1 tablespoon unsalted butter, at room temperature, for pan
CAKE-
2-1/2 cups plus 2 tablespoons all-purpose flour, divided use
2 teaspoons baking powder
1 teaspoon fine sea salt
1 cup (2 sticks) unsalted butter
1-3/4 cups granulated sugar
Zest of 1 lemon
3 eggs
1/2 teaspoon lemon extract
3/4 cup buttermilk
1 pound rhubarb, trimmed and sliced very thin (3 cups prepped)
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LEMON GLAZE-
2 cups sifted confectioners' sugar or more as needed
Juice of 1 lemon
1 tablespoon soft unsalted butter
Instructions
To prepare oven, pan- Preheat oven to 350 degrees. Butter 10-cup bundt pan. Set aside.
To make cake- In bowl, sift together 2 1/2 cups flour, baking powder and salt. Set aside. In mixing bowl and using hand-held mixer with beaters or stand mixer with paddle attachment, cream together butter, sugar and lemon zest at medium-high speed for 3 to 5 minutes or until light and fluffy. Add eggs, 1 at a time, scraping down bowl after each addition. Stir in lemon extract. Stir in flour mixture in 3 additions alternating with buttermilk in 2 additions, beginning and ending with flour mixture and scraping down bowl occasionally. (Note- Batter will be very thick.) Toss rhubarb with 2 tablespoons flour. Fold half of rhubarb into batter. Pour batter into prepared pan. Sprinkle remaining rhubarb on top.
To bake- Bake for 30 minutes. Rotate pan. Cook for additional 30 minutes or until top of cake is firm and center springs back when lightly touched. Cool cake in pan on wire rack for 30 minutes before inverting and removing from pan.
To make lemon glaze- Meanwhile, in bowl, whisk together confectioners' sugar, lemon juice and butter. (Note- Mixture should be thick. Add additional 1 or 2 tablespoons confectioners' sugar, if necessary.) Spread glaze over cake as soon as you remove cake from pan.
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To store- Wrapped in plastic or under cake cover, cake will keep at room temperature for 3 to 4 days.
Originally Submitted
6/15/2011
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