This lemony pound cake stays light and moist from the addition of ricotta. We love the pop of colour from the bright pink Rhubarb Glaze.
Glazed Rhubarb Ricotta Pound Cake
~ recipe by Tina Lau
3/4 cup (170 g) butter, room temperature
1 cup (200 g) sugar
1 1/2 cup (180 g) ricotta
3 eggs, room temperature
2 tsp fresh lemon juice
1 lemon, zested
1 1/2 cup (207 g) Flourist Sifted Spelt Flour
2 tsp baking powder
1 tsp salt
2 cups (240 g) rhubarb, 1/2" cubed
2 tsp (10 g) butter
3 tbsp (22 g) rhubarb, finely chopped
1 cup (130 g) icing sugar
2 tbsp milk or heavy cream
pinch of salt
Preheat the oven to 350°F. Line a loaf pan with parchment paper.
In the bowl of a standing mixer or with handheld beaters, cream butter and sugar together until light and fluffy. Add ricotta and continue mixing until combined. Add eggs one at a time, mixing thoroughly after each addition. Pour in lemon juice and the zest of one lemon and combine all together.
In a separate bowl, sift together Flourist Sifted Spelt Flour, baking powder and salt. Add the dry ingredients to the butter mixture and mix until combined, scrape the bottom of the bowl to make sure everything is well incorporated. Tip in the cubed rhubarb and fold until just integrated, without over mixing.
Pour the batter into the prepared loaf pan and bake for 45-55 minutes, until a cake tester comes out clean. Make the rhubarb glaze while the cake is cooling.
Melt butter in a small saucepan over low heat. Add rhubarb and gently cook until softened, about 3-4 minutes, swirling often to avoid the butter from browning. Remove from heat and add icing sugar and milk or heavy cream. Place the pot in the sink and with an immersion blender (or in a blender), puree the mixture until creamy and homogenous, add a pinch of salt. Once the cake has fully cooled, pour the glaze on top.