Lemon Rhubarb Olive Oil Bundt Cake Food

OLIVE OIL BUNDT CAKE WITH BEET SWIRL

Steps:

• Heat the oven to 400 degrees. Line a rimmed baking sheet with parchment paper. On the baking sheet, toss the beets with the 2 tablespoons oil and 1/2 teaspoon salt until coated. Roast until fork-tender, tossing halfway through, 30 to 40 minutes. Let beets cool to room temperature.
• Once cooled, transfer beets to a food processor and pulse until puréed, scraping down the sides of the bowl as needed. Transfer to a medium bowl. Lower the oven temperature to 325 degrees.
• Grease the inside of a 10-inch Bundt pan with oil, dust with flour, then invert the pan over the sink and tap it gently to discard excess flour. Set aside. In another medium bowl, combine the milk, lemon zest and juice and let sit until curdled, 1 or 2 minutes. Whisk in the eggs, then whisk in the remaining 1 1/2 cups oil and set aside.
• Sift the 3 1/2 cups flour with the granulated sugar, baking powder, baking soda and the remaining 1 teaspoon salt into a large bowl and whisk to blend. Make a well in the center and pour in the wet ingredients, continuing to whisk, beginning in the middle and moving outward, until just combined. Transfer 2 cups of the batter to the bowl with the cooled beet purée and gently fold it in until combined.
• Pour about half of the plain batter into the base of the prepared Bundt pan. Next, pour half the beet batter on top, followed by half the remaining plain batter. Top with another layer of the remaining beet batter, then a final layer of the remaining plain batter. Bake until a toothpick inserted into the center comes out clean, 50 to 60 minutes.
• Remove the cake from the oven, release it from the edges of the pan using a butter knife, and allow it to cool, 5 minutes. Carefully invert the cake onto a serving tray to cool completely. (The cake's swirls come out more clearly if you let the cake rest for a few hours, or ideally, overnight.) Dust with confectioners' sugar before serving.

LEMON RHUBARB TUBE CAKE

Steps:

• Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan. Finely grate enough zest from lemons to measure 2 tablespoons. Cut lemons crosswise in half; squeeze juice from lemons to measure 1/4 cup. Save remaining juice for another use. , In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add 1 egg at a time, beating well after each addition. Beat in lemon juice and zest. In another bowl, whisk flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition., Transfer batter to prepared pan. Bake until a toothpick inserted near the center comes out clean, 50-60 minutes. Cool in pan 10 minutes before removing to a wire rack., Meanwhile, for topping, combine sugar and rhubarb in a small saucepan. Bring to a boil; reduce heat. Simmer until rhubarb is almost tender, 8-10 minutes. Add halved strawberries; cook until strawberries and rhubarb are softened. Serve with cake. If desired, dust with confectioners' sugar.

LEMON-RHUBARB OLIVE-OIL BUNDT CAKE

Steps:

• Preheat oven to 350°F. Brush a 10‐to‐15‐cup Bundt pan with oil; generously sprinkle with sanding sugar to fully coat (do not tap out excess).
• In a large bowl, whisk together flour, cornmeal, baking powder, baking soda, and salt. In another bowl, whisk together oil, egg yolks, 1 cup granulated sugar, vanilla, and lemon zest and juice. In a third bowl, beat egg whites on low until foamy.
• Increase speed to medium‐high and gradually add 1/4 cup granulated sugar, beating until stiff, glossy peaks form. Stir oil mixture into flour mixture just to combine. Stir one‐third of egg‐white mixture into batter, then gently fold in remaining egg‐white mixture just until no streaks remain (do not overmix).
• Toss rhubarb with remaining 2 tablespoons granulated sugar to evenly coat. Fold rhubarb mixture into batter, then transfer to pan; smooth top with a spatula. Bake until cake is golden brown on top and a wooden skewer inserted into center comes out clean, 45 to 50 minutes (if top is browning too quickly, tent with foil).
• Let cool in pan on a wire rack 20 minutes, then invert onto a plate or stand and let cool completely before slicing and serving. Cake is best served the day it's baked, but can also be stored in an airtight container at room temperature up to 2 days.

