Zesty Rhubarb Lemon Drizzle Cake (Printable)
Moist cake with tart rhubarb pieces and tangy lemon drizzle topping.
# 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 (Optional)
13 - Extra lemon zest for sprinkling
14 - Confectioners' sugar for dusting
# How To Cook:
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 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 3–4 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. Do not overmix.
06 - Gently fold the diced rhubarb pieces into the batter using a spatula, distributing evenly without crushing the fruit.
07 - Spoon the batter into the prepared pan and smooth the top with a spatula. Bake for 50–55 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 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 to a wire rack to cool completely. Before serving, sprinkle with additional lemon zest or dust with confectioners' sugar if desired.
# Expert Suggestions:
01 -
- The lemon drizzle seeps into every crumb, so each bite carries that warm, tangy sweetness without needing frosting.
- Rhubarb pieces create pockets of jammy tartness that surprise you and keep you reaching for another slice.
02 -
- Do not skip pricking the hot cake thoroughly before pouring the drizzle because the syrup needs those channels to travel deep into the crumb.
- Tossing the diced rhubarb in a pinch of flour before folding it in prevents the pieces from sinking to the bottom during baking.
03 -
- Test the cake five minutes before the end of the suggested baking time because every oven runs differently and a dry crumb cannot be rescued by any amount of drizzle.
- Use a light colored metal tin rather than dark or glass because darker tins cause the edges to overbrown before the center is fully set.