One-Bowl Lemon Ricotta Pound Cake with Roasted Rhubarb
User Reviews
4.6
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Prep Time
15 mins
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Cook Time
1 hr
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Total Time
1 hr 15 mins
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Servings
1 9x5 loaf
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Course
Dessert
One-Bowl Lemon Ricotta Pound Cake with Roasted Rhubarb
Description
The One-Bowl Lemon Ricotta Pound Cake with Roasted Rhubarb is a loaf cake featuring softened butter, sugar, ricotta cheese, fresh lemon zest, and juice, combined with eggs and leavened by baking powder and baking soda. The batter’s hydration and ricotta's moisture give the baked cake a moist, tender crumb. As it bakes in a buttered and parchment-lined loaf pan, the cake develops a lightly golden crust with a bright lemon flavor throughout.
Alongside the cake, fresh rhubarb cut into pieces is tossed with maple syrup and roasted until soft and fragrant. This adds a natural tartness and subtle caramel notes, complementing the creamy, zesty cake. The rhubarb’s texture contrasts with the cake’s softness when served together.
This cake can be served plain or with extra ricotta on the side for creaminess. It works well for afternoon tea or as a light dessert. Baking the rhubarb while the cake cooks is a practical way to combine dessert elements without extra steps.
Ingredients
- 8 Tablespoons butter at room temperature, plus more for pan, unsalted
- 1 cup raw cane sugar
- 1/2 cup ricotta cheese store-bought or homemade (plus more for serving, if desired)
- 1 teaspoon lemon from about 1 lemon, zest
- 4 Tablespoons lemon juice from about 2 juicy lemons, freshly squeezed
- 1 teaspoon vanilla extract pure
- 1/2 teaspoon salt fine sea salt
- 4 egg ideally at room temperature, large
- 2 cups all-purpose flour
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 pound rhubarb young stalks
- 3 Tablespoons pure maple syrup
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.
User Reviews
Overall Rating
4.6
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