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This dessert practically screams summer. The fresh lemon flavor in the cake and the tart rhubarb topping are just so refreshing.

Prep Time    : 35 mins
Bake Time    : 50 mins + cooling

Servings      : 12


·         3 medium lemons
·         1 cup butter, softened
·         2 cups sugar
·         3 large eggs, room temperature
·         3 cups all-purpose flour
·         1 teaspoon baking powder
·         1/2 teaspoon baking soda
·         1/2 teaspoon salt
·         1 cup buttermilk

·         1 cup sugar
·         1 cup sliced fresh or frozen rhubarb
·         1 cup halved fresh strawberries
·         Confectioners' sugar, optional


·    Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan. Finely grate enough zest from lemons to measure 2 tablespoons. Cut lemons crosswise in half; squeeze juice from lemons.
·     In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in lemon juice and zest. In another bowl, whisk flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition.
·  Transfer batter to prepared pan. Bake until a toothpick inserted in the center comes out clean, 50-60 minutes. Cool in pan 10 minutes before removing to a wire rack to cool.
·    Meanwhile, for topping, combine sugar and rhubarb in a small saucepan. Bring to a boil; reduce heat. Simmer until rhubarb is almost tender, 8-10 minutes. Add halved strawberries; cook until strawberries and rhubarb are softened. Serve with cake. If desired, dust with confectioners' sugar.

Test Kitchen Tip
·         Try replacing the strawberries with chopped apples for a uniquely different flavor twist!


1 slice with 1/4 cup sauce: 481 calories, 17g fat (10g saturated fat), 88mg cholesterol, 371mg sodium, 78g carbohydrate (53g sugars, 2g fiber), 6g protein.

Recipe from tasteofhome.com

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