I swear. This is the last Lemon recipe that I will make for a long time. Really. I am all lemoned out. (I think). We have had Lemon Pasta, Lemon Blueberry Buttermilk Cake, Lemon Zucchini Pancakes and now we have Lemon Rhubarb Pound Cake. But I did it with the best of lemon-flavored intentions and in anticipation of Easter this weekend.

Lemon Rhubarb Ricotta Pound Cake with Rhubarb Glaze

This cake is so moist and delicious I can’t even tell you. It is an adaptation from the Almond Ricotta Pound Cake that is in my book (also an awesome cake!!) and the ricotta just makes it out of this world in texture and richness. I feel like this could kind of go either way too- like breakfast or dessert with some fresh whipped cream and berries.

Lemon Rhubarb Ricotta Pound Cake with Rhubarb Glaze

So, today has to be rather short and sweet because I have used up all week doing my taxes and now I am getting ready to throw a dinner party (that was sold at an auction last year) Friday night at our house. Basically the main floor looks like an accountants office and I haven’t done anything to prepare yet. I am going to channel my old inner caterer and bust it out tomorrow like it is still my occupation. I will post pics on instagram all day so you can check on my progress ☺

Lemon Rhubarb Ricotta Pound Cake with Rhubarb Glaze

Ok, have a wonderful Weekend and Easter, and if you want to know how the dinner party went, just check in on Saturday for Saturday Stuff where I spill my guts weekly.

Lemon Rhubarb Ricotta Pound Cake with Rhubarb Glaze

 

Recipe: Lemon Rhubarb Ricotta Pound Cake with Rhubarb Glaze

Ingredients

  • 3/4 cups butter
  • 1 ½ cups sugar
  • 1 ½ cups ricotta
  • 3 eggs
  • 1 teaspoons fresh lemon juice
  • 2 teaspoons lemon zest, minced
  • 1½ cups flour
  • 2 teaspoons baking powder
  • 1 teaspoon kosher salt
  • 2 cups rhubarb, cut into chunks
  • Rhubarb Glaze
  • 2 teaspoons butter
  • 3 tablespoons rhubarb, finely chopped
  • 1 cup powdered sugar
  • 2 tablespoons whipping cream or milk
  • pinch of salt

Instructions

  1. Preheat the oven to 325 degrees. Prepare a loaf pan by spraying it generously with baking spray.
  2. In the bowl of a standing mixer, cream together the butter and sugar until creamy. Add the Ricotta and mix well.
  3. Add the eggs one at a time and beat until fluffy. Add the lemon juice and lemon zest and combine well.
  4. In a separate bowl, combine the flour, baking powder and salt, then add to the pound cake.
  5. Fold in the rhubarb chunks and then add to the loaf pan. Bake the cake at 325 degrees for 45-50 minutes. Let cool in the pan before turning the loaf cake out.
  6. While the cake is cooling, heat a small pan over medium heat. Melt the butter and gently cook the rhubarb until softened, about 3 minutes, but with no browning.
  7. Add the cooked rhubarb and butter to a blender and add the powdered sugar and the cream. Puree on high with a pinch of salt until you have a smooth pink glaze.
  8. Pour the glaze over the top of the cooled pound cake. Slice and Serve.

Preparation time: 10 minute(s)

Cooking time: 50 minute(s)

Number of servings (yield): 8

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Categorized: Baked Goods, Dessert
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I swear. This is the last Lemon recipe that I will make for a long time. Really. I am all lemoned out. (I think). We have had Lemon Pasta, Lemon Blueberry Buttermilk Cake, Lemon Zucchini Pancakes and now we have Lemon Rhubarb Pound Cake. But I did it with the best of lemon-flavored intentions and in anticipation of Easter this weekend.

Lemon Rhubarb Ricotta Pound Cake with Rhubarb Glaze

This cake is so moist and delicious I can’t even tell you. It is an adaptation from the Almond Ricotta Pound Cake that is in my book (also an awesome cake!!) and the ricotta just makes it out of this world in texture and richness. I feel like this could kind of go either way too- like breakfast or dessert with some fresh whipped cream and berries.

Lemon Rhubarb Ricotta Pound Cake with Rhubarb Glaze

So, today has to be rather short and sweet because I have used up all week doing my taxes and now I am getting ready to throw a dinner party (that was sold at an auction last year) Friday night at our house. Basically the main floor looks like an accountants office and I haven’t done anything to prepare yet. I am going to channel my old inner caterer and bust it out tomorrow like it is still my occupation. I will post pics on instagram all day so you can check on my progress ☺

Lemon Rhubarb Ricotta Pound Cake with Rhubarb Glaze

Ok, have a wonderful Weekend and Easter, and if you want to know how the dinner party went, just check in on Saturday for Saturday Stuff where I spill my guts weekly.

Lemon Rhubarb Ricotta Pound Cake with Rhubarb Glaze

 

Recipe: Lemon Rhubarb Ricotta Pound Cake with Rhubarb Glaze

Ingredients

  • 3/4 cups butter
  • 1 ½ cups sugar
  • 1 ½ cups ricotta
  • 3 eggs
  • 1 teaspoons fresh lemon juice
  • 2 teaspoons lemon zest, minced
  • 1½ cups flour
  • 2 teaspoons baking powder
  • 1 teaspoon kosher salt
  • 2 cups rhubarb, cut into chunks
  • Rhubarb Glaze
  • 2 teaspoons butter
  • 3 tablespoons rhubarb, finely chopped
  • 1 cup powdered sugar
  • 2 tablespoons whipping cream or milk
  • pinch of salt

Instructions

  1. Preheat the oven to 325 degrees. Prepare a loaf pan by spraying it generously with baking spray.
  2. In the bowl of a standing mixer, cream together the butter and sugar until creamy. Add the Ricotta and mix well.
  3. Add the eggs one at a time and beat until fluffy. Add the lemon juice and lemon zest and combine well.
  4. In a separate bowl, combine the flour, baking powder and salt, then add to the pound cake.
  5. Fold in the rhubarb chunks and then add to the loaf pan. Bake the cake at 325 degrees for 45-50 minutes. Let cool in the pan before turning the loaf cake out.
  6. While the cake is cooling, heat a small pan over medium heat. Melt the butter and gently cook the rhubarb until softened, about 3 minutes, but with no browning.
  7. Add the cooked rhubarb and butter to a blender and add the powdered sugar and the cream. Puree on high with a pinch of salt until you have a smooth pink glaze.
  8. Pour the glaze over the top of the cooled pound cake. Slice and Serve.

Preparation time: 10 minute(s)

Cooking time: 50 minute(s)

Number of servings (yield): 8

Recipe by Heather Christo (http://heatherchristo.com)