Ultimate Spring Baking Treat (Printable Version)
Delightful lemon cake topped with fresh rhubarb, strawberries, and almond streusel.
# What You'll Need:
→ Cake Base
01 - 1 ½ cups all-purpose flour
02 - 1 teaspoon baking powder
03 - ¼ teaspoon baking soda
04 - ½ teaspoon salt
05 - ½ cup unsalted butter, softened
06 - 1 cup granulated sugar
07 - 2 large eggs
08 - 1 tablespoon lemon zest
09 - 1 teaspoon vanilla extract
10 - ½ cup buttermilk
→ Fruit Filling
11 - 1 cup fresh rhubarb, diced
12 - 1 cup fresh strawberries, sliced
13 - 2 tablespoons granulated sugar
14 - 1 tablespoon 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 teaspoon salt
# How To Make:
01 - Preheat oven to 350°F. Grease a 9-inch round cake pan and line with parchment paper.
02 - Toss diced rhubarb and sliced strawberries with 2 tablespoons sugar and lemon juice in a small bowl. 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 - Beat butter and sugar in a large bowl 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 ingredients. Mix until just combined.
07 - Spread batter evenly into the prepared pan. Scatter rhubarb and strawberries over the batter. Sprinkle streusel topping evenly over the fruit.
08 - Bake for 40 minutes until a toothpick inserted in the center comes out clean and the top is golden brown.
09 - Cool in the pan for 15 minutes, then remove to a wire rack to cool completely. Slice and serve.
# Expert Tips:
01 -
- The combination of tart rhubarb and sweet strawberries creates this perfect balance that keeps you coming back for another slice
- That almond streusel topping turns an already lovely cake into something that feels special enough for company but simple enough for Tuesday
02 -
- Cold butter is nonnegotiable for the streusel, if it starts to soften while you are working, pop the bowl back in the fridge for a few minutes
- Do not overmix the batter once you add the flour, a few streaks of flour are better than a tough cake
03 -
- Room temperature ingredients make a huge difference in how well the batter comes together
- Zest your lemons before juicing them, it is so much easier to handle when the fruit is whole