There’s something magical that happens when tangy lemon and tart rhubarb meet in a buttery pound cake. The bright citrus notes dance with the rosy sweetness of rhubarb, creating a symphony of spring flavors wrapped in a tender, golden crumb. This isn’t just any pound cake – it’s a celebration of seasonal treasures, where each slice delivers a perfect harmony of sweet and tart, tender and rich, familiar and extraordinary. Whether served for brunch, afternoon tea, or a special dessert, this Lemon Rhubarb Pound Cake will become your new spring baking tradition.
Why This Recipe Works
In reality, pound cakes have been beloved for generations because of their perfect balance of simplicity and indulgence. This particular recipe elevates the classic by incorporating two ingredients that are meant for each other: zesty lemon and tart rhubarb. I couldn’t resist perfecting this combination after noticing how the bright acidity of lemon perfectly complements and enhances rhubarb’s unique flavor profile.
Around here, we believe the best pound cakes achieve that perfect balance between density and tenderness. The traditional method of creaming butter and sugar until truly light and fluffy is essential to creating those tiny air pockets that give the cake its wonderful texture. By incorporating the natural moisture from rhubarb and the acidity from lemon, this cake stays moist for days while maintaining that signature pound cake crumb. The best Lemon Rhubarb Pound Cake experiences happen when you take that first bite of a still-warm slice, where the tangy-sweet flavors and rich, buttery texture create an unforgettable moment of pure culinary joy.
Key Components Breakdown
Essential Ingredients
- Butter – Use unsalted butter at room temperature for proper creaming. The quality of your butter makes a difference, so choose the best you can find.
- Sugar – Regular granulated sugar creates the perfect texture, though some recipes incorporate a bit of light brown sugar for depth.
- Eggs – Large eggs at room temperature are essential for proper incorporation and rise.
- Lemons – You’ll need both the zest and juice. Always zest before juicing, and organic lemons are ideal since you’re using the outer rind.
- Rhubarb – Fresh is best, though frozen (thawed and well-drained) can work in a pinch. Choose the reddest stalks for the most vibrant color.
- Flour – All-purpose flour works perfectly, though some variations include a portion of cake flour for extra tenderness.
- Salt – Don’t skip this! It balances the sweetness and enhances all the flavors.
- Buttermilk or sour cream – The acidity creates a tender crumb and balances the sweetness.
- Vanilla extract – A quality pure vanilla extract brings depth that complements both the lemon and rhubarb.
- Optional additions – Some variations include almond extract, cornmeal for texture, or a touch of olive oil for richness.
Equipment Needed
- Standard 9×5-inch loaf pan (or 10-cup bundt pan for a more decorative presentation)
- Stand mixer or hand mixer
- Zester or microplane
- Measuring cups and spoons
- Rubber spatula
- Parchment paper
- Cooling rack
- Knife for slicing rhubarb
The Technique Section
Critical Steps
The foundation of a perfect pound cake begins with properly creaming the butter and sugar – a step that many bakers rush through. For optimal results, beat room temperature butter and sugar together for a full 5-7 minutes until truly light and fluffy. This extended creaming creates millions of tiny air bubbles that expand during baking, giving your cake its perfect texture. A common mistake is to stop mixing once the butter and sugar are merely combined, which results in a dense, heavy cake.
When incorporating eggs, add them one at a time, beating well after each addition. This ensures they emulsify properly into the butter mixture rather than causing it to separate or curdle. If the mixture does begin to look curdled, don’t panic – adding a tablespoon of your measured flour between eggs can help stabilize the emulsion.
Preparing the rhubarb requires some attention. Cut the stalks into small pieces (about 1/4-inch dice) for even distribution throughout the batter. Some recipes call for tossing the rhubarb with a tablespoon of flour before folding into the batter – this helps prevent the pieces from sinking to the bottom during baking. For a beautiful presentation variation, reserve some thinly sliced rhubarb to arrange on top of the batter before baking.
When adding the dry ingredients, mix just until combined – overmixing develops gluten, which creates a tough rather than tender cake. Fold in the rhubarb gently by hand using a rubber spatula to maintain all those air bubbles you worked so hard to create during the creaming process.
