Zesty Rhubarb Lemon Drizzle Cake (Printable)
Moist cake with tart rhubarb pieces and tangy lemon drizzle topping, ideal for spring and summer occasions.
# What You'll Need:
→ Cake Batter
01 - 1 ⅔ cups all-purpose flour
02 - 2 teaspoons baking powder
03 - ¼ teaspoon salt
04 - ½ cup plus 2 tablespoons unsalted butter, softened
05 - ⅞ cup granulated sugar
06 - 2 large eggs
07 - Zest of 1 lemon
08 - 1 teaspoon vanilla extract
09 - Scant ½ cup whole milk
10 - 2 cups fresh rhubarb, trimmed and diced into ½-inch pieces
→ Lemon Drizzle
11 - Juice of 1 large lemon (about 3 tablespoons)
12 - ⅓ cup granulated sugar
→ Decoration
13 - Extra lemon zest for sprinkling
14 - Powdered sugar for dusting
# Steps:
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 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, about 3 to 4 minutes.
04 - Add the eggs one at a time, beating well 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, mixing gently until just combined. Do not 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 50 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 over the hot cake, allowing it to seep into the holes.
10 - Let the cake cool in the pan for 15 minutes, then carefully turn it out onto a wire rack to cool completely. Before serving, sprinkle with extra lemon zest and a light dusting of powdered sugar if desired.
# Expert Advice:
01 -
- The rhubarb sinks into golden pockets of tartness that keep every bite interesting and never too sweet.
- That warm lemon drizzle soaked into a just baked sponge creates a sticky crust on top that people genuinely fight over.
02 -
- Do not skip pricking the hot cake thoroughly before pouring the drizzle because this is what creates those moist, syrupy channels through the crumb.
- Toss the diced rhubarb in a spoonful of flour before folding it in and the pieces will suspend through the cake instead of sinking to the bottom.
03 -
- Rub the lemon zest directly into the sugar with your fingertips before creaming and the oils will perfume the entire sponge rather than sitting in tiny flecks.
- Check the cake five minutes before the timer because rhubarb moisture varies and an overbaked sponge will not absorb the drizzle as well.