This dessert practically screams summer. The fresh lemon flavor in the cake and the tart rhubarb topping are just so refreshing.

 

  • Total Time
    Prep: 35 min. Bake: 50 min. + cooling
  • Makes

    12 servings

    Ingredients

    • 3 medium lemons
    • 1 cup butter, softened
    • 2 cups sugar
    • 3 large eggs, room temperature
    • 3 cups all-purpose flour
    • 1 teaspoon baking powder
    • 1/2 teaspoon baking soda
    • 1/2 teaspoon salt
    • 1 cup buttermilk
    • RHUBARB TOPPING:
    • 1 cup sugar
    • 1 cup sliced fresh or frozen rhubarb
    • 1 cup halved fresh strawberries
    • Confectioners’ sugar, optional

    Directions

    • Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan. Finely grate enough zest from lemons to measure 2 tablespoons. Cut lemons crosswise in half; squeeze juice from lemons.
    • In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in lemon juice and zest. In another bowl, whisk flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition.
    • Transfer batter to prepared pan. Bake until a toothpick inserted in the center comes out clean, 50-60 minutes. Cool in pan 10 minutes before removing to a wire rack to cool.
    • Meanwhile, for topping, combine sugar and rhubarb in a small saucepan. Bring to a boil; reduce heat. Simmer until rhubarb is almost tender, 8-10 minutes. Add halved strawberries; cook until strawberries and rhubarb are softened. Serve with cake. If desired, dust with confectioners’ sugar.

    Test Kitchen Tip

     

  • Try replacing the strawberries with chopped apples for a uniquely different flavor twist!

    Nutrition Facts

    1 slice with 1/4 cup sauce: 481 calories, 17g fat (10g saturated fat), 88mg cholesterol, 371mg sodium, 78g carbohydrate (53g sugars, 2g fiber), 6g protein.