Temperature and Timing
Proper baking temperature is crucial for pound cake success. A moderate oven (around 325°F/165°C) allows the cake to rise evenly and develop a golden crust without burning. Because pound cakes are dense by nature, they require a longer baking time than lighter cakes – typically 60-75 minutes for a standard loaf pan.
The internal temperature of a perfectly baked pound cake should reach about 210°F (99°C). If you don’t have a thermometer, the classic toothpick test works well – insert it into the center, and it should come out clean or with a few moist crumbs (not wet batter).
Cooling is a critical but often overlooked step. Allow the cake to cool in the pan for about 15-20 minutes before gently removing it to a wire rack to cool completely. This resting period allows the structure to set and prevents the cake from breaking apart when removed from the pan.
For the best flavor development, pound cakes actually improve with a bit of time. While delicious the day it’s baked, this Lemon Rhubarb Pound Cake reaches its peak flavor the day after baking, making it perfect for make-ahead entertaining.
Troubleshooting Guide
Cake Not Rising Properly
If your cake doesn’t rise as expected, there could be several culprits:
- Insufficient creaming of butter and sugar
- Eggs that are too cold
- Opening the oven door during the first 30 minutes of baking
- Oven temperature that’s too low (use an oven thermometer to verify)
Solution: Focus on thorough creaming, use room temperature ingredients, and avoid opening the oven during the critical rising phase.
Cake Sinking in the Middle
A cake that rises nicely but then sinks in the center typically indicates:
- Underbaking
- Too much leavening agent (if your recipe includes baking powder)
- Oven temperature fluctuations
Solution: Extend baking time, check your measuring accuracy, and invest in an oven thermometer.
Rhubarb Sinking to the Bottom
If all your lovely rhubarb pieces migrate to the bottom of the cake:
- Pieces may be too large or too heavy with moisture
- Batter may be too thin
Solution: Cut rhubarb into smaller pieces, toss with a tablespoon of flour before folding into the batter, and make sure your batter has proper consistency.
Overly Tart Flavor
Some rhubarb can be extremely tart, which might overwhelm more sensitive palates:
- Taste your rhubarb before using; if extremely tart, toss the diced pieces with 1-2 tablespoons of sugar and let sit for 15 minutes
- Adjust the sugar in your glaze for balance
- Consider using a mix of strawberries and rhubarb for a less intensely tart result
Variations and Adaptations
Rhubarb Placement Options
- Folded throughout: The classic approach, with rhubarb pieces evenly distributed through the batter.
- Strategic layering: Create a tunnel of rhubarb by pouring half the batter into the pan, adding a layer of rhubarb, then topping with remaining batter.
- Decorative top: Arrange thin slices of rhubarb in a pattern on top of the batter before baking for a stunning presentation.
Flavor Enhancements
- Strawberry addition: Replace up to half the rhubarb with diced strawberries for a classic flavor pairing.
- Hint of spice: Add 1/4 teaspoon of cardamom or ginger to complement the rhubarb.
- Nutty dimension: Incorporate 1/2 cup of sliced almonds or pistachios to the batter, or sprinkle on top before baking.
- Texture variation: Add 1/4 cup of cornmeal or polenta to the batter for subtle crunch and golden color.
Dietary Adaptations
- Dairy-free option: Replace butter with a high-quality dairy-free butter alternative, and use plant-based yogurt instead of buttermilk.
- Gluten-free version: Substitute an equal amount of gluten-free 1:1 baking flour blend.
- Reduced sugar: Decrease sugar by up to 25% for a less sweet cake that highlights the natural tartness of rhubarb.
Decoration and Serving Suggestions
Glazing Options
- Classic lemon glaze: Mix 1 cup powdered sugar with 2-3 tablespoons fresh lemon juice until smooth.
- Pink rhubarb glaze: Simmer 1/2 cup diced rhubarb with 2 tablespoons sugar and 1 tablespoon water until soft, then puree and strain. Mix the resulting syrup with powdered sugar for a naturally pink glaze.
- Cream cheese drizzle: Blend 4 ounces softened cream cheese with 1/2 cup powdered sugar and enough milk to reach drizzling consistency.
Accompaniments
- Whipped cream: Lightly sweetened with a hint of vanilla.
