375g unsalted butter, softened
1½ cups caster sugar
2 tbsp finely grated lemon rind
1 tbsp vanilla extract
3 cups plain flour, sifted
2 tsp baking powder
Lemon & Ginger Stewed Rhubarb
750g rhubarb, trimmed and cut into 10cm lengths
2 tbsp lemon juice
½ cup caster sugar
¼ cup sliced glacé ginger
Vanilla Drizzle Icing
¾ cup icing sugar, sifted
1 tsp vanilla bean paste
Preheat oven to 160°C. Grease a 21cm (10-cup capacity) bundt tin. Beat butter, sugar, lemon and vanilla with an electric mixer for 6 minutes or until light and creamy.
Add eggs one at a time, beating well between each addition. Add flour and baking powder to mixture and fold through until just combined. Spoon mixture into prepared tin and smooth top.
Bake for 1 hour 5 minutes or until a skewer inserted into the middle comes out clean.
Allow to cool in tin for 10 minutes before turning on to a wire rack to cool completely.
To make the lemon and ginger stewed rhubarb, place all ingredients, with 2 tablespoons of water, in a saucepan over medium heat and bring to the boil. Reduce heat to low and simmer for 5 minutes or until rhubarb is tender but still holding together.
To make the vanilla drizzle icing, place icing sugar, 1½ tablespoons water and vanilla in a bowl and mix well until smooth and combined. Drizzle over the cake and serve with the stewed rhubarb.
You can swap the lemon in this recipe for lime or orange.