Spring Lemon Rhubarb Strawberry Cake (Print Version)
Tender lemon cake with tangy rhubarb, strawberries, and almond streusel topping
# 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
# How-To Steps:
01 - Preheat oven to 350°F. Grease and line a 9-inch round cake pan with parchment paper.
02 - Toss rhubarb and strawberries with 2 tbsp 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 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 mixture. Mix until just combined.
07 - Spread batter evenly into prepared pan. Scatter rhubarb and strawberries over batter. Sprinkle streusel over the top. Bake for 40 minutes until toothpick inserted in center comes out clean and top is golden.
08 - Cool in pan for 15 minutes, then remove and cool completely on a wire rack. Slice and serve.
# Expert Tips:
01 -
- The tart rhubarb and sweet strawberries create this incredible jammy layer as they bake
- That almond streusel turns into this buttery, nutty blanket that makes everything better
02 -
- The fruit layer will look like too much, but trust the process, it settles perfectly into the cake as it bakes
- Room temperature ingredients make a huge difference in how evenly the batter comes together
03 -
- Cold butter is non-negotiable for that crispy, nutty streusel topping
- Dont overmix the batter or the cake will become tough instead of tender