Delicate miniature cakes studded with rhubarb present a lovely sweet for a tea affair, especially when coated with tangy Lemon Drizzle.
Lemon-Drizzle Rhubarb Cakes
Makes 12
Ingredients
- 6 tablespoons unsalted butter, softened
- ½ cup granulated sugar
- 1 large egg, room temperature
- 1½ teaspoons fresh lemon zest
- 1 tablespoon fresh lemon juice
- ½ teaspoon vanilla extract
- 1 cup all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon fine sea salt
- ½ cup whole milk
- ¾ cup chopped rhubarb (fresh or frozen, thawed), approximately ¼-inch pieces
- Lemon Drizzle (recipe follows)
Instructions
- Preheat oven to 350°F. Spray wells of a 12-well mini Bundt cake pan with cooking spray. Brush wells with a pastry brush to distribute baking spray evenly.
- In a large bowl, beat together butter and sugar with a mixer at medium speed until fluffy, 3 to 4 minutes, stopping to scrape down sides of bowl. Beat in egg, lemon zest, lemon juice, and vanilla extract until combined.
- In a medium bowl, whisk together flour, baking powder, and salt. With mixer at low speed, gradually add flour mixture to butter mixture alternately with milk, beginning and ending with flour mixture, beating just until combined after each addition. Using a rubber spatula, fold rhubarb into batter. Transfer batter to a piping bag and cut a ½-inch opening in tip of bag. Pipe batter evenly into wells of prepared pan. Tap pan on a towel-lined counter to remove any air bubbles.
- Bake until a wooden pick inserted in centers comes out clean, approximately 15 minutes. Let cakes cool in pan for 5 minutes. Invert cakes onto a wire rack to remove from pan and let cool completely.
- Dip cakes in Lemon Drizzle, letting excess drip off. Let glaze dry for at least 10 minutes. Serve within a day.
Lemon Drizzle
Makes 1 cup
Ingredients
- 2 tablespoons fresh lemon juice
- 1 tablespoon water
- 1 cup confectioners’ sugar
Instructions
- In a small bowl, whisk together lemon juice, 1 tablespoon water, and confectioners’ sugar until well combined. Use immediately.