LEMON BUTTERMILK RHUBARB BUNDT CAKE

Steps:

• Preheat oven to 350°.
• Butter a 10-cup Bundt pan.
• Sift the 2 1/2 cups flour, the baking powder, and salt together in a bowl.
• Using an electric mixer with beaters or paddle attachment, cream the butter, sugar, and lemon zest together on med-high speed for 3-5 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 3 additions alternating with the buttermilk in 2 additions, beginning and ending with the flour mixture; the batter will be very thick.
• Toss the rhubarb with the 2 T flour and fold half of 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 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.
• Glaze-whisk the powdered sugar, lemon juice, and butter together.
• The mixture should be thick; if not, whisk in another tablespoon or two of powdered sugar.
• Spread glaze over the cake as soon as you remove the cake from the pan.
• Store-covered with a cake cover or plastic wrap, the cake will keep at room temperature for 3-4 days.

LEMON OLIVE OIL CAKE

Steps:

• Preheat oven to 325F, add a circle of parchment paper to the base of a 9-inch springform pan, and spray the parchment paper and the sides of the pan very well with cooking spray; set aside. Do not make this cake in a regular 9-inch cake pan. Most are only about 1 1/2 to 2 inches deep and this cake rises to about 2 1/2 to 3 inches on the sides and nearly 4 inches in the center. It will overflow in a regular 9-inch pan.
• To a large bowl, add the olive oil, eggs, and whisk well to emulsify and incorporate.
• Add the milk, lemon zest, lemon juice (I was able to get sufficient zest and juice from one very large ripe lemon), Limoncello, lemon extract, and whisk to incorporate.
• Add the sugar and whisk to incorporate.
• Add the flour, salt, baking powder, baking soda, and whisk until just incorporated; don't overmix. The batter in on the thin side; this is normal.
• Turn batter out into prepared pan, place pan on a baking sheet as insurance against a leaky springform pan, and bake for about 68 to 75 minutes. Start checking after 60 minutes since all ovens vary. Cake will be golden browned and domed in the center when done, and a toothpick inserted in the center will come out clean or with a few moist crumbs.
• Allow cake to cool in the springform pan for about 1 hour before releasing it and allowing the cake to finish cooling on a wire rack.
• Dust with confectioners' sugar prior to serving. Cake will keep airtight at room temp for 1 week and although I haven't tried it, I think this cake would freeze very well for up to 3 months.

LEMON BUNDT CAKE WITH BERRY RHUBARB GLAZE

Steps:

• Position a rack in the middle of the oven and preheat to 350 degrees F. Generously brush the bundt pan with shortening and dust with flour.
• Whisk the flour, baking powder, baking soda and salt together in a large bowl and set aside. In another bowl, whisk the sour cream, lemon zest, lemon juice and vanilla and set aside.
• Whisk the eggs and sugar together in another bowl, stirring vigorously to lighten the eggs. Gradually whisk in the oil until evenly combined. Add the sour cream mixture and stir together. Add the dry ingredients and stir with a wooden spoon just until combined but still a bit lumpy. Pour the batter into the prepared pan.
• Bake the cake until it pulls away from the sides of the pan and a skewer inserted into the center of the cake comes out clean, about 1 hour. Cool 10 minutes; then unmold cake onto a rack placed over a baking sheet. Cool. (The cake can be prepared to this point a day ahead.)
• When ready to serve. Combine the rhubarb, jam, water and salt in a small saucepan and simmer until the rhubarb gets translucent and syrupy, almost jewel like,, about 10 minutes. Add a bit more water, if the glaze gets too thick . Remove from the heat and stir in vanilla. Let cool slightly. Spoon some of the glaze over the top of the cake, and reserve the rest for serving with sliced cake. Serve.