A few summers back, I stumbled into a small-town farmer’s market while road-tripping through the Pacific Northwest. It was early June, rhubarb season at its peak, and a sweet older woman behind a table stacked with crimson stalks offered me a sample of her homemade rhubarb lemonade.

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It was tangy, bright, with just enough sweetness—and it lingered in my mind for days. When I got home, I couldn’t stop thinking about how to capture that flavor in a dessert. After a little experimenting (and a few failures involving too much tartness or dry textures), I landed on this rhubarb lemonade pound cake.

It took me a few tries to strike the perfect balance between buttery richness and lemony brightness, but once I folded in the fresh rhubarb and poured on that silky glaze, I knew I had something special. This cake isn’t just a treat—it’s an ode to summer simplicity and a celebration of seasonal ingredients. Whether you’re a rhubarb skeptic or a lifelong fan, this one’s for you.

Short Description

This Moist Rhubarb Lemonade Pound Cake blends the rich texture of classic pound cake with the refreshing zest of lemon and the fruity tang of fresh rhubarb, all topped with a smooth lemonade glaze.

Key Ingredients

For the cake:

1 cup unsalted butter, softened
2 1/2 cups granulated sugar
4 large eggs
1 tablespoon lemon zest
1/4 cup fresh lemon juice
1 teaspoon vanilla extract
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup buttermilk
1 1/2 cups chopped fresh rhubarb (lightly dusted with flour)

For the lemonade glaze:

1 cup powdered sugar
2–3 tablespoons fresh lemon juice
1/2 teaspoon lemon zest
Optional: splash of buttermilk or vanilla

Tools Needed

10–12 cup Bundt pan
Stand mixer or hand mixer
Large and medium mixing bowls
Whisk
Cooling rack
Citrus zester
Spatula

Cooking Instructions

Step 1: Prepare the Pan and Preheat
Preheat your oven to 325°F (163°C). Grease and flour a 10–12 cup Bundt pan thoroughly, making sure you reach all the curves and corners. This prevents sticking and ensures a clean release.

Step 2: Cream the Butter and Sugar
In a large mixing bowl, cream together the softened butter and granulated sugar using a mixer on medium speed. Beat for 4–5 minutes until the mixture is light, pale, and fluffy. This step adds essential air to your batter.

Step 3: Add Eggs and Flavorings
Add the eggs one at a time, mixing well after each addition. Stir in the lemon zest, fresh lemon juice, and vanilla extract. The batter may look slightly curdled at this point, but that’s perfectly fine—it will smooth out in the next step.

Step 4: Combine Dry Ingredients
In a separate medium bowl, whisk together the flour, baking powder, and salt. This evenly distributes the leavening and prevents overmixing later.

Step 5: Alternate Adding Flour and Buttermilk
With the mixer on low, add the dry mixture to the wet ingredients in three additions, alternating with the buttermilk. Begin and end with the flour. Mix just until incorporated—don’t overbeat.

Step 6: Fold in the Rhubarb
Lightly toss the chopped rhubarb in a tablespoon of flour to prevent sinking. Gently fold the floured rhubarb into the batter using a spatula, being careful not to deflate the mixture.

Step 7: Bake the Cake
Pour the batter into the prepared Bundt pan and smooth the top with a spatula. Bake for 75–85 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.

Step 8: Cool and Invert
Let the cake cool in the pan for 15 minutes. Then carefully invert it onto a wire rack and allow it to cool completely. Don’t rush this part—cooling is key to a good texture.

Step 9: Make the Glaze
In a small bowl, whisk together powdered sugar, lemon juice, lemon zest, and optional buttermilk or vanilla until smooth and pourable. Adjust the consistency by adding more lemon juice or powdered sugar as needed.

Step 10: Glaze and Serve
Drizzle the glaze generously over the cooled cake, letting it cascade down the sides. Allow it to set slightly before slicing and serving.

Why You’ll Love This Recipe

– Ultra-moist texture from real butter and buttermilk

– Balanced sweet-tart flavor from lemon and rhubarb

– Fresh and seasonal—perfect for spring and summer

– Easy enough for casual bakers but elegant enough for entertaining

– Stays moist for days (if it lasts that long!)

