Description
This Rhubarb Vanilla Pound Cake is a moist and flavorful dessert featuring a tender crumb enriched with vanilla and the subtle tartness of rhubarb. Baked to golden perfection and finished with a smooth, creamy vanilla glaze, this cake makes an elegant treat for any occasion.
Ingredients
Cake
- 1 cup unsalted butter, softened to room temperature
- 1½ cups granulated sugar
- ½ teaspoon ground cinnamon
- 3 large eggs, room temperature
- 2 cups all-purpose flour, measured correctly
- ¾ cup milk of choice, room temperature
- 2 teaspoons vanilla extract
- 1 can rhubarb, drained
Glaze (Optional)
- 6 tablespoons unsalted butter, melted
- 3 cups powdered sugar
- 2 teaspoons vanilla extract
- 3 tablespoons heavy cream or milk of choice
Instructions
- Prepare Pan and Oven: Grease a 9×5 inch loaf pan thoroughly to prevent sticking and preheat your oven to 300°F (150°C) to ensure a slow, even bake for the pound cake.
- Beat Butter and Sugar: In a large mixing bowl or stand mixer with a whisk attachment, beat the softened butter on medium speed until it becomes light in color and fluffy, about 3 minutes. Gradually add granulated sugar and ground cinnamon, continuing to beat until the mixture is light and fluffy.
- Add Eggs: Reduce the mixer speed to low and add the eggs one at a time, ensuring each is just incorporated before adding the next. This helps maintain the airiness of the batter.
- Combine Dry and Wet Ingredients: Switch to the paddle attachment or use a spatula. Gradually add the all-purpose flour and milk alternately, beginning and ending with flour, mixing until the batter is smooth and well combined.
- Add Vanilla and Rhubarb: Stir in the vanilla extract just until combined. Gently fold in the drained rhubarb, taking care not to overmix to preserve the texture of the fruit in the batter.
- Fill Pan and Bake: Pour the batter into the prepared loaf pan, filling about three-quarters full to allow room for rising. Bake in the preheated oven for 65 minutes or until a toothpick inserted in the center comes out clean.
- Cool Cake: Remove the pound cake from the oven and let it cool in the pan for 10 minutes. Then, invert the cake onto a serving plate with the top of the loaf facing down. Allow the cake to cool completely before glazing.
- Prepare Glaze (Optional): In a mixing bowl fitted with a whisk attachment, beat the melted butter on low speed. Gradually add powdered sugar, vanilla extract, and heavy cream (or milk) until well combined. Increase the speed to medium and whisk until the glaze is smooth and pourable.
- Warm and Apply Glaze: If needed, warm the glaze in the microwave for 30 seconds to make it pourable. Pour the glaze evenly over the completely cooled pound cake and let it set before slicing and serving.
Notes
- Ensure all dairy ingredients and eggs are at room temperature to achieve better batter consistency.
- Drain rhubarb thoroughly to prevent excess moisture from making the cake soggy.
- Baking at a lower temperature (300°F) allows the cake to bake evenly, with a moist crumb and prevents over-browning.
- The glaze is optional but adds a lovely vanilla sweetness and moist texture to the cake.
- Store the pound cake covered at room temperature for up to 3 days or refrigerate up to a week.
- This cake pairs wonderfully with a dollop of whipped cream or fresh berries.
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
