Lemon cake with berry-rhubarb glaze

Ingredients:

Cupcake:

• 3 and 1/4 cups sifted wheat flour
• 2 tsp baking powder
• 1/2 teaspoon baking soda
• 1/2 tsp fine salt
• 3/4 cup sour cream
• Finely grated zest of 1 lemon
• 1/4 cup lemon juice
• 2 tablespoons natural vanilla extract
• 4 eggs category CO
• 2 and 1/4 cups sugar
• 3/4 cup vegetable oil

Glaze:

• 1.5 cups (about 170 g) fresh or frozen rhubarb, finely chopped (defrosted)
• 1 cup (12 oz jar) red berry jam (such as strawberry, red currant, lingonberry, or seedless red raspberry)
• 1-2 tablespoons of water
• A pinch of fine salt
• 1/2 tsp natural vanilla extract
• Additional equipment: a 10-cup muffin tin with grooves and a hole in the inside.

Preparation:

1. Position a rack in the center of the oven and preheat to 180 degrees Celsius (350 degrees Fahrenheit). Generously grease a cake pan with shortening and dust with flour.
   
   In a large bowl, combine the flour, baking powder, baking soda, and salt. In another bowl, combine the sour cream, lemon zest, lemon juice, and vanilla; set aside.
2. In another bowl, vigorously whisk the eggs and sugar until pale. Gradually whisk in the butter until smooth.
   
   Add the sour cream mixture and stir. Add the dry ingredients and stir with a wooden spoon until a slightly lumpy dough forms. Pour the dough into the prepared pan.
3. Bake the cake for 1 hour, until it begins to pull away from the edges of the pan and a toothpick inserted into the center comes out clean. Cool for 10 minutes, then transfer it from the pan to a wire rack set over a baking sheet. Let cool. (The cake can be made ahead of time up to this point.)
4. Before serving: In a small saucepan, combine the rhubarb, strawberry jam, water, and salt and simmer until the rhubarb is translucent and crystallized, almost like jewels, about 10 minutes.
   
   If the glaze is too thick, add a little more water. Remove from heat and stir in the vanilla extract. Let cool slightly. Spoon some glaze onto the cake, reserving the rest for drizzling over the slices. Serve.
   
   Culinary advice: We like to bake this cake the day before to allow it to ripen and develop its flavor. If you bake it in advance, you should still frost it the day you plan to serve it.