Mistakes to Avoid & Solutions

Overmixing the batter: This can lead to a dense, tough crumb. Mix just until the flour is absorbed.

Adding rhubarb without flouring: The rhubarb may sink to the bottom. Toss pieces in a bit of flour first.

Underbaking: Because this is a dense cake, test with a toothpick in several spots to ensure doneness.

Removing too early from the pan: Let it cool for at least 15 minutes before inverting, or the cake may break.

Using bottled lemon juice: Always use fresh lemon juice and zest for the best bright, natural flavor.

Serving and Pairing Suggestions

– Serve thick slices with a dollop of whipped cream or Greek yogurt.

– Pair with fresh berries for extra color and brightness.

– Serve alongside tea, iced coffee, or sparkling lemonade.

– Great for brunch tables, showers, or as a springtime dessert centerpiece.

– Try it toasted lightly and spread with lemon curd for breakfast the next day.

Storage and Reheating Tips

Store at room temperature: Wrap tightly in plastic wrap or store in an airtight container for up to 3 days.

Refrigerate: If your kitchen is warm, refrigerate for up to 5 days. Bring to room temperature before serving.

Freeze: Wrap individual slices in plastic wrap and foil. Freeze for up to 2 months.

Reheat: For a warm slice, microwave for 10–15 seconds. Glaze may soften slightly.

FAQs

1. Can I use frozen rhubarb instead of fresh?
Yes, but thaw it completely and pat it dry before flouring and folding into the batter to prevent excess moisture.

2. Why did my cake stick to the Bundt pan?
Make sure your pan is well-greased and floured. A nonstick Bundt pan also helps. Letting the cake cool for 15 minutes before inverting is crucial.

3. Can I make this cake dairy-free?
You can try using vegan butter and plant-based buttermilk (like almond milk + lemon juice). Note: texture and flavor may slightly differ.

4. What’s the best way to zest a lemon?
Use a fine microplane and only remove the yellow outer layer—avoid the bitter white pith underneath.

5. Can I make this in a loaf pan?
Yes, but divide the batter between two greased 9×5-inch loaf pans and reduce the baking time to around 55–65 minutes.

Tips & Tricks

Always zest lemons before juicing—zesting a squeezed lemon is tricky!

Lightly dust your rhubarb with flour just before folding to prevent clumping.

If you prefer a thicker glaze, add only 2 tbsp lemon juice. For a thinner drizzle, go with 3 tbsp.

For a professional look, glaze the cake over a wire rack with parchment underneath to catch drips.

Let the cake cool fully before glazing to prevent the glaze from melting off.

Recipe Variations

Strawberry-Rhubarb Twist: Replace half the rhubarb with chopped strawberries. Follow the same steps, folding in both fruits together before baking. This version leans a little sweeter with hints of jammy flavor.

Orange-Rhubarb Cake: Swap lemon juice and zest for orange juice and zest for a warmer citrus profile. Keep the glaze citrusy with orange zest and just a touch of vanilla.

Gluten-Free Option: Use a 1:1 gluten-free all-purpose flour blend. Add 1/2 tsp xanthan gum if your blend doesn’t contain it.

Almond-Lemon Version: Replace vanilla extract with almond extract and add 1/3 cup slivered almonds into the batter. It brings a nutty, aromatic flavor that pairs beautifully with lemon.

Final Thoughts

Baking this Rhubarb Lemonade Pound Cake reminded me that the best recipes don’t always come from cookbooks—they often evolve from simple inspirations and seasonal cravings. The interplay between the tart rhubarb and sunny lemon creates something comforting yet unexpectedly refreshing. It’s the kind of cake that fits perfectly on a picnic table or as the sweet reward after a long day spent in the garden.

Whether you’re slicing it thick for breakfast or serving it to guests with chilled tea, this dessert has an easy elegance that feels both homey and special. Every time I make it, I’m reminded how seasonal produce can elevate even the most traditional recipes. I hope you enjoy it as much as I do—and maybe even find your own twist to make it yours.

Moist Rhubarb Lemonade Pound Cake