Lemon Buttermilk Rhubarb Bundt Cake | Lemons | Boston Organics

Ingredients

• 2 1/2 cups plus 2 tablespoons all purpose flour
• 1 tsp baking powder
• 1 tsp fine sea salt
• 1 cup unsalted butter
• 1 3/4 cups granulated sugar
• Zest of 1 lemon
• 3 eggs
• 1/2 tsp lemon oil or lemon extract
• 3/4 cup buttermilk
• 1 lb rhubarb, trimmed and very thinly sliced (3 cups prepped)
• 2 cups confectioners sugar, more as needed
• Juice of 1 lemon
• 1 Tbsp nearly melted butter