Griddled Meyer Lemon-Ricotta Pound Cake With Seasonal Compote

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The cake:

1 cup cake flour

1/2 cup all-purpose flour

2 1/2 teaspoons baking powder

1 teaspoon kosher salt

1 1/2 sticks butter, softened + more to grease the pan and for the griddle

1 1/4 cups whole-milk ricotta cheese

1 1/2 cups sugar

3 eggs, room temperature

1 teaspoon almond extract

1 teaspoon vanilla extract

-- Zest of 1 Meyer lemon

1 tablespoon Meyer lemon juice

The compote:

3/4 pound rhubarb, cut into 1/2-inch slices (about 2-2 1/2 cups)

1/2 cup sugar

1/4 cup water

1 pint strawberries, hulled, halved lengthwise and cut into 1/4-inch slices

-- Meyer lemon juice, to taste

-- Sugar, to taste, if necessary

The mascarpone cream:

1/2 cup heavy cream

1/4 cup mascarpone

-- 1 teaspoon sugar + more to taste, if desired

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