Lemon Rhubarb Tube Cake is a delightful dessert that balances the tartness of rhubarb with the bright, zesty flavor of lemon. This moist and tender cake, baked in a tube pan, is perfect for spring and summer gatherings. The rhubarb adds a refreshing tang, while the lemon glaze on top provides a sweet citrus finish. Whether you’re a fan of rhubarb or looking to try something new, this cake is sure to impress with its unique combination of flavors.
Ingredients:
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tablespoon lemon zest
- 1/4 cup fresh lemon juice
- 1 cup sour cream
- 2 cups chopped rhubarb (fresh or frozen)
- Powdered sugar (optional for dusting)
Lemon Glaze:
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
Instructions:
- Preheat the oven: Preheat your oven to 350°F (175°C). Grease and flour a tube pan, ensuring all surfaces are covered to prevent sticking.
- Prepare the dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Cream the butter and sugar: In a large mixing bowl, beat the softened butter and sugar together until light and fluffy, about 3-4 minutes. Add the eggs one at a time, beating well after each addition. Stir in the lemon zest and lemon juice.
- Mix the batter: Gradually add the dry ingredients to the butter mixture, alternating with the sour cream, beginning and ending with the flour mixture. Mix until just combined, being careful not to overmix.
- Fold in the rhubarb: Gently fold the chopped rhubarb into the batter until evenly distributed.
- Bake the cake: Pour the batter into the prepared tube pan and spread it evenly. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes, then remove it from the pan and allow it to cool completely on a wire rack.
- Make the lemon glaze: In a small bowl, whisk together the powdered sugar, lemon juice, and lemon zest until smooth.
- Glaze and serve: Once the cake has cooled, drizzle the lemon glaze over the top. Optionally, dust with powdered sugar for an extra touch of sweetness.
Enjoy this tangy, refreshing Lemon Rhubarb Tube Cake with your favorite cup of tea or coffee!
