Moist Rhubarb Lemonade Pound Cake
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.
Ingredients
For the cake:
- 1 cup unsalted butter softened
- 2½ cups granulated sugar
- 4 large eggs
- 1 tablespoon lemon zest
- ¼ cup fresh lemon juice
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup buttermilk
- 1½ cups chopped fresh rhubarb lightly dusted with flour
For the lemonade glaze:
- 1 cup powdered sugar
- 2 –3 tablespoons fresh lemon juice
- ½ teaspoon lemon zest
- Optional: splash of buttermilk or vanilla
Instructions
- Preheat oven to 325°F (163°C). Grease and flour a 10–12 cup Bundt pan thoroughly. Beat butter and sugar on medium speed for 4–5 minutes until light and fluffy.
- Add eggs one at a time, mixing after each. Stir in lemon zest, lemon juice, and vanilla. Whisk together flour, baking powder, and salt in a separate bowl.
- With mixer on low, add dry ingredients in three parts, alternating with buttermilk. Start and end with flour. Mix until just combined.
- Toss chopped rhubarb with 1 tbsp flour, then gently fold into batter.
- Pour batter into pan, smooth the top, and bake 75–85 minutes, until a toothpick comes out clean.
- Cool cake in pan 15 minutes, then invert onto a wire rack to cool completely.
- Whisk powdered sugar, lemon juice, zest, and optional buttermilk or vanilla until smooth and pourable.
- Drizzle glaze over cooled cake. Let set, then slice and enjoy.