Ultimate Spring Baking Treat (Printable Version)
Bright lemon cake meets tangy rhubarb and sweet strawberries topped with buttery almond crunch
# What You'll 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
# Directions:
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 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. Stir in lemon zest and vanilla.
06 - Add half of the dry ingredients to the wet, followed by buttermilk, then the remaining dry mixture. Mix until just combined.
07 - Spread cake batter evenly into the prepared pan. Scatter rhubarb and strawberries evenly over the batter. Sprinkle streusel over the top.
08 - Bake for 40 minutes, or until a toothpick inserted in the center comes out clean and the top is golden.
09 - 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 buttermilk keeps the cake incredibly tender while still standing up to all that juicy fruit
- That almond streusel transforms into this golden, buttery crunch that makes every bite interesting
02 -
- The fruit will release quite a bit of juice during baking, creating those tender pockets of fruit but also making the center take longer to set
- Room temperature ingredients really do make a difference here, especially the butter and eggs for proper emulsification
03 -
- Pat your fruit dry with paper towels after macerating if you want to prevent any excess moisture from making the cake soggy
- Sprinkle a tablespoon of flour over the fruit before arranging it on the batter, this tiny step keeps the fruit from sinking to the bottom while baking