Lemon Bundt Cake With Berry Rhubarb Glaze Recipes

LEMON BUNDT CAKE WITH BERRY RHUBARB GLAZE

Steps:

• Position a rack in the middle of the oven and preheat to 350 degrees F. Generously brush the bundt pan with shortening and dust with flour.
• Whisk the flour, baking powder, baking soda and salt together in a large bowl and set aside. In another bowl, whisk the sour cream, lemon zest, lemon juice and vanilla and set aside.
• Whisk the eggs and sugar together in another bowl, stirring vigorously to lighten the eggs. Gradually whisk in the oil until evenly combined. Add the sour cream mixture and stir together. Add the dry ingredients and stir with a wooden spoon just until combined but still a bit lumpy. Pour the batter into the prepared pan.
• Bake the cake until it pulls away from the sides of the pan and a skewer inserted into the center of the cake comes out clean, about 1 hour. Cool 10 minutes; then unmold cake onto a rack placed over a baking sheet. Cool. (The cake can be prepared to this point a day ahead.)
• When ready to serve. Combine the rhubarb, jam, water and salt in a small saucepan and simmer until the rhubarb gets translucent and syrupy, almost jewel like,, about 10 minutes. Add a bit more water, if the glaze gets too thick . Remove from the heat and stir in vanilla. Let cool slightly. Spoon some of the glaze over the top of the cake, and reserve the rest for serving with sliced cake. Serve.

LEMON BUTTERMILK RHUBARB BUNDT CAKE

Steps:

• Preheat oven to 350°.
• Butter a 10-cup Bundt pan.
• Sift the 2 1/2 cups flour, the baking powder, and salt together in a bowl.
• Using an electric mixer with beaters or paddle attachment, cream the butter, sugar, and lemon zest together on med-high speed for 3-5 minutes, until light and fluffy.
• Add the eggs one at a time, scraping down the sides of the bowl after each addition, then stir in the lemon oil.
• Stir in the flour mixture in 3 additions alternating with the buttermilk in 2 additions, beginning and ending with the flour mixture; the batter will be very thick.
• Toss the rhubarb with the 2 T flour and fold half of the rhubarb into the batter.
• Pour the batter into the prepared pan and sprinkle the remaining rhubarb on top.
• Bake for 30 minutes, then rotate pan and cook for an additional 30 minutes, or until the top of the cake is firm and the center springs back when lightly touched.
• Cool the cake in its pan on a wire rack for 30 minutes before inverting and removing the pan.
• Glaze-whisk the powdered sugar, lemon juice, and butter together.
• The mixture should be thick; if not, whisk in another tablespoon or two of powdered sugar.
• Spread glaze over the cake as soon as you remove the cake from the pan.
• Store-covered with a cake cover or plastic wrap, the cake will keep at room temperature for 3-4 days.