Lemon Rhubarb (or berries) Bundt Cake

1 Tbsp oil or soy butter for pan

CAKE

2½ cups plus 2 Tbsp (12½ ounces plus ⅝ ounces) flour

2 tsp baking powder

½ sea salt

1 cup (8 ounces) soy butter

1¾cups (12 ounces) sugar

Zest of 1 lemon

3 eggs

½ tsp lemon oil

¾ cup soy milk (mixed with kefir or yogurt if possible)

1 pound rhubarb (or blueberries, cranberries, etc), trimmed and very thinly sliced (3 cups or 12 ounces prepped)

LEMON GLAZE

2 cups (8½ ounces) sifted powdered sugar, or more as needed

Juice of 1 lemon

1 Tbsp soy butter

Preheat the oven to 350 F. Oil a 10-cup Bundt pan or 12 small ones. 

To make the cake, sift the 2½ cups flour, the baking powder, and salt together. 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 Tbsp flour and fold half the rhubarb into the batter. Pour the batter into the prepared pan and sprinkle the remaining rhubarb on top. 

Bake for 30 minutes, then rotate the pan and cook for an additional 30 minutes, or until the top of the cake is firm and the center springs back when lightly touched. Cool the cake in its pan on a wire rack for 30 minutes before inverting and removing the pan.

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

Storage: Covered with a cake cover, the cake will keep at room temperature for 3 to 4 days. 

Adapted from: