Ultimate Spring Baking Treat (Printable Version)
Tender lemon cake with tangy rhubarb, strawberries, and almond streusel topping
# What You Need:
→ Cake Base
01 - 1 ½ cups all-purpose flour
02 - 1 tsp baking powder
03 - ¼ tsp baking soda
04 - ½ tsp salt
05 - ½ cup unsalted butter, softened
06 - 1 cup granulated sugar
07 - 2 large eggs
08 - 1 tbsp lemon zest
09 - 1 tsp vanilla extract
10 - ½ cup buttermilk
→ Fruit Filling
11 - 1 cup fresh rhubarb, diced
12 - 1 cup fresh strawberries, sliced
13 - 2 tbsp granulated sugar
14 - 1 tbsp lemon juice
→ Almond Streusel
15 - ⅓ cup all-purpose flour
16 - ¼ cup granulated sugar
17 - ¼ cup sliced almonds
18 - ¼ cup cold unsalted butter, cubed
19 - ¼ tsp salt
# How To Make:
01 - Preheat oven to 350°F. Grease and line a 9-inch round cake pan with parchment paper.
02 - In a small bowl, toss rhubarb and strawberries with 2 tbsp sugar and lemon juice. Set aside to macerate.
03 - Combine flour, sugar, almonds, salt, and cold butter in a bowl. Rub with fingertips until mixture resembles coarse crumbs. Refrigerate until needed.
04 - Whisk together flour, baking powder, baking soda, and salt in a medium bowl.
05 - In a separate large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in lemon zest and vanilla.
06 - Add half of the dry ingredients to the wet mixture, followed by buttermilk, then remaining dry mixture. Mix until just combined, being careful not to overmix.
07 - Spread cake batter evenly into the prepared pan. Scatter rhubarb and strawberries over the batter. Sprinkle streusel topping evenly over the fruit. Bake for 40 minutes until a toothpick inserted in the center comes out clean and top is golden.
08 - Cool in the pan for 15 minutes, then remove from pan and cool completely on a wire rack. Slice and serve.
# Expert Advice:
01 -
- The way the tart rhubarb mingles with sweet strawberries creates this incredible complexity that keeps every bite interesting
- That almond streusel on top gets perfectly golden and adds this satisfying crunch against the tender cake
02 -
- Room temperature ingredients are absolutely crucial for the cake batter to emulsify properly
- The streusel can be made up to 3 days ahead and kept refrigerated in an airtight container
03 -
- Pat your sliced strawberries dry with paper towels if they seem especially juicy to prevent a soggy cake
- Dont overmix the batter once you add the flour, or your cake will become tough