When it comes to bundt cakes, I do my best to be creative and keep things interesting.
Having been a member of a monthly bundt baking group for over a year now, I’m always looking for new sources of inspiration and fun new ways to play with flavors and ingredients. I definitely have a few favorites out of all the cakes I’ve made since joining, but you may be surprised to know what my favorite kind of bundt cake is. When I’m not trying to get creative to fit a #bundtbakers theme, I like to keep things nice and simple.
Can you guess what my favorite bundt might be?
I bet most of you guessed chocolate. While I do love me some chocolate, that would be my second favorite.
One more guess…
Give up?
Lemon!
A simple lemony pound cake is tops in my book. Both dense and delicate at once, with a bright sunny citrus flavor front and center, it doesn’t get any better than that. I don’t know what it is about a citrusy pound cake, but I will just never ever get enough. The best thing about a lemon pound cake is how versatile it can be if you want to pair it with other flavors. Lemon is a perfect compliment to almost any fruit you can name. Think about it. Berries. Cherries. Stone fruit. Tropical fruit. Even other citrus! Lemon is like the little black dress of bundt cakes.
Do you have a favorite bundt cake? Well don’t keep it a secret! What is it?
Being the lemon lover I am, I did a very mature and completely dignified jump for joy when I found out that Anne of From My Sweet Heart chose Lemon as the #bundtbakers theme for June. Thank you Anne!
If you love lemon just as much as I do (or at least almost as much as I do) you MUST scroll down past the recipe to check out all the other recipes this month. Just reading through the list of titles has me drooling.
First I thought about just doing a simple lemon buttermilk pound cake, and while I’m sure I would have loved it, I wanted to do just a little bit more with this month’s sublimely summery theme. Berries would have been a great way to go, but just before joining #bundtbakers I came up with a recipe for a lemony blueberry buttermilk bundt cake that would knock your socks off. It’s so good, in fact, that it was just featured in the summer issue of Sweet Paul Magazine! Woot woot!
So that was out. Knowing this month’s theme I’m kicking myself for not keeping that one in my pocket just a little bit longer.
What else? What else?
Sometimes there are just too many amazing possibilities to be able to choose just one.
Rather than agonize over all the choices I figured I should just go about my business and let the inspiration come to me.
On my birthday last month Russell took me to lunch in Williamsburg and afterward we went for coffee at one of my favorite coffee shops. While waiting in line we passed their pastry case and inside we saw a neat little row of thick slices of rhubarb pound cake. Of course we had to try some. While their coffee never disappoints, the pound cake unfortunately did. The texture was great, and the sweetness was spot on, but it lacked in that tart rhubarb flavor that I was expecting, and their was no actual rhubarb visible anywhere in the slice. As soon as the words, “I could do better” came out of my mouth, I knew what I had to do.
Pound cake. Tart rhubarb. Summery lemon. It was on.
This pound cake is just as dense and buttery and eggy as a good pound cake should be, with just a tiny bit of extra lift thanks to the addition of a bit of baking powder. The crumb is moist and tender and perfect, with just enough sweetness to offset the tart rhubarb and compliment the bright lemon. Rather than pureeing it, the rhubarb is left in small chunks so you can see what you’re eating. An entire pound of rhubarb (4 whole cups) gets tossed with a bit of sugar and cooked for a few minutes before going into the cake batter. This way the rhubarb not only softens a bit, but also releases some of it’s juices to ensure the flavorful juice is distributed throughout the whole cake. A touch of lemon zest and juice is the perfect bright compliment to the sweetened rhubarb, and a simple lemon glaze is the only finishing touch this summery pound cake could ask for.
Rhubarb Pound Cake Bundt with Lemon Glaze
2 1/2 cups granulated sugar, divided
1 cup unsalted butter, room temperature
zest and juice of 1 lemon, separate
6 large eggs
1 tablespoon vanilla extract
1 cup buttermilk
3 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon salt
Preheat oven to 350 degrees F. Generously butter and flour a bundt pan and refrigerate.
mix the cut rhubarb with 1/2 cup of the sugar in a medium frypan or skillet. Cook over medium high heat until tender but not mushy, about 3 to 5 minutes. Set aside to cool.
