Strawberry Rhubarb Buttermilk Bundt Cake with Cream Cheese Glaze

For the cake:

• 355 g + 2 tbsp (20 g) all-purpose flour divided
• 2 tsp (10 g) baking powder
• 1 tsp table salt or fine sea salt
• 340 g granulated sugar
• 225 g (1 c.) unsalted butter at room temperature
• zest of 1 lemon
• 3 large eggs at room temperature
• 1/2 tsp vanilla extract
• 3/4 c. buttermilk
• 200 g trimmed strawberries halved if small; quartered or chopped if large
• 250 g rhubarb chopped into 3/4 inch chunks

For the glaze:

• 140 g (5 oz.) chopped rhubarb
• 50 g (1/4 c.) granulated sugar
• 2-4 tbsp lemon juice divided
• 56 g (2 oz.) cream cheese at room temperature
• 1 tbsp unsalted butter at room temperature
• 1/4 c. powdered sugar

Make the cake:

1. Preheat the oven to 350°F (175°C).

2. Butter and flour a 10–12 cup bundt pan. Chill the prepared pan in the refrigerator while you make the batter to help the coating set.

3. In a medium bowl, whisk together the flour, baking powder, and salt.

4. In a stand mixer fitted with the paddle attachment, beat the butter, lemon zest, and sugar until light and fluffy, about 3 minutes. Add the eggs one at a time, beating well after each, then mix in the vanilla.

5. Alternate adding the dry ingredients and buttermilk: mix in one-third of the flour mixture, then half the buttermilk, another third of the flour, the remaining buttermilk, and finish with the final third of the flour. Fold only until just combined—do not overmix.

6. Toss the strawberries and rhubarb with the reserved 2 tablespoons of flour, then gently fold them into the batter with a spatula so they’re evenly distributed without deflating the batter.

7. Scrape the batter into the chilled bundt pan and smooth the top.

8. Bake for about 55–65 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.

9. Cool the cake in the pan for 30 minutes, then invert onto a plate or platter to cool completely before glazing.

Make the glaze:

1. Combine the chopped rhubarb, granulated sugar, and 1 tablespoon lemon juice in a small saucepan. Bring to a simmer, then cook over low heat until the rhubarb breaks down. Puree with an immersion blender and press through a fine mesh sieve. Let cool slightly.

2. In a bowl, beat the cream cheese, butter, and powdered sugar until smooth. Add 1 tablespoon lemon juice, then gradually blend in the pureed rhubarb until the glaze is smooth. Adjust sweetness with more powdered sugar if too tart, or thin with an extra tablespoon or two of lemon juice if too thick.

3. Drizzle or spoon the glaze over the cooled cake, letting it run into the crevices for an attractive finish.