A refreshing and moist spring lemon cake dotted with tart pieces of rhubarb. Lemon and rhubarb are a wonderful combination, although the rhubarb can be replaced with raspberries or blueberries. You can’t go wrong ;).
Ingredients for the lemon and rhubarb cake:
- 120 g butter
- 200 g caster sugar
- 3 large eggs
- zest of 1 lemon
- 220 g plain flour
- 1½ tsp baking powder
- 60 ml lemon juice
- 400 g rhubarb
All ingredients should be at room temperature. Cut the rhubarb into 1–2 cm pieces (do not peel).
Cream the butter and sugar together in a bowl until pale and fluffy. Add the eggs, one at a time, beating well after each addition (the batter may curdle slightly at this stage, but it won’t affect the finished cake). Add the lemon zest and mix. Sift in the plain flour and baking powder, then add the lemon juice. Gently mix with a spatula until just combined – do not overmix.
Line the bottom of a 23 cm cake tin with baking paper. Spoon the batter into the tin and level the top. Arrange the rhubarb evenly over the batter.
Bake at 170°C for about 40 minutes, or until a skewer inserted into the centre comes out clean. Remove from the oven and allow to cool.
Ice with lemon icing before serving.
Ingredients for the lemon icing:
- 1 cup icing sugar
- 3 -4 Tbsp lemon juice
Add the ingredients to a bowl and mix using the back of a spoon. If the icing is too thin, add more icing sugar; if it’s too thick, add a little more lemon juice.
Enjoy!
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