| Level: | Intermediate |
| Total: | 2 hr 40 min |
| Prep: | 30 min |
| Inactive: | 1 hr 10 min |
| Cook: | 1 hr |
| Yield: | 10 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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 657 |
| Total Fat | 23 g |
| Saturated Fat | 4 g |
| Carbohydrates | 107 g |
| Dietary Fiber | 2 g |
| Sugar | 63 g |
| Protein | 7 g |
| Cholesterol | 85 mg |
| Sodium | 314 mg |
Reviews
I loved the recipe but I used coconut oil and only 1 cup of sugar as well as organic low fat yogurt instead of sour cream… I also used and sifted whole grain pastry flour.
i love lemon bundt cake with berry rhubarb glaze
I did not like this cake. I prepared the batter exactly to the recipe and only baked it 50 minutes but it turned out dry and not a lot of lemon flavor. I will probably try a different recipe next time.
It did come out a bit dry as others have said. I topped it instead with leftover Lemon glaze from the Paula Deen Lemon Blossoms recipe. & I added Limoncello before serving & it came out great!!
it was really good i really liked the flavor and the texture.
I made this cake for a fellow co-workers birthday and everyone loved it! I made it pretty much as written but I shortened the baking time to 50 min, and it came out fabulous. It was moist and the texture was great! I also just warmed up some homemade raspberry jam (not seedless) and drizzled that on top and it was the perfect topping. I am making it again this weekend for my monthly bookclub and will make the recipe’s glaze, looking forward to it!
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!
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……..
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.
it is really very amazing