Zesty Rhubarb Lemon Drizzle Cake (Printable)

Moist cake with tart rhubarb pieces and tangy lemon drizzle, ideal for spring gatherings.

# What you'll need:

→ Cake Batter

01 - 1 2/3 cups all-purpose flour
02 - 2 tsp baking powder
03 - 1/4 tsp salt
04 - 1/2 cup plus 2 tbsp unsalted butter, softened
05 - 7/8 cup granulated sugar
06 - 2 large eggs
07 - Zest of 1 lemon
08 - 1 tsp vanilla extract
09 - Scant 1/2 cup milk
10 - 2 cups fresh rhubarb, trimmed and diced

→ Lemon Drizzle

11 - Juice of 1 large lemon
12 - 1/3 cup granulated sugar

→ Decoration

13 - Extra lemon zest for sprinkling
14 - Powdered sugar for dusting

# How to make it:

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 bowl, beat the softened butter and sugar together using an electric mixer until pale and fluffy, about 3 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 flour mixture, followed by half of the milk. Repeat with the remaining flour and milk, mixing until just combined. Be careful not to 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 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 lemon juice and 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 over 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 extra lemon zest or dust with powdered sugar if desired.

# Expert Tips:

01 -
  • The lemon drizzle seeps into every pore of the cake and creates a glossy, sticky crust that is completely addictive.
  • Rhubarb pieces turn into soft, jewel toned pockets of tartness that balance the sweetness perfectly.
  • It looks impressive enough for a gathering but comes together with nothing more than a bowl and a whisk.
02 -
  • Do not skip pricking the hot cake with a skewer before pouring the drizzle because that is the only way the syrup penetrates beyond the surface.
  • Toss the rhubarb pieces in a spoonful of flour before folding them in to prevent them from sinking to the bottom during baking.
03 -
  • Rub the lemon zest directly into the measured sugar with your fingertips before creaming and it will perfume the entire cake from within.
  • Check the cake at the 45 minute mark because every oven runs differently and overbaking will dry out the tender crumb you worked so hard to build.

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