Lemon cake recipe with rhubarb for two
This crazy delicious Lemon Cake Recipe with rhubarb and cherries for Two is bursting with fresh lemon flavor and a hint of rhubarb and cherry. With a moist, tender crumb, a bright and tangy lemon syrup plus a sweet lemon glaze it's sure to be a keeper recipe you will be asked to make again and again.
Servings: 8 slices
Ingredients
- 8 Tablespoons 1 stick unsalted butter, at room temperature
- 1 ¼ cups granulated sugar divided using 1 cup for the batter and ¼ cup for the lemon syrup
- 2 extra-large eggs at room temperature
- 2 Tablespoons + 2 teaspoons grated lemon zest 3 -4 large lemons
- 1 ½ cups flour
- ¼ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 6 Tablespoons freshly squeezed lemon juice divided, using 2 table spoons in the batter and the remaining in the lemon syrup
- 6 Tablespoons buttermilk at room temperature
- ½ teaspoon pure vanilla extract
- 5 ounces ½ cup rhubarb, finely chopped
- 5 ounces ½ cup canned tart cherries, drained and patted dry
For the glaze:
- 1 cup confectioners’ sugar sifted
- 1 tablespoon + 1-½ teaspoons freshly squeezed lemon juice
Instructions
- Before you begin: Gather your ingredients. Bring the buttermilk, eggs and butter to room temperature. Adjust the oven rack to middle position and heat oven to 350 degrees. If using frozen rhubarb, thaw and pat dry to remove excess moisture. Drain and pat dry the cherries using a paper towel. Grease and flour a loaf pan. You may also line the bottom with parchment paper, if desired. Zest your lemon then juice the lemons.
- In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and 1 cup granulated sugar, until light and fluffy, about 5 minutes. With the mixer on medium speed, add the eggs, 1 at a time, and then add the lemon zest.
- Meanwhile, sift together the flour, baking powder, baking soda, and salt in a bowl. In another bowl, combine 2 tablespoons lemon juice, buttermilk, and vanilla. Starting with about one-third of the sifted flour mixture, then add one-third of the buttermilk mixture to the batter. Continue alternately adding these mixtures to the batter, beginning and ending with the flour.Gently fold in the rhubarb and cherries using rubber spatula. Pour the batter into the pan, smooth the top with a rubber spatula, and bake for about 50 – 55 minutes, until a toothpick inserted into the center of the cake comes out clean.
- While the cake bakes, combine ¼ cup granulated sugar with ¼ cup lemon juice in a small saucepan, cooking over low heat until the sugar dissolves. When the cake is done, place the pan on a wire rack and allow to cool for 10 minutes. Remove the cake from the pan and set it on a rack over a baking sheet; spoon the lemon syrup over the cake. Now allow the cake to cool completely before glazing, about 1 hour.
- For the glaze, whisk together confectioner’s sugar and the lemon juice in a bowl, until smooth. Pour over the tops of the cake, allowing the glaze to drizzle down the sides.