Lemon Persimmon Buttercream Cake

It’s my stepmama’s birthday! Well, it was her birthday a couple of weeks ago but she lives quite far. I mean, New York and Colorado aren’t quite next door to each other. They say to live in the present and, presently, she’s visiting! That's it, I'm baking a cake! She’s always fawning over lemon bars so I have to make a deliciously tangy one. Man, it’s really really really good! So good, I’m already looking for more excuses to celebrate so I can make it again and again!


PREP TIME: 25 minutes

BAKE TIME: 35 minutes

REFRIGERATE TIME: 1 hour 15 minutes

TOTAL TIME: 2 hours, 5 minutes


1 Cake



Cake Flour (1 Cup)

White Sugar (1/2 Cups)

Confectioners Sugar (1/4 Cup)

Baking Powder (2 Tsp)

Salt (1/4 Tsp)

Almond Milk (1/4 Cup)

Egg Whites (3)

Pure Vanilla Extract (2 Tsp)

Unsalted Butter (1 Sticks, Room Temperature)

Whole Milk Ricotta (2 Tbsp)

Lemon Juice (1/2 Lemon. Save The Rind For Zesting)


Confectioners Sugar (2 Cups)

Unsalted Butter (2 Sticks, Room Temperature)

Whole Milk Ricotta (2 Tbsp)

Heavy Cream (1 Tbsp)

Lemon Juice (1/2 Lemon. Save The Rind For Zesting)

Salt (1/4 Tsp)


Sea Salt Caramel Sauce

Bouquet Persimmon (1, Peeled And Cut Into The Thinnest Slices You Can Make)


Lemon Zest

Powdered Sugar


Large Mixing Bowl

Medium Mixing Bowl (2)

6 Inch Cake Pan

Baking Sheet (Optional)

Electric Hand Mixer

Rubber Spatula






1. TO MAKE YOUR CAKE. in your large mixing bowl, combine your flour, sugar, baking powder and salt.

In your medium mixing bowl, whisk together your almond milk, egg whites, vanilla extract, ricotta and lemon juice.

Use your rubber spatula to mix your milk mixture into your flour mixture in your large mixing bowl.

Preheat your oven to 350°.

Coat your cake pan with butter and place it on your baking sheet.

A little tip. Keeping your cake pan on your baking sheet makes it easier to maneuver.

Pour your batter into your cake pan and put it in the oven for 35 minutes—or until you stick a toothpick in and only crumbs and no batter comes out on it.

When ready, take your cake out of the oven and refrigerate for 1 hour.

In the meantime, multitask! Go ahead and make your frosting!


2. TO MAKE YOUR LEMON BUTTERCREAM FROSTING. in your other medium mixing bowl, combine your butter, sugar, heavy cream, ricotta and lemon juice.

Use your electric hand mixer to combine until completely and evenly smooth—about 2 minutes.

Set aside.


3. TO FROST YOUR CAKE. use your rubber spatula to evenly and thickly coat your cake with your lemon buttercream frosting.

I wanted my frosting to be extra thick. So, how did I get it just right you ask? I coated my cake fully once and then refrigerated it for 10 minutes until the frosting was completely hardened. Then I frosted it again and refrigerated it again.

Refrigerate for 10 minutes.


4. TO ADD THE CARAMEL TO YOUR CAKE. use your teaspoon to scoop your caramel sauce into the center of your cake. Keep adding until it spills off of the sides.

Then deliberately hover your spoon on the edges of your cake where you would like more drips and allow the caramel to slowly roll off your spoon there.

Refrigerate for 5 minutes to allow the caramel sauce to harden slightly.


5. TO FINISH DECORATING YOUR CAKE. sprinkle thyme leaves (without their stalks) onto your caramel sauce.

Starting from the center of your cake, layer your persimmon slices in a spiral so that they cover the entire top of your cake.

Stick some thyme stalks out from under your persimmon slices.

Sprinkle on some more thyme leaves making sure to get some on the sides of your cake.

Sift powdered sugar over your entire cake.

When the powdered sugar coats your thyme it gives it that wintery wonderland aesthetic you are seeing.

Zest your lemon over the top of your cake.