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Bright & Tangy Lemon Rhubarb Pound Cake with a Sweet Glaze

  • Author: olivia
  • Total Time: 80 minutes
  • Yield: 8 servings 1x
  • Diet: Vegetarian

Description

A delightful pound cake that combines zesty lemon and tart rhubarb, topped with a sweet glaze, perfect for any occasion.

Ingredients

Scale
  • 1 cup unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 4 large eggs
  • 1 tablespoon lemon zest
  • 2 tablespoons lemon juice
  • 1 teaspoon vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup sour cream
  • 1 1/2 cups rhubarb, finely chopped
  • 2 tablespoons flour (to toss rhubarb)
  • 1 cup powdered sugar (for glaze)
  • 2–3 tablespoons lemon juice (for glaze)

Instructions

  1. Preheat the oven to 350°F (175°C). Grease and flour a loaf pan or line it with parchment paper.
  2. In a large bowl, cream the softened butter and granulated sugar until light and fluffy (about 3-4 minutes).
  3. Add the eggs one at a time, beating well after each addition.
  4. Mix in the lemon zest, lemon juice, and vanilla extract.
  5. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
  6. Gradually add the dry ingredients to the wet mixture, alternating with the sour cream. Start and finish with the flour.
  7. Toss the rhubarb pieces in the 2 tablespoons of flour, then gently fold them into the batter.
  8. Pour the batter into the prepared pan and smooth the top.
  9. Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean.
  10. Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
  11. Once cool, whisk the powdered sugar and lemon juice together to create a smooth glaze. Drizzle this glaze over the cake and let it set.

Notes

Store leftover pound cake in an airtight container at room temperature for up to three days. For longer storage, wrap tightly in plastic and freeze for up to 3 months.

  • Prep Time: 15 minutes
  • Cook Time: 65 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 420
  • Sugar: 25g
  • Sodium: 200mg
  • Fat: 20g
  • Saturated Fat: 10g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 60g
  • Fiber: 1g
  • Protein: 5g
  • Cholesterol: 80mg

Keywords: pound cake, lemon, rhubarb, dessert, glaze

Find it online: https://sweettreatsrecipes.com/bright-tangy-lemon-rhubarb-pound-cake-glaze/