Lemon Buttermilk Rhubarb Bundt Cake

Would be good with Raspberries as well. Very Refreshing!

Ingredients

2 1/2 cups plus 2 tablespoons all purpose flour	1 3/4 cups granulated sugar
1 teaspoons baking powder	3 eggs
1 teaspoon fine sea salt	1/2 teaspoon lemon oil (1 tsp lemon extract)
1 cup unsalted butter	3/4 cup buttermilk
zest of 1 lemon (1 tsp Lemon extract)	3 cups rhubarb (1lb) thinly sliced

Lemon Glaze (Optional)

2 cups confectioners sugar, more as needed

Juice of 1 lemon

1 tablespoon nearly melted butter

Directions
Preheat oven to 350ºF. Butter a 10-cup bundt pan.

To make the cake, sift the 2 1/2 cups flour, the baking powder and salt together in a bowl. Using a handheld mixer with beaters or a stand mixer with the paddle attachment, cream the butter, sugar and lemon zest together on medium-high speed for 3 to 5 minutes, until light and fluffy. Add the eggs one at a time, scraping down the sides of the bowl after each addition, then stir in the lemon oil. Stir in the flour mixture in three additions alternating with the buttermilk in two additions, beginning and ending with the flour mixture and scraping down the sides of the bowl occasionally. The batter will be very thick.

Toss the rhubarb with the 2 tablespoons of flour and fold into the batter.

Bake for 60 minutes, or until the center springs back when lightly touched. Cool the cake in its pan on the wire rack for 30 minutes before inverting and removing the pan.

To make the lemon glaze, whisk the confectioners sugar, lemon juice and butter together. The mixture should be thick. If it’s not, whisk in another tablespoon or two of the sugar. Spread the glaze over the cake as soon as you remove it from the pan.

Source: Honey & Jam Blog