Strawberry Rhubarb Ricotta Pound Cake

Ingredients

• 3/4 cups butter
• 1 ½ cups sugar
• 1 ½ cups ricotta
• 3 eggs
• 1 teaspoon fresh lemon juice
• 1½ cups flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 cup rhubarb, finely diced
• 1 cup strawberries, diced

Glaze

• 1 cup powdered sugar
• 2 tablespoons milk (or if you have it, strawberry rhubarb sauce or jam)

Directions

1. Preheat the oven to 325 degrees. Generously grease a large loaf pan with cooking spray. Set aside.
2. With a mixer, mix 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.
4. Add dry ingredients and mix well.
5. Toss the strawberries and rhubarb with one tablespoon of flour.  Fold into batter.
6. Pour into the the loaf pan. Bake the cake at 325 degrees for 45-50 minutes. Let cool in the pan before removing from the pan.
7. Combine the glaze ingredients and mix thoroughly.  Pour the glaze over the top of the cooled pound cake. Slice and enjoy!