A tender, tangy cake filled with strawberries and rhubarb. Adapted from Smitten Kitchen.
Preheat the oven to 350 F.
Butter and flour a 10-12 c. bundt pan. Place the pan in the refrigerator and leave it there while you make the cake batter.
In a medium bowl, whisk together the flour, baking powder, and salt.
Combine the butter, lemon zest, and sugar in the bowl of a stand mixer. Mix with the paddle attachment until light and fluffy (about 3 minutes). Then add the eggs, one at a time, mixing well after each addition. Mix in the vanilla extract.
Mix in 1/3 of the flour mixture. Then 1/2 of the buttermilk, followed by another 1/3 of the flour mixture, then the remaining buttermilk, and then the final 1/3 of the flour. Do not overmix.
Toss the strawberries and rhubarb with the remaining 2 tablespoons flour. Gently fold them into the cake batter with a silicone or rubber spatula.
Scrape the batter into the prepared bundt pan, smoothing the top.
Bake for approximately 55-65 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cake to cool in the pan for 30 minutes, then turn out onto a plate or cake platter to cool completely.
Combine the rhubarb, granulated sugar, and 1 tablespoon of lemon juice in a small saucepan. Bring to a simmer and then simmer over low heat until the rhubarb completely breaks down. Puree the mixture with an immersion blender, then press through a fine mesh sieve. Allow to cool slightly.
In a separate bowl, blend together the cream cheese, butter, and powdered sugar using an electric mixer. Blend in one tablespoon of lemon juice. Then gradually add the pureed rhubarb, blending until smooth. Taste the glaze -- if it's too tart, add more powdered sugar. If it's too thick, add another tablespoon or two of lemon juice.
Spoon the glaze over the cooled cake.