Summer Rhubarb Pound Cake

Image of Jennifer Mosinski
Rated 5.0 based on 2 customer reviews
Summer Rhubarb Pound Cake
Summer Rhubarb Pound Cake
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Ingredients

  • 1 cup plus 2 tablespoons butter, room temperature
  • 8 ounces cream cheese, room temperature
  • 3 cups sugar
  • 6 eggs, room temperature
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon zest
  • 3¼ cups cake flour
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 3 stalks rhubarb, cut into ½-inch pieces

Directions

  1. Preheat oven to 325°F (165°C). Butter and flour 2 loaf pans.
  2. Beat butter and cream cheese together in a bowl until smooth and creamy. Add sugar and beat until light and fluffy, 2 minutes.
  3. Mix in eggs, one at a time, until fully incorporated. Beat in lemon juice, vanilla extract, and lemon zest.
  4. Sift cake flour, baking soda, and salt together in a bowl. Slowly add flour mixture to butter mixture until batter is just combined. Fold rhubarb into batter.
  5. Pour batter into prepared loaf pans.
  6. Bake in the preheated oven until a toothpick inserted into the center of each cake comes out clean, about 70 minutes. Cool cakes in pans for 10 minutes before turning out onto a wire rack to cool completely.
Mealthy tip:

For a different twist, use almond extract instead of vanilla.

Reviews

5.0out of 5 Stars

(2 Reviews)

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What others are saying

Image of Sam Dalton

Sam Dalton says:

My wife and I really love this summer rhubarb pound pound cake, it's so full of flavor. I love the hints of vanilla, classic. This one of those desserts that are nice for special occasions. We love to enjoy ours with a tall class of Southern sweet tea.

Image of Jen the Mighty

Jen the Mighty says:

Cream cheese, butter, and rhubarb are the stars of this pound cake. Rhubarb is the taste of summer for me, and once I get my first harvest I make this pound cake first. The cream cheese gives a lighter texture that is amazing and a perfect complement to the tart rhubarb. Lemon zest highlights the tart notes but doesn't take it too far. Serve this one with some vanilla or pistachio ice cream for a special treat!