Lemon Glazed Rhubarb Strawberry Bundt Cake

This bundt cake captures the essence of springtime with fresh strawberries and rhubarb, complemented by a zesty lemon glaze. For this recipe, use a standard 10-12 cup bundt pan. This size will ensure the cake bakes evenly and fits perfectly.


2 ½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
1 teaspoon salt
1 cup unsalted butter, room temperature
1 ½ cups granulated sugar
3 large eggs, room temperature
1 teaspoon vanilla extract
1 teaspoon almond extract
1 cup buttermilk (use the real stuff, if you can)
1 cup fresh strawberries, diced small
1 cup fresh rhubarb, diced small

1 cup powdered sugar
2 tablespoons fresh lemon juice
1 teaspoon lemon zest

Preheat your oven to 350°F (175°C). Grease and flour a bundt pan, ensuring all crevices are covered.

Prepare Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

Cream Butter and Sugar:
In a large bowl, beat the butter and sugar together until light and fluffy, about 3-4 minutes.

Add Eggs and Extracts:
Add the eggs one at a time, beating well after each addition. Mix in the vanilla and almond extracts.

Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.

Fold in Fruit:
Gently fold in the diced strawberries and rhubarb until evenly distributed.

Pour the batter into the prepared bundt pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Allow the cake to cool in the pan for about 15 minutes, then invert it onto a wire rack to cool completely.

Prepare the Glaze:
In a small bowl, whisk together the powdered sugar, lemon juice, and lemon zest until smooth.

Glaze the Cake:
Once the cake is completely cool, drizzle the lemon glaze over the top, allowing it to drip down the sides.

Slice and enjoy! This cake is perfect on its own AND very nice with vanilla ice cream.