What you need,
For
the cake
2
1/2 cups plus 2 tablespoons all-purpose flour
1
teaspoons baking powder
1
teaspoon salt
1
cup unsalted butter
1
3/4 cups granulated sugar
1
lemon, zested
3
eggs
1/2
teaspoon lemon extract
3/4
cup buttermilk
1
pound rhubarb, trimmed and very thinly sliced (3 cups prepped)
For
the glaze
2
cups confectioners’ sugar, more as needed
Juice
of 1 lemon
1
tablespoon nearly melted butter
Preheat
oven to 350 degrees. Spray a Bundt pan with non-stick cooking spray
For
the cake, sift the 2 1/2 cups flour, the baking powder and salt together in a
bowl.
Using
a stand mixer with the paddle attachment, cream the butter, sugar and lemon
zest together on medium speed for 3 to 5 minutes, until light and fluffy.
Add
the eggs one at a time, scraping down the sides of the bowl after each
addition, then stir in the lemon extract.
Mix
in 1/3 of the flour mixture alternating with the buttermilk in two additions,
beginning and ending with the flour. Scrape down the sides of the bowl as needed.
Toss
the rhubarb with the 2 tablespoons of flour and fold into the batter. Pour the
batter into the prepared pan, smooth the top.
Bake
for 30 minutes, then rotate the pan and cook for an additional 30 minutes, or
until a toothpick comes out clean.
Cool
the cake in the pan on the wire rack for 30 minutes before turning the cake out
of the pan onto a wire rack.
To
make the lemon glaze, whisk the confectioners’ sugar, lemon juice and butter
together. The mixture will be thick. Spread the glaze over the cake as soon as
you remove it from the pan.
Cool
for 1 hour until glaze sets.
Serve
with a scoop of vanilla ice cream for a little extra treat.
Jen of My Tiny Oven
