LEMON RHUBARB TUBE CAKE
For a taste of summer, try this dessert. The cake's fresh lemon flavor and tart rhubarb topping are so refreshing. -Courtney Stultz, Weir, Kansas
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- 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 to measure 1/4 cup. Save remaining juice for another use. , In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add 1 egg 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 near the center comes out clean, 50-60 minutes. Cool in pan 10 minutes before removing to a wire rack., 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.
Nutrition Facts : Calories 481 calories, Fat 17g fat (10g saturated fat), Cholesterol 88mg cholesterol, Sodium 371mg sodium, Carbohydrate 78g carbohydrate (53g sugars, Fiber 2g fiber), Protein 6g protein.
LEMON BUNDT CAKE WITH BERRY RHUBARB GLAZE
Provided by Food Network Kitchen
Categories dessert
Time 2h40m
Yield 10 servings
Number Of Ingredients 16
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.
RHUBARB BUNDT CAKE
A swirl of rhubarb jam graces the center of this vanilla-y Bundt cake. This is one of those cakes that keeps well for several days, and may even taste better on the 2nd or 3rd day after baking.
Provided by Kim
Categories Rhubarb Recipes
Time 2h10m
Yield 12
Number Of Ingredients 15
Steps:
- Combine rhubarb, 1/2 cup sugar, and salt in a saucepan. Bring to a simmer over medium heat. Cook until rhubarb has broken down and mixture has thickened, stirring occasionally, 8 to 10 minutes. Remove from heat and stir in lemon juice. Place mixture into a heat-safe bowl and place into the refrigerator to cool.
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-cup Bundt® pan.
- Whisk flour, baking powder, salt, and baking soda together in a small bowl.
- Cream butter, oil, and sugar together with an electric mixer in a large bowl until light and fluffy, about 3 minutes. Add in eggs, 1 at a time, mixing well after each addition. Beat mixture for another 3 minutes on medium-high speed until batter has lightened in color. Mix in vanilla and almond extracts. Add in half of the flour mixture and mix until just combined. Pour in buttermilk and mix until just combined. Add in remaining flour mixture and mix until just combined. Do not overmix.
- Pour half of the batter into the prepared Bundt® pan and smooth into an even layer. Remove rhubarb jam from fridge, and carefully spoon over the batter. Place dollops of remaining batter over the jam, and gently smooth into an even layer; taking care to cover the jam completely.
- Place pan into preheated oven and bake until a bamboo skewer inserted into the center of the cake comes out with just a few moist crumbs, 55 to 60 minutes. Cool cake in pan for 30 minutes before gently running a knife around the edges to loosen. Invert cake onto a wire rack and cool completely.
Nutrition Facts : Calories 386.4 calories, Carbohydrate 60.4 g, Cholesterol 68.1 mg, Fat 14 g, Fiber 1.2 g, Protein 5.6 g, SaturatedFat 6.2 g, Sodium 300.2 mg
LEMON BUTTERMILK RHUBARB BUNDT CAKE
Make and share this Lemon Buttermilk Rhubarb Bundt Cake recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 2h30m
Yield 12 serving(s)
Number Of Ingredients 14
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.
More about "lemon rhubarb olive oil bundt cake recipes"
LEMON RHUBARB BUNDT CAKE - AN AFFAIR FROM THE HEART
From anaffairfromtheheart.com
4.3/5 (58)Total Time 1 hr 40 minsCuisine AmericanCalories 390 per serving
- Preheat oven to 350 degrees. Butter and flour bundt pan, making sure to get in every little space.
BEST SPRING DESSERT RECIPES | MARTHA STEWART
From marthastewart.com
BUNDT CAKE RECIPES | MARTHA STEWART
From marthastewart.com
OLIVE OIL BUNDT CAKE | LEMON HONEY GLAZE - THIS ITALIAN …
From thisitaliankitchen.com
CITRUS RHUBARB OLIVE OIL BUNDT CAKE - KITCHY COOKING
From kitchycooking.com
LEMON RHUBARB BUNDT CAKE - THE BAKER CHICK
From thebakerchick.com
Reviews 5Servings 1
MEYER LEMON OLIVE OIL CAKE RECIPE | FOOD NETWORK
From foodnetwork.com
Author Traci Des JardinsSteps 5Difficulty Intermediate
LEMONADE BUNDT CAKE RECIPE (EASY AND MOIST) - OLIVES + THYME
From olivesnthyme.com
ALMOND OLIVE OIL LEMON BUNDT CAKE RECIPE - EASY RECIPES
From recipegoulash.cc
PISTACHIO BUNDT CAKE WITH CHERRY GLAZE | THE CAKE BOUTIQUE
From thecakeboutiquect.com
OLIVE OIL LEMON BUNDT CAKE — UNWRITTEN RECIPES
From unwrittenrecipes.com
LEMON AND OLIVE OIL CAKE WITH LIMONCELLO GLAZE RECIPE
From today.com
LEMON OLIVE OIL MINI BUNDT CAKES LEMON OLIVE OIL POUND CAKE
From etsy.com
LEMON OLIVE OIL BUNDT CAKE - MADISON EATS FOOD TOURS
From madisoneatsfoodtours.com
HOW TO MAKE A BUNDT CAKE USING A CAKE MIX | THE CAKE BOUTIQUE
From thecakeboutiquect.com
LEMON-RHUBARB OLIVE-OIL BUNDT CAKE | RECIPE | RECIPES, …
From pinterest.com
15 LEMON LAVENDER BUNDT CAKE RECIPE - SELECTED RECIPES
From selectedrecipe.com
RHUBARB ADDS GREAT MOISTNESS AND RICHNESS TO THIS SEASONAL …
From thegoldendish.com
20 DESSERT RECIPES USING GREEK YOGURT - THE BAKING CHOCOLATESS
From thebakingchocolatess.com
EASY LEMON OLIVE OIL CAKE (DAIRY FREE) - SAVORING ITALY
From savoringitaly.com
WHITE CHOCOLATE COCONUT BUNDT CAKE RECIPE UK | THE CAKE BOUTIQUE
From thecakeboutiquect.com
15 MOIST BUNDT CAKE RECIPE FROM SCRATCH - SELECTED RECIPES
From selectedrecipe.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love