Description
A delicious dessert that combines the refreshing taste of lemon with the unique flavor of rhubarb in a stunning layered cake.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 3/4 cup buttermilk
- 1 1/2 cups chopped fresh rhubarb
- 1/2 cup powdered sugar (for dusting or optional glaze)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then add the vanilla extract and lemon zest, mixing well.
- Alternately add the dry ingredients and buttermilk to the wet mixture, starting and finishing with the dry ingredients. Mix until just combined.
- Gently fold in the chopped rhubarb.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.
- Dust with powdered sugar or drizzle with a simple lemon glaze before serving.
Notes
For an extra touch, serve with whipped cream or vanilla ice cream. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 20g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg
Keywords: cake, dessert, lemon, rhubarb, layered cake