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Lemon Pound Cake with Rhubarb Ginger Compote
Preheat oven to 325° F. Using a stand mixer or hand mixer, cream butter, sugar, and Fromage Blanc together, until light and fluffy. Add each egg one at a time and continue to mix. Next, add the lemon juice, zest, and curd. Then add the flour, vanilla extract, and salt and mix until batter is smooth. Pour into a greased loaf pan and bake for 1 hour 30 minutes. While the cake is baking, place the rhubarb, ginger preserves, almond and vanilla sugar and water in a small saucepan on the stove over medium heat. Whisk frequently until mixture comes to a boil. Let the mixture reduce for about 10 minutes until a thick, syrupy consistency is reached. Once the pound cake is done baking, remove from oven and allow cake to cool for 20 minutes. Cut cake into slices and pour 2 tbsp of rhubarb compote onto each slice. Top with fresh whipped cream and mint if desired. Enjoy!