Lemon Buttermilk Rhubarb Bundt Cake
Brighten up your dessert table with this Lemon Buttermilk Rhubarb Bundt Cake—an irresistibly moist and tender treat that combines the tangy sweetness of fresh rhubarb with zesty lemon flavor. Made with creamy buttermilk and a touch of vanilla, this Bundt cake boasts a perfectly balanced flavor profile with a delightfully light crumb. The diced rhubarb adds vibrant pops of tartness throughout the cake, while a dusting of powdered sugar makes for an elegant finish. With just 20 minutes of prep time, this easy-to-make recipe is perfect for spring gatherings, brunches, or simply satisfying your sweet tooth.
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Recipe Information
Ingredients
- 3 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.5 teaspoons Salt
- 1 cup Unsalted butter, softened
- 2 cups Granulated sugar
- 3 Large eggs
- 1 cup Buttermilk
- 0.25 cup Lemon juice
- 1 tablespoon Lemon zest
- 1 teaspoon Vanilla extract
- 2.5 cups Rhubarb, diced
- 0.25 cup Powdered sugar (for garnish)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 10-cup Bundt pan thoroughly to prevent sticking.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, use an electric mixer to cream the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, beating well after each addition.
In a separate bowl or measuring cup, combine the buttermilk, lemon juice, lemon zest, and vanilla extract.
With the mixer on low speed, alternately add the dry ingredients and the buttermilk mixture to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
Gently fold the diced rhubarb into the batter using a spatula, ensuring it is evenly distributed.
Pour the batter into the prepared Bundt pan and smooth the top with a spatula.
Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and allow it to cool in the pan for 10-15 minutes. Then carefully invert the cake onto a wire rack to cool completely.
Once cooled, dust the top of the cake with powdered sugar before serving.
Nutrition Facts
Calories |
5137 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 219.5 g | 281% | |
| Saturated Fat | 131.6 g | 658% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 1102 mg | 367% | |
| Sodium | 3229 mg | 140% | |
| Total Carbohydrate | 749.1 g | 272% | |
| Dietary Fiber | 17.9 g | 64% | |
| Total Sugars | 450.4 g | ||
| Protein | 68.7 g | 137% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 808 mg | 62% | |
| Iron | 20.8 mg | 116% | |
| Potassium | 2153 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
