Zesty Rhubarb Lemon Drizzle Cake (Printable)
Moist cake with tart rhubarb pieces and tangy lemon drizzle topping
# What You'll Need:
→ Cake Batter
01 - 1⅔ 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
→ Optional Decoration
13 - Extra lemon zest for sprinkling
14 - Powdered sugar for dusting
# Directions:
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, 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, folding gently until just combined. Do not overmix.
06 - Gently fold the diced rhubarb pieces into the batter until evenly dispersed.
07 - Spoon the batter into the prepared pan and smooth the top with a spatula. Bake for 45–55 minutes, or until a wooden skewer inserted into the center comes out clean.
08 - While the cake bakes, whisk together the lemon juice and granulated sugar in a small bowl until the sugar has fully dissolved. Set aside.
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 soak in.
10 - Let the cake cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely. Dust with powdered sugar and sprinkle with extra lemon zest before serving, if desired.
# Expert Tips:
01 -
- The rhubarb sinks into the batter just enough to create pockets of jammy tartness without turning soggy.
- That hot lemon drizzle poured straight from the oven soaks deep into every crumb, keeping the cake ridiculously moist for days.
02 -
- Do not skip pricking the cake before pouring the drizzle, because without those holes the syrup pools on top instead of soaking through the crumb.
- If your rhubarb is very thick and woody, peel the outer strings first or the pieces will stay tough even after baking.
03 -
- Toss the diced rhubarb in a spoonful of flour before folding it into the batter, because the light coating prevents the pieces from sinking to the bottom during baking.
- Use a cocktail skewer or toothpick rather than a thick wooden skewer to prick the cake, because smaller holes absorb the drizzle more evenly without leaving visible channels.