LEMON-RHUBARB OLIVE-OIL BUNDT CAKE
A dairy-free dump and whisk batter means this Bundt is extra easy to make. Plus the olive-oil and whipped egg whites give it a light, fluffy texture reminiscent of a cake donut. And there's a secret technique to this tangy, lemon-rhubarb knockout: a coat of sanding sugar in the pan helps the cake come out of the mold, while also baking into a sparkly shell.
Provided by Greg Lofts
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes Bundt Cake Recipes
Time 4h30m
Yield Serves 10 to 12
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F. Brush a 10‐to‐15‐cup Bundt pan with oil; generously sprinkle with sanding sugar to fully coat (do not tap out excess).
- In a large bowl, whisk together flour, cornmeal, baking powder, baking soda, and salt. In another bowl, whisk together oil, egg yolks, 1 cup granulated sugar, vanilla, and lemon zest and juice. In a third bowl, beat egg whites on low until foamy.
- Increase speed to medium‐high and gradually add 1/4 cup granulated sugar, beating until stiff, glossy peaks form. Stir oil mixture into flour mixture just to combine. Stir one‐third of egg‐white mixture into batter, then gently fold in remaining egg‐white mixture just until no streaks remain (do not overmix).
- Toss rhubarb with remaining 2 tablespoons granulated sugar to evenly coat. Fold rhubarb mixture into batter, then transfer to pan; smooth top with a spatula. Bake until cake is golden brown on top and a wooden skewer inserted into center comes out clean, 45 to 50 minutes (if top is browning too quickly, tent with foil).
- Let cool in pan on a wire rack 20 minutes, then invert onto a plate or stand and let cool completely before slicing and serving. Cake is best served the day it's baked, but can also be stored in an airtight container at room temperature up to 2 days.
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Bishwanath Kewat
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The wise “puppy” one
[email protected]I'm bookmarking this recipe. It looks delicious!
Afraz Talib
[email protected]This cake is gorgeous! I can't wait to try it.
Eze Chizoba
[email protected]I love the combination of lemon and rhubarb in this cake. It's a perfect spring dessert.
aryan ansari271
[email protected]This cake was easy to make and it turned out great. I'll definitely be making it again.
Fender Bila
[email protected]I found this cake to be a bit dry. I think I'll add some extra oil next time.
Al amin Khan Saheb
[email protected]This cake was a bit too sweet for my taste, but it was still good.
Prescilla Komape
[email protected]I'm not usually a fan of rhubarb, but this cake was delicious. The lemon and rhubarb flavors were perfect together.
KASPAVAN SAM
[email protected]This is the best lemon rhubarb cake I've ever had. It's so moist and flavorful.
Sweet CreamMx
[email protected]I made this cake for a potluck and it was a huge success. Everyone loved it!
Abdullah Anwar
[email protected]This cake is amazing! I've made it several times and it's always a hit.
Viral AFD
[email protected]I love this cake! It's so moist and flavorful.
Atif Khan Nutkani
[email protected]This is a great recipe! The cake was delicious and the instructions were easy to follow.
Craft & Art
[email protected]I made this cake for my family and they loved it. The cake was moist and flavorful, and the lemon and rhubarb flavors were perfect together.
Kashif Memon
[email protected]This cake is so easy to make and it's always a crowd-pleaser. I love the combination of lemon and rhubarb.
Sonia Love
[email protected]I've made this cake several times and it always turns out great. It's a great way to use up rhubarb when it's in season.
Alex Rose
[email protected]This cake was delicious! I made it for a party and it was a huge hit. The lemon and rhubarb flavors were perfect together, and the olive oil made the cake moist and flavorful.