By on April 25, 2014


What You Need:

1 cup butter, room temperature

2 eggs

3 cups sugar

1 cup ricotta cheese

1 cup buttermilk

2 tbsp. grated lemon peel

2 tsp. pure vanilla extract

1 tsp. fresh lemon juice

3 cups all-purpose flour

½ tsp. baking powder

½ tsp. baking soda

½ tsp. salt

¼ cup mint, roughly chopped

½ cup blackberries



1. Cream butter and sugar together in a large bowl. Once smooth, add eggs one at a time, mixing well after each addition.

2. Stir in the ricotta cheese, buttermilk, 1 tbsp. of lemon peel, vanilla extract, and lemon juice.

3. In a separate bowl, sift together the remaining dry ingredients, then add to the creamed mixture and beat until smooth.

4. Place in two greased and floured 9-inch baking pans and cook at 350 degrees for 30-35 minutes.

5. Remove from oven when cooked and allow to cool 15-20 minutes.

6. Slice the cake in half, horizontally, and lay down frosting around the perimeter and lemon curd in the middle, like a pool.

7. Place the upper cake on top and frost to your liking. Garnish with remaining lemon peel, mint, and black berries.



2/3 cup butter, softened

4 cups icing sugar

1/3 cup milk

2 tsp. grated lemon peel

1 1/2 tsp. pure vanilla extract

1/4 tsp. sea salt
1. Cream butter until light and fluffy in a large bowl.

2. Store in the remaining ingredients and mix until smooth.

3. Cover and set aside until cake is ready to be frosted.


Lemon Curd:

3 eggs

2 egg yolks

2/3 cup sugar

1/3 cup fresh lemon juice

1/3 cup butter, cubed

1/4 cup mint, roughly chopped
1. In a small bowl, combine eggs and egg yolk. Set aside.

2. In a small pot or saucepan over medium heat, combine sugar, lemon juice, and butter, stirring constantly until smooth.

3. Transfer a small amount of the sugar mixture into the eggs, mix, and return all to the stove.

4. Bring to a boil while continuing to stir and let cook for 2 minutes. Remove from heat and stir in mint, if desired. Cover and chill for 1-2 hours until ready to add to cake.

Brad Ariss

About Brad Ariss

Brad is a freelance writer in the outskirts of Toronto, Ontario. He has lived and travelled in over thirty countries worldwide and has spent more time abroad than at home since having graduated from an economics program in his exceedingly distant youth. When free of time and obligation, he spends his minutes in a narrow kitchen, cooking with and with the support of an array of wine, beer, music and spirits.

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