A lemon sponge cake topped with lemon curd and filled with layers of creamy ricotta. It’s decorated with edible flowers and a triple berry mixture of raspberries, blackberries, and blueberries. The perfect dessert for any elegant summer party, including bridal showers!
It’s summertime and you know what that means-wedding season!! I am so excited that I have two cousins getting married this summer! With weddings come bridal showers. My Nana would cringe to hear me say this, but it’s time to forgo the heavy, overly sweet bakery style frosted cakes, and switch it up with a light and airy dessert. This ricotta lemon burst sponge cake is the perfect alternative. Not only is it easy to prepare, but it’s elegant and guests are sure to love it.
There’s something about a lemon dessert that makes me immediately think summer. This sponge cake is bursting with lemon flavor. The sponge cakes themselves get their lemon flavor from lemon juice and lemon zest. There is the zest of two lemons in this cake! As if that wasn’t enough, there is a thin layer of lemon curd atop all four of the sponge cake layers. Don’t worry, this isn’t a tart lemon cake! There is a layer of creamy ricotta that perfectly balances out the tartness of the lemon curd. The ricotta layer is salty and sweet, providing the perfect compliment to the lemony sponge cake. The sponge cake itself is not overly sweet. The entire cake is topped off with a mixture of triple berries and edible flowers.
This is a cake recipe that you need to add to your repertoire. Everyone needs an easy to prepare dessert that is elevated and elegant. Have you ever had that moment when you have a party coming up where you want to serve the perfect dessert, but you just can’t think of anything to make? This cake recipe is the solution to that problem. This Ricotta Lemon Burst Sponge Cake is sure to impress your guests at all of your events this summer.
- 8 eggs
- 2 cups sugar
- ½ cup water
- ¼ cup lemon juice
- zest of 2 lemons
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 4 Tablespoons lemon curd, divided
- 1½ cups heavy cream
- ¼ cup + 2 Tablespoons confectioner's sugar
- 1 teaspoon vanilla extract
- ¾ cup Ricotta cheese
- 1 cup mixed berries (raspberries, blackberries, blueberries)
- Optional- edible flowers
- Preheat the oven to 350°
- Grease and flour 4 9-inch round cake pans
- In a large bowl, beat eggs on high until frothy and lemon-colored.
- With mixer on medium, slowly add the 2 cups of sugar. Once you have finished pouring in the sugar, turn the mixer on high for a few seconds to combine the sugar and eggs.
- Add the water, lemon juice and lemon zest, then beat on low until combined.
- Dump in flour, baking powder and salt. Beat on low and/or medium until smooth.
- Divide the batter amongst four greased 9-inch round pans. Bake 10-15 minutes until springy and spongy. If the cake is turning brown, it is overcooked.
- Remove the cakes from the oven and cool in the pan on a wire rack for 5 minutes. Then run a knife around the outside of the cakes. Flip the cakes onto the wire rack and remove the pan.
- Cool the cakes completely before filling.
- In a medium mixing bowl, beat the heavy cream, confectioner's sugar, and vanilla extract until stiff peaks form
- Place the ricotta cheese in a medium mixing bowl. Fold the whipped cream mixture into the ricotta.
- Top each cake layer with 1 Tablespoon of lemon curd.
- Pipe a ring of filling around the outside of the bottom layer. Fill in the ring with additional filling using a spatula.
- Place the next cake layer on top of the filling. Repeat the piping and filling process for this layer.
- Repeat for the third layer.
- Place the top layer on top of the filling and cover with the remaining frosting. Do not pipe around the outside of this layer.
- Top with the mixed berries and edible flowers.
- Store in the refrigerator.