In the bowl of a stand mixer (or a large mixing bowl), cream together the butter, remaining 2 cups sugar, and lemon zest until light and fluffy. Add the eggs one at a time, mixing well between additions. In a large measuring cup mix together the buttermilk, lemon juice, and vanilla; and in a medium bowl whisk together the flour, baking powder, and salt. Alternate 3 additions of flour and 2 additions of buttermilk, beginning and ending with flour, mixing until just incorporated after each addition. Scrape down the sides of the bowl and gently fold in the rhubarb and any juices until the liquid is just combined and the rhubarb is evenly distributed.
Transfer the batter to the prepared pan and smooth the top with a spatula. Bake for 60-70 minutes, or until a toothpick or cake tester inserted into the center of he cake comes out clean. Transfer to a cooling rack and let cool for about 20 minutes. Invert pan to release cake onto the rack and cool completely before adding the glaze.
Lemon Glaze
zest and juice of 2 lemons
2 1/2 cups confectioner’s (powdered) sugar
Whisk all ingredients together until well mixed and free of lumps. If a thinner consistency is desired, add a bit more lemon juice (about 1 teaspoon at a time). For a thicker consistency add more powdered sugar about 1/4 cup at a time until desired consistency is reached.
Evenly drizzle the glaze over the completely cooled cake. Cake can be served immediately but can be stored, tightly wrapped and air tight at room temperature, for about 3 days.
This list of lovely luscious lemon cakes has my mouth watering like crazy. This month’s theme is pure heaven and I couldn’t be happier to gawk and drool over this long list of tasty bundts.
- Bee’s Knees Lemon Honey Bundt from Food Lust People Love
- Blueberry-Lemon Breakfast Bundt from Cali’s Cuisine
- Bundt Cake de Limón from La Mejor Manera de Hacer
- Eggless Lemon Bundt Cake from Seduce Your Tastebuds
- Extra Lemon Bundt Cake from Los Chatos Chefs
- Lavender Lemon Cake from Magnolia Days
- Lemon & Lime Cheese Bundt Cake from Un Mordisco Un Pecado
- Lemon Apple Upside Down Bundt Cake from Simply Veggies
- Lemon Basil Bundt Cake from Tartacadabra
- Lemon Bundt Cake from Recipes, Food and Cooking
- Lemon Buttermilk Bundt Cake with Tart Lemon Glaze from Sew You Think You Can Cook
- Lemon Confetti Bundt Cake from Our Good Life
- Lemon Curd Bundt Cake with Lemon Glaze from I Love Bundt Cakes
- Lemon Honey Bundt Cake from Brunch with Joy
- Lemon Marble Bundt Cake from Jenny and Sweets
- Lemon Meringue Chiffon Cake from Baking in Pyjamas
- Lemon Poppy Seed Bundt Cake from Liv for Cake
- Lemon Poppy Seeds Bundt Cake from La Cocina de Aisha
- Lemon Poppyseed Bundt from A Day in the Life on the Farm
- Lemon Rhubarb Bundt Cake from From Gate to Plate
- Lemon Ricotta and Poppyseed Bundt Cake from Spice Roots
- Lemon Ricotta Bundt Cake from Love and Confections
- Lemon-Cranberry Poppyseed Bundt Cake from Take A Bite Out of Boca
- Mini Limoncello Bundts from Living the Gourmet
- Pink Lemon Pound Cake from Making Miracles
- Pink Lemonade Bundt from Jane’s Adventures in Dinner
- Rhubarb Pound Cake Bundt with Lemon Glaze from Brooklyn Homemaker
- Soft Lemon Rosemary Bread from Passion Kneaded
- Spring Strawberry Lemon Bundt Cake from Adventures in All Things Food
- Strawberry Lemonade Bundt Cake from Baking and Creating with Avril
- Sweet Lemon Bundt with Blackberry Glaze from From My Sweet Heart
.
.
#BundtBakers is a group of Bundt loving Bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all of our lovely Bundts by following our Pinterest board right here.
We take turns hosting each month and choosing the theme or ingredient.
Updated links for all of our past events and more information about BundtBakers can be found on our homepage.
So well put that the lemon pound cake/bundt cake is the “little black dress” of cakes. I love it and agree 100 percent!
