One-Bowl Lemon Ricotta Pound Cake with Roasted Rhubarb

Name: One-Bowl Lemon Ricotta Pound Cake with Roasted Rhubarb
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 1 9x5 loaf
Ingredients: 8 Tablespoons unsalted butter; 1 cup raw cane sugar; 1/2 cup ricotta cheese; 1 teaspoon lemon zest; 4 Tablespoons freshly squeezed lemon juice; 1 teaspoon pure vanilla extract; 1/2 teaspoon fine sea salt; 4 large eggs; 2 cups all-purpose flour; 3/4 teaspoon baking powder; 1/2 teaspoon baking soda; 1 pound young rhubarb stalks; 3 Tablespoons pure maple syrup

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4.6

192 reviews

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Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
Servings
1 9x5 loaf
Course
Dessert

One-Bowl Lemon Ricotta Pound Cake with Roasted Rhubarb

Riley Harvey

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Recipe slightly adapted and published with permission from 'Make It Easy' by Stacie Billis. I like to serve the cake with a little extra ricotta cheese or whipped cream. A dollop of crème fraiche is delicious, too.

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Ingredients

Servings

8 Tablespoons unsalted butter at room temperature, plus more for pan
1 cup raw cane sugar
1/2 cup ricotta cheese store-bought or homemade (plus more for serving, if desired)
1 teaspoon lemon zest from about 1 lemon
4 Tablespoons freshly squeezed lemon juice from about 2 juicy lemons
1 teaspoon pure vanilla extract
1/2 teaspoon fine sea salt
4 large eggs ideally at room temperature
2 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1 pound young rhubarb stalks
3 Tablespoons pure maple syrup

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Instructions

Preheat the oven to 350F. Butter a 9 x 5-inch loaf pan and line with parchment paper; set aside.
In a large bowl that works well with a hand mixer or in the bowl of a stand mixer fitted with the whisk attachment, combine the butter, sugar, ricotta, lemon zest, lemon juice, vanilla, and salt on low speed until just combined.
Mix in the eggs, one at a time, making sure to fully incorporate each egg before adding the next.
Add the flour, baking powder, and baking soda to the same bowl. Use a wooden spoon or silicone spatula to mix until just incorporated.
Pour the batter into the prepared loaf pan and smooth out the top. Bake for about 60 minutes, or until a toothpick inserted into the center comes out clean.
Meanwhile, cut the rhubarb into 2-inch lengths and toss with the maple syrup. Arrange on a rimmed baking sheet and roast alongside the cake for 10-15 minutes. Time will vary with the tenderness and freshness of the rhubarb. When the rhubarb has softened, remove pan and cool completely.
Remove the cake from the oven and allow to cool in the pan for 5 minutes before removing from the pan to finish cooling on a wire rack.
To serve, slice cake and arrange on plates. Top with roasted rhubarb and a little extra ricotta. Serve warm or at room temperature.
If you are using the cake later, wrap it tightly all around in plastic wrap and store on the counter for 2 to 3 days, or in the freezer for up to 3 months.