Description
A moist and tender loaf cake featuring rhubarb and tart cherries, finished with a lemon syrup soak and a sweet lemon glaze.
Ingredients
For the Cake:
8 Tablespoons 1 stick unsalted butter, at room temperature
1 cup granulated sugar
2 extra-large eggs, at room temperature
2 Tablespoons + 2 teaspoons grated lemon zest
1 ½ cups flour
¼ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
2 Tablespoons freshly squeezed lemon juice
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 Lemon Syrup:
¼ cup granulated sugar
¼ cup freshly squeezed lemon juice
For the Glaze:
1 cup confectioners’ sugar, sifted
1 tablespoon + 1–½ teaspoons freshly squeezed lemon juice
Instructions
- Step 1: Preheat your oven to 350 degrees and set an oven rack to the middle position. Grease and flour a loaf pan, lining the bottom with parchment paper if desired.
- Step 2: In the bowl of an electric mixer, cream the butter and 1 cup of granulated sugar for about 5 minutes until light and fluffy. On medium speed, beat in the eggs one at a time, then add the lemon zest
- Step 3: In a separate bowl, sift together the flour, baking powder, baking soda, and salt. In another bowl, combine 2 tablespoons of lemon juice, the buttermilk, and vanilla extract.
- Step 4: Add the flour mixture and the buttermilk mixture to the batter in alternating batches, beginning and ending with the flour. Mix until just combined.
- Step 5: Gently fold in the rhubarb and cherries with a rubber spatula. Pour the batter into the prepared pan, smooth the top, and bake for 50 to 55 minutes, or until a toothpick inserted in the center comes out clean.
- Step 6: While the cake bakes, make the lemon syrup by combining ¼ cup granulated sugar and ¼ cup lemon juice in a small saucepan. Cook over low heat, stirring until the sugar dissolves.
- Step 7: Let the finished cake cool in the pan for 10 minutes before removing it to a wire rack set over a baking sheet. Spoon the lemon syrup over the warm cake and let it cool completely, about 1 hour.
- Step 8: To make the glaze, whisk together the confectioner’s sugar and the 1 tablespoon plus 1-½ teaspoons of lemon juice until smooth. Pour the glaze over the cooled cake, letting it drizzle down the sides.
Notes
Ensure the buttermilk, eggs and butter are at room temperature before you begin.
If using frozen rhubarb, thaw it and pat dry to remove excess moisture.
Drain and pat dry the canned cherries thoroughly using a paper towel.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American