Rhubarb lemon Bundt Cake

I've been on a real kick lately with rhubarb, I decided to make this cake based off an amalgamation of a few different recipes and let me tell you... it's delicious. Super moist with great flavour. Great for a nice summer cake. The cardamom in the cake really brings out the summer flavour.

Ingredients

Cake

1 cup room temperature salted butter

1 lemons worth of zest

2 tbsp fresh lemon juice

1 3/4 cups white sugar

3 large eggs

1 tsp vanilla extract

1 tsp cardamom

310 grams (2 1/2 cups) all purpose flour

2 tsp baking powder

1/2 tsp salt

3/4 cup buttermilk

2 cups bite sized rhubarb

Icing

2 cups icing sugar

1 tbsp butter

3 tbsp lemon juice

2-3 tsp milk

1. Preheat oven to 350°

2. In a large bowl beat butter, sugar, lemon zest and juice together until light and fluffy.

3. Add in eggs 1 at a time mixing at medium speed until each is fully incorporated, scrape down the sides of the bowl to make sure everything is mixed well.

4. Fold in vanilla and cardamom

5. In a small bowl mix flour, baking powder and salt.

6. Alternating between flour mixture and buttermilk slowly incorporate each into the batter. Stop mixing once fully incorporated to avoid over mixing.

7. Fold in rhubarb to batter.

8. Grease your bundt cake pan and lightly flour then pour batter evenly into pan.

9. Bake in preheated oven for 1 hour or until a tooth pick can be removed clean from the cake

10. Let cake cool for 30 minutes in pan before flipping out.

11. While cake is cooling beat together butter and icing sugar

12. Add lemon juice to mixture and add milk a little at a time until desired consistency is reached

13. Pour over cake after removing from pan while cake is still warm. Let cool for 5-10 minutes before serving and enjoy!