Beautiful, beautiful job Tux on your bundt this month – it is stunning visually and I am sure delicious too :-)
LikeLiked by 1 person
Thank you! It really is such a versatile flavor for a cake
LikeLike
You certainly are creative and keep things interesting. Each month I can’t wait to see your beautiful bundt. Spectacular one this month.
LikeLiked by 1 person
Thank you so much Renee! I do what I can!
LikeLike
Your cake is beautiful — I would eat it! We have tried using rhubarb in a variety of cakes and breads and not found it very satisfying. The tart flavor gets buried under all the flour. Using 4 cups and a kicker of lemon must help that.
LikeLiked by 1 person
I definitely do think adding the lemon helps make sure the flavor is nice and tart, and using plenty of rhubarb makes sure it comes through. I almost want to try it again without the lemon just so see how well the rhubarb flavor stands out without the lemon to boost it.
Next time!
LikeLike
let me know. :)
LikeLiked by 1 person
There you are! I knew it was time. I actually went directly to your blog page yesterday to see if I missed something. I sure would like a 2lb chunk of this. Yum!
LikeLiked by 1 person
Thank you Debbie! I was upstate visiting my mom and helping her landscape her new house and fix up her dining room last week. I photographed a recipe and got it ready to go so I could write the post while I was away, but after landscaping all day I had no energy for writing at night!
You’ll be seeing it soon though!
LikeLike
No worries. Hadn’t seen you post. Glad all is well! Take your time. I know the feeling!
LikeLiked by 1 person
Pound cake is tops in my book as well. Love you addition of rhubarb which adds an interesting texture and flavor dimension. Good work!
LikeLiked by 1 person
Pound cake lends itself so well to bundt cakes too since the cakes don’t usually get frosted. Thanks for stopping by!
LikeLike
Oh my Happy Belated Birthday Wishes Tux!!! Yum. Yum. Yum.
LikeLiked by 1 person
Thanks Cheryl! :)
LikeLiked by 1 person
I have to try rhubarb in baking, I have only tried it in ice cream. Your bundt looks gorgeous!
LikeLiked by 1 person
Thank you so much! I hope you do give it a try, it goes really well with strawberries too!
LikeLike
What a fabulous way to use rhubarb! Your cake turned out beautifully.
LikeLiked by 1 person
Thank you!!!
LikeLike
Wow, there are a,ready quite a few comments but u will reiterate; that cake looks AMAZING!!! 😋
LikeLiked by 1 person
:) Thank you so much!!!
LikeLiked by 1 person
What a beautiful cake! I love rhubarb. I think it is totally underutilized and glad to have another recipe to use it.
LikeLiked by 1 person
I really wish I had a good yard to grow my own. Well rhubarb and pretty much everything else! One of these days Russell and I will have to find our own house with a little bit of land.
LikeLiked by 1 person
Sure wish you could have baked while you were home. This cake looks sooooo good!
LikeLiked by 1 person
One of these days your house will be finished and we’ll be able to just enjoy it when I come home- and do some serious cooking in that fancy ass new kitchen!
LikeLike
This bundt looks way too gorgeous and scrumptious! The Pics are great as well! Lovely post :)
LikeLiked by 1 person
Thank you so much!
LikeLike
I was waiting especially for this one, Tux! We love rhubarb at our house, when we can get it, and often pair it in pie with tart apples and a little lemon juice. But I have yet to put it in a cake. This must be rectified soon! I love that you cooked it just a little but there are still spots of red and green visible. Feast for the eyes as well as the mouth!
LikeLiked by 1 person
You’ve got to give it a shot Stacy! I wanted to get it to release a little juice without completely turning to mush so it really only took a few minutes.
LikeLiked by 1 person
Ohhh this looks absolutely amazing. I want the whole thing!
LikeLiked by 1 person
Thanks!
LikeLike
The little black dress of bundt cakes…I LOVE that!!!
LikeLiked by 1 person
Not bad right? haha!
LikeLike
Gorgeous Bundt.. Love the way, Rhubarb is peeking in every slice..
LikeLiked by 1 person
Thank you!
