One-Bowl Lemon Ricotta Pound Cake with Roasted Rhubarb
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.
Course Desserts
Prep Time 15 minutesminutes
Cook Time 1 hourhour
Total Time 1 hourhour15 minutesminutes
Servings 19x5 loaf
Author Stacie Billis
Ingredients
8Tablespoonsunsalted butterat room temperature, plus more for pan
1cupraw cane sugar
1/2cupricotta cheesestore-bought or homemade (plus more for serving, if desired)
1teaspoonlemon zestfrom about 1 lemon
4Tablespoonsfreshly squeezed lemon juicefrom about 2 juicy lemons
1teaspoonpure vanilla extract
1/2teaspoonfine sea salt
4large eggsideally at room temperature
2cupsall-purpose flour
3/4teaspoonbaking powder
1/2teaspoonbaking soda
1poundyoung rhubarb stalks
3Tablespoonspure 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.