- Candied lemon slices: For a beautiful garnish.
- Rhubarb compote: Serve warm on the side for an extra punch of rhubarb flavor.
- Fresh berries: Particularly strawberries, to complement the rhubarb.
Storage and Make-Ahead
This Lemon Rhubarb Pound Cake actually improves with a bit of time, making it perfect for make-ahead entertaining. Store at room temperature, well-wrapped in plastic wrap or in an airtight container, for up to 3 days. For longer storage, refrigerate for up to a week, though bringing slices to room temperature before serving will provide the best texture and flavor.
For extended storage, this cake freezes beautifully. Wrap the completely cooled cake (either whole or in slices) tightly in plastic wrap, then aluminum foil, and freeze for up to 3 months. Thaw overnight in the refrigerator, then bring to room temperature before serving.
If you’ve added a glaze, the cake is best consumed within 2 days as the moisture from the glaze will gradually soak into the cake, potentially making the top slightly soggy (though still delicious).
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Lemon Rhubarb Pound Cake
Description
This beautiful pound cake marries the bright, tangy flavors of lemon with spring’s ruby-red rhubarb. The result is a perfectly balanced treat with a tender crumb and complex flavor profile that’s perfect for brunch, afternoon tea, or a special dessert.
Prep Time: 25 minutes | Cook Time: 65 minutes | Total Time: 1 hour 30 minutes (plus cooling) | Serves: 10-12
Ingredients
For the Cake:
- 1 cup (226g) unsalted butter, at room temperature
- 2 cups (400g) granulated sugar
- Zest of 2 lemons (about 2 tablespoons)
- 4 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract (optional)
- 2 tablespoons fresh lemon juice
- 3 cups (375g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup (180ml) buttermilk or sour cream, at room temperature
- 2 cups (240g) diced rhubarb (about 1/4-inch pieces)
- 1 tablespoon all-purpose flour (for coating rhubarb)
For the Lemon Glaze:
- 1 cup (120g) powdered sugar
- 2–3 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
Instructions
- Preheat oven to 325°F (165°C). Grease and flour a 9×5-inch loaf pan, or line with parchment paper with overhanging edges for easy removal.
- In a medium bowl, toss the diced rhubarb with 1 tablespoon of flour to coat. This helps prevent the rhubarb from sinking to the bottom during baking. Set aside.
- In a large bowl or stand mixer fitted with the paddle attachment, beat butter and sugar together on medium-high speed for 5-7 minutes until very light and fluffy. This extended creaming time is crucial for the cake’s texture.
- Add lemon zest and beat for another minute to release the oils and intensify the lemon flavor.
- Add eggs one at a time, beating well after each addition, about 30 seconds per egg. If the mixture begins to look curdled, add a tablespoon of the measured flour.
- Beat in vanilla extract, almond extract (if using), and lemon juice.
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
- With the mixer on low speed, add the flour mixture to the butter mixture in three parts, alternating with the buttermilk or sour cream (beginning and ending with flour). Mix just until each addition is incorporated.
- Gently fold in the flour-coated rhubarb pieces by hand using a rubber spatula.
- Pour the batter into the prepared pan and smooth the top. If desired, arrange a few thin slices of rhubarb decoratively on top.
- Bake for 60-75 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs (not wet batter). If the top is browning too quickly, tent loosely with aluminum foil after about 45 minutes of baking.
- Allow the cake to cool in the pan for 15-20 minutes, then gently remove to a wire rack to cool completely.
- For the glaze: Once the cake is completely cool, whisk together powdered sugar, lemon juice, and zest until smooth. Adjust consistency by adding more lemon juice for a thinner glaze or more powdered sugar for a thicker one.
- Pour or drizzle the glaze over the cooled cake, allowing it to run down the sides. Let the glaze set for about 20 minutes before slicing and serving.
Notes:
- For the most vibrant color, choose the reddest rhubarb stalks you can find.
- This cake can also be baked in a 10-cup bundt pan; increase baking time to 70-80 minutes.
- The cake’s flavor actually improves a day after baking, making it perfect for make-ahead occasions.
- Store well-wrapped at room temperature for up to 3 days, or freeze for up to 3 months.
