minutes.
Glaze Ingredients
  1. Heat all glaze ingredients over medium low heat.
  2. Blend well then spoon over cake to coat.


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