Lemon Bundt Cake with Berry Rhubarb Glaze

From Food Network Kitchens

Rated: 4 stars out of 5Rate itRead users' reviews (6)

RECIPE
COMMENTS & REVIEWS(6)

Cook Time:
1 hr 0 min
Level:
Intermediate
Yield:
10 servings

Times:

Prep: 30 min
Inactive Prep: 1 hr 10 min
Cook: 1 hr 0 min
Total:: 2 hr 40 min

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Ingredients

Cake:

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

Glaze:

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

Directions

Special equipment: 10-cup bundt pan

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.

Whisk the flour, baking powder, baking soda and salt together in a large bowl and set aside. In another bowl, whisk the sour cream, lemon zest, lemon juice and vanilla and set aside.

Whisk the eggs and sugar together in another bowl, stirring vigorously to lighten the eggs. Gradually whisk in the oil until evenly combined. Add the sour cream mixture and stir together. Add the dry ingredients and stir with a wooden spoon just until combined but still a bit lumpy. Pour the batter into the prepared pan.

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. Cool 10 minutes; then unmold cake onto a rack placed over a baking sheet. Cool. (The cake can be prepared to this point a day ahead.)

When ready to serve. 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. Add a bit more water, if the glaze gets too thick . Remove from the heat and stir in vanilla. Let cool slightly. Spoon some of the glaze over the top of the cake, and reserve the rest for serving with sliced cake. Serve.

Cook's Note: We like to bake this cake the day before we serve it so the flavors and texture ripen. If you bake it a day ahead, glaze the day you plan to serve it.

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Comments & Reviews

recipe Lemon Bundt Cake with Berry Rhubarb Glaze
Mary Beth Hilliard, OH 05-11-2008
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Flavor Good but Texture just So So
Rated: 3 stars out of 5

The Lemon Buttermilk Pound Cake from this site(but with limited life) has a superior flavor and texture-actually the flavor... of this one is good even thought it is made with veg oil instead of butter, but the texture is coarse. I'll stick to the Lemon Buttermilk as the definition of a bundt cake and hopefully add the rhubarb sauce as a great add on!Read more
recipe Lemon Bundt Cake with Berry Rhubarb Glaze
robyn hinton, CANADA 08-17-2007
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lemonnny
Rated: 4 stars out of 5

I love lemon and the rhubarb is a wonderful side to this cake. I found it a little dry, but i may have overcooked it... slightly........Read more
recipe Lemon Bundt Cake with Berry Rhubarb Glaze
Patty Soldotna, AK 07-22-2007
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YUK!
Rated: 1 stars out of 5

This cake was dry and flavorless. I made it for dessert for company that came for dinner. Everyone was so full from dinner,... that they didn't want any cake and I'm SOOO glad. I would have been embarrassed to serve it after that wonderful meal. I only baked it for 50 minutes and it was over done. I used the raspberry jam and rhubarb for the sauce, but next time I'll just use plain rhubarb in the sauce. The jam made it over-powering. Not even fresh whipped cream helped it. Needless to say, I won't be making this cake again.Read more
recipe Lemon Bundt Cake with Berry Rhubarb Glaze
Anonymous 04-24-2007
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excellent
Rated: 5 stars out of 5

it is really very amazing
recipe Lemon Bundt Cake with Berry Rhubarb Glaze
Michele Reading, PA 04-09-2007
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Delicious
Rated: 4 stars out of 5

This cake is easy to make and has a mild lemon freshness. The glaze was yummy, I used raspberry jam along with the rhubarb. ... I didn't bake it for as long as the recipe called for, probably 5 or 6 minutes less and it was definitely done. This is a good one.Read more
recipe Lemon Bundt Cake with Berry Rhubarb Glaze
Melody San Diego, CA 04-06-2007
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Very Nice!
Rated: 5 stars out of 5

This recipe was very nice. I chose it because it contains sour cream and that always makes a cake moist. The batter was... thick and wonderful. I added a bit more lemon rind. The one mistake I made was to bake it in a 12-cup bundt pan and not decrease the cooking time, so it came out a bit dry. But it still disappeared when I served it. I'm making it again for a holiday family dinner.Read more