LikeLike
Absolutely spectacular Bundt Cake, Tux, congratulations!! It looks mouth watering to me, the combination with rhubarb sounds so good, was one of my favourite things as a child :-) Sunshine from Spain -xx-
LikeLike
Thank you!
LikeLike
“The little black dress of bundt cakes.” Very well put!
I’m with you though, lemon cakes are my favorite – they don’t feel heavy and that citrus tang keeps you coming back for more.
LikeLiked by 1 person
It’s a amazing how much butter and eggs you can pack into a pound cake and still have it feel light and airy by adding a bit of lemon!
LikeLike
This looks AMAZING! I like big bundts and I cannot lie! Yum, this is definitely a contender, but I think my favourite bundt is a Zebra Bundt… mmmm
LikeLiked by 1 person
I tried making a zebra bundt once but it didn’t work out :(
It tasted great, but the zebra stripes just looked like an ordinary marble cake. Not that there’s anything wrong with marble cake.
LikeLike
The whole monthly bundt is a fantastic idea. I love ice cream bundts too. Mmm
LikeLiked by 1 person
You know, I’ve never tried making an ice cream bundt but I’ve been playing with an idea for one in my head lately and I might just have to try it out soon.
LikeLike
The silicon moulds make it so easy. We do a Weiss bar mango and its easy to slice. I’m dreaming of a sweet potato bundt cake too. So many cakes, so little time…
LikeLiked by 1 person
Beautiful Tux! You know, pound cakes can be so rich that I think lemon would be my favourite too – they need that sharpness for contrast…
LikeLiked by 1 person
The lemon definitely helps make them feel light and refreshing even with all that butter!
LikeLiked by 1 person
Tux, congrats on being featured! It’s a great surprise and I’m super happy for you. On another note, this bundt cake is amazing and that pound cake looks fabulous. Can I get a big slice, please?
LikeLiked by 1 person
Thank you so much! I’d love to send you a slice but it’s looong gone
LikeLike
I can’t think of a favourite Bundt. It’s probably chocolate + rum. That’s also the first Bundt that I made.
Now about rhubarb. I have never seen it being sold around here. Have I not been paying attention? Or is my neighbourhood just not into rhubarb. It might be the latter.
Love your cake as usual!
LikeLiked by 1 person
Chocolate and rum sounds like a pretty great favorite to me! Anything with a bit of booze is A-Okay in my book! haha.
Sometimes I find the rhubarb hiding near the strawberries at my local market, but it might just not be very popular in your area. It is supposed to be easy to grow I think.
LikeLike
Dear Tux, I too love lemons in my dessert. There is nothing better than a slice of lemon cake to conclude a summer dinner. This pound cake looks beautiful, especially with the rhubarb in the center. Cheers, Catherine
LikeLiked by 1 person
Thanks Catherine! Lemon definitely is the perfect way to end a light summer meal!
LikeLike
Omg, this looks amazing. As you know, my love for fruity desserts is still in its infancy, but i LOVE lemon anything. And rhubarb on top of it all? Talk to me, baby hahah
LikeLiked by 1 person
Hahaha! Well, one fruit at a time! Maybe this calls for a lemon rhubarb ice cream???
LikeLiked by 1 person
I just love how gorgeous this cake is. I had my first bite of lemon bars a few years ago and fell in love with lemony sweet things. This is just taking it to the top.. Lemon and Rhubarb, — BLISS
LikeLiked by 1 person
Mmmm… Lemon bars! I love anything super bright and citrusy and sweet like that. I have a recipe for grapefruit bars here, and I’ve been thinking about trying out lime bars soon too.
LikeLike
“A simple lemony pound cake is tops in my book.” Agreed! You really can’t go wrong. Tux this bundt looks sooooo good. Like, SO good. The texture looks amazing, and that color! Wow, I am officially drooling. I love a good sweet/tart dessert, so this sounds perfect. Yum!
LikeLiked by 1 person
Thank you so much!
LikeLiked by 1 person
I’m start starting to get familiar with pound cake, it’s not recognized here in the UK, so I love that you’ve created a rhubarb one being a great rhubarb enthusiast. This cake looks absolutely wonderful, I’d love a slice right now even though it’s only 9am. Laura@ Baking in Pyjamas
LikeLiked by 1 person