Bright. Buttery. Tart. And totally worth it.
Hey There!
This rhubarb lemon pound cake is sunshine in a slice.
It’s rich and buttery like a classic pound cake, but it gets a big flavor boost from zesty lemon and juicy, tart rhubarb.
The rhubarb melts into little pockets of tang, and the lemon glaze on top? Game changer.
I make this every spring when rhubarb hits the farmer’s market, and every time it disappears fast. It’s one of those recipes that looks fancy but is super simple—just how we like it.
🍰 Why I Love This Recipe
This one’s a keeper. Here’s why:
- Perfect balance: Sweet, buttery cake + tart rhubarb + zippy lemon.
- Texture heaven: Dense but not heavy, moist with a tender crumb.
- Great for spring and summer: Fresh rhubarb makes it feel special.
- Freezes like a dream: Make one for now, one for later.
- Looks impressive: That glaze + the pink flecks of rhubarb? Yes please.
🍋 What You’ll Need
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1 ½ cups granulated sugar
- Zest of 2 lemons
- 3 large eggs
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup diced fresh rhubarb (about ½-inch pieces)
- ½ cup sour cream
Lemon Glaze
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
👩🍳 Pro Tips
- Don’t skip the lemon zest – it adds tons of natural lemon flavor.
- Use room temp butter and eggs – helps everything blend better.
- Toss rhubarb in a spoonful of flour before mixing in – prevents sinking.
- Don’t overmix the batter – just until combined keeps it tender.
- Let it cool completely before glazing – or the glaze will melt right off.
🧰 Tools You’ll Need
- Hand mixer or stand mixer
- Large mixing bowls
- Microplane or zester
- Loaf pan (9×5-inch)
- Parchment paper
- Cooling rack
- Small whisk or fork (for glaze)
🔄 Substitutions & Variations
- No sour cream? Use plain Greek yogurt.
- Out of rhubarb? Try raspberries or chopped strawberries.
- Want it more lemony? Add 1 more tablespoon of lemon juice to the batter.
- Make it gluten-free with 1:1 gluten-free flour blend.
⏰ Make-Ahead Tips
- Bake the cake 1–2 days ahead and store tightly wrapped at room temp.
- Glaze right before serving for the best look.
- Freeze slices for up to 3 months (glaze after thawing).
🍽 Servings & Cook Time
Serves: 10 slices
Prep time: 20 minutes
Bake time: 55–60 minutes
Cool time: 1 hour
🔬 Why This Recipe Works (Quick Science)
- Butter + sugar are creamed to trap air → a lighter, fluffier pound cake.
- Sour cream adds moisture and tenderness without thinning the batter.
- Rhubarb’s tartness cuts the sweetness and balances the richness.
- The lemon glaze seals in moisture and adds extra zing.
⚠️ Common Mistakes
- Cold butter or eggs – makes the batter lumpy and heavy.
- Overmixing – leads to a dense, rubbery cake.
- Not drying rhubarb – can make wet pockets in the cake.
- Cutting while hot – the cake needs to set as it cools.
🍴 What to Serve With
- A cup of Earl Grey or herbal tea
- Whipped cream or crème fraîche
- A scoop of vanilla or lemon ice cream
- Fresh berries for an extra pop
🧁 How to Make Rhubarb Lemon Pound Cake
Step 1: Cream the butter, sugar, and lemon zest
In a large bowl, beat the softened butter, granulated sugar, and lemon zest until light and fluffy, about 3–4 minutes.
Ingredients used: softened unsalted butter, granulated sugar, lemon zest
Step 2: Add eggs, lemon juice, and vanilla
Beat in the eggs one at a time. Then add lemon juice and vanilla and mix until combined.
Ingredients used: eggs (cracked), fresh lemon juice, vanilla extract
Step 3: Mix dry ingredients separately
In another bowl, whisk together flour, baking powder, and salt.
Ingredients used: all-purpose flour, baking powder, salt
Step 4: Combine wet and dry, then add sour cream
Add the dry mix into the wet in two parts, mixing just until combined. Stir in sour cream.
Ingredients used: mixed dry ingredients, wet mixture from step 2, sour cream
Step 5: Fold in the rhubarb
Toss diced rhubarb with a teaspoon of flour and gently fold it into the batter.
Ingredients used: diced rhubarb (½-inch), teaspoon flour (for tossing)
Step 6: Pour into pan and bake
Line a 9×5-inch loaf pan with parchment. Pour in the batter and smooth the top. Bake at 350°F for 55–60 minutes until golden and a toothpick comes out clean.
Ingredients used: prepared batter, parchment-lined loaf pan
Step 7: Make the lemon glaze
While the cake cools, whisk powdered sugar and lemon juice until smooth and pourable.
Ingredients used: powdered sugar, lemon juice
Step 8: Glaze the cooled cake
Once cake is fully cooled, drizzle glaze generously over the top. Let it set for a few minutes before slicing.
Ingredients used: fully cooled cake, prepared lemon glaze
🧊 Leftovers & Storage
- Store at room temp, tightly wrapped, for up to 3 days.
- Refrigerate for up to a week.
- Freeze individual slices wrapped in plastic + foil for up to 3 months.
- Glaze just before serving if freezing.
❓ FAQ
Can I use frozen rhubarb?
Yes! Just thaw and pat dry really well before using.
Why is my cake dense?
Usually from overmixing or using cold butter. Cream well and mix gently!
Can I double this recipe?
Absolutely! Bake it in two loaf pans or a 9×13-inch pan (adjust bake time).
Do I have to glaze it?
Technically no—but it’s the best part. Adds so much bright flavor.
💛 Final Thoughts
This rhubarb lemon pound cake is one of those bakes that feels like a little celebration. It’s cheerful, flavorful, and just the right amount of fancy. I hope you love it as much as I do—leave a comment if you try it or have any questions. Can’t wait to hear how it turns out! 🍋🍰
