Ricotta & lemon sponge cake


Here is a indulgent modern twist on a classic victoria sponge.


200g Butter, softened
200g Caster sugar
3 Large eggs
200g Self raising flour
Grated zest of 2 lemons plus 1 tbsp juice

Lemon syrup

Juice of two lemons
2tsp Caster sugar

Ricotta & limoncello filling

80g Butter, softened
160g Full fat cream cheese
160g Ricotta cheese
50g Icing sugar
1tsp limoncello
Grated zest of one lemon
1tsp lemon juice

Preheat the oven to 190c/fan 170c/gas mark 5. Grease and line two 20cm round sandwich tins.


Beat the butter and sugar using a wooden spoon or electric whisk until light and fluffy. Add the eggs one at a time, beating well after each addition. Fold in the flour until thoroughly combined, then add the lemon zest and juice.

Divide the mixture between the two tins, spreading it evenly. Bake for about 20 minutes, until a skewer inserted into the centre comes out clean. Turn out on a wire rack to cool.


Make the lemon syrup. Place the lemon juice and caster sugar in a small pan and heat gently until the sugar has dissolved, then bring to a simmer. Remove from the heat and leave to cool a little before spooning over both sponges.


To make the filling, beat the butter in a bowl until smooth. Add the cream cheese and mix until combined, then add the ricotta and finally sift the icing sugar into the mixture and beat until thoroughly combined. Add the limoncello, lemon zest and juice and mix until well combined. Place in the fridge to firm up.

Once the sponges are completely cooled, remove the filling from the fridge and spread over one one sponges and top with the second sponge.

Now enjoy with a warm cup of tea and your favourite people.



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