Lemon Bundt Cake with Berry Rhubarb Glaze Recipe

Name: Lemon Bundt Cake with Berry Rhubarb Glaze
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 1/4 cups cake flour, sifted; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon fine salt; 3/4 cup sour cream; Finely grated zest from 1 lemon; 1/4 cup lemon juice; 2 tablespoons pure vanilla extract; 4 large eggs; 2 1/4 cups sugar; 3/4 cup vegetable oil; 1 1/2 cups fresh or frozen finely chopped rhubarb (thawed), about 6 ounces; 1 cup (about a 12-ounce jar) red berry jam (such, strawberry, red current, lingonberry or seedless red raspberry); 1 to 2 tablespoons water; Pinch fine salt; 1/2 teaspoon pure vanilla extract

Servings: persons

3 1/4 cups cake flour, sifted
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine salt
3/4 cup sour cream
Finely grated zest from 1 lemon
1/4 cup lemon juice
2 tablespoons pure vanilla extract
4 large eggs
2 1/4 cups sugar
3/4 cup vegetable oil
1 1/2 cups fresh or frozen finely chopped rhubarb (thawed), about 6 ounces
1 cup (about a 12-ounce jar) red berry jam (such, strawberry, red current, lingonberry or seedless red raspberry)
1 to 2 tablespoons water
Pinch fine salt
1/2 teaspoon pure vanilla extract

1
Special equipment: 10-cup bundt pan
2
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.
3
Whisk the flour, baking powder, baking soda and salt together in a large bowl and set aside.
4
In another bowl, whisk the sour cream, lemon zest, lemon juice and vanilla and set aside.
5
Whisk the eggs and sugar together in another bowl, stirring vigorously to lighten the eggs.
6
Gradually whisk in the oil until evenly combined.
7
Add the sour cream mixture and stir together.
8
Add the dry ingredients and stir with a wooden spoon just until combined but still a bit lumpy.
9
Pour the batter into the prepared pan.
10
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.
11
Cool 10 minutes; then unmold cake onto a rack placed over a baking sheet.
12
Cool.
13
(The cake can be prepared to this point a day ahead.)
14
When ready to serve.
15
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.
16
Add a bit more water, if the glaze gets too thick .
17
Remove from the heat and stir in vanilla.
18
Let cool slightly.
19
Spoon some of the glaze over the top of the cake, and reserve the rest for serving with sliced cake.
20
Serve.
21
Cook's Note: We like to bake this cake the day before we serve it so the flavors and texture ripen.
22
If you bake it a day ahead, glaze the day you plan to serve it.

1448

kcal

Calories

Fat

194

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 3 1/4 cups cake flour, sifted, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon fine salt, and more.

Yes, Lemon Bundt Cake with Berry Rhubarb Glaze falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Lemon Bundt Cake with Berry Rhubarb Glaze

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions