Ingredients
Cake
- 200 g unsalted butter softened
- 200 g white chocolate chopped
- 200 g granulated sugar
- 4 eggs large
- zest of 2 lemons
- 200 g all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 100 ml milk
Lemon Curd Filling
- juice of 2 lemons
- zest of 1 lemon
- 100 g granulated sugar
- 2 eggs large
- 50 g unsalted butter cubed
White Chocolate Ganache
- 200 g white chocolate chopped
- 100 ml heavy cream
Instructions
- Preheat your oven to 180°C (350°F). Grease and line two 8-inch (20 cm) round cake pans with parchment paper.
- In a microwave-safe bowl, melt the white chocolate in 30-second intervals, stirring between each, until smooth. Set it aside to cool.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next. Mix in the lemon zest.
- Sift the flour, baking powder, and salt into the wet mixture and fold it in gently.
- Stir in the melted white chocolate and milk until you have a smooth cake batter.
- Divide the batter evenly between the prepared cake pans and smooth the tops.
- Bake in the preheated oven for about 25 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- While the cakes are baking, prepare the lemon curd filling. In a saucepan, whisk together the lemon juice, lemon zest, granulated sugar, and eggs. Cook over low heat, stirring constantly, until the mixture thickens and coats the back of a spoon (about 5-7 minutes). Remove from heat and whisk in the cubed butter until smooth. Let it cool.
- When the cakes are done, remove them from the oven and let them cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.
- Once the cakes and lemon curd are completely cool, prepare the white chocolate ganache. In a small saucepan, heat the heavy cream over low heat until it begins to simmer. Remove from heat and add the chopped white chocolate. Let it sit for a minute, then stir until smooth and glossy.
- To assemble the cake, place one of the cake layers on a serving plate. Spread a layer of lemon curd over the top.
- Place the second cake layer on top and pour the white chocolate ganache over the cake, allowing it to drip down the sides.
- Decorate as desired, perhaps with some lemon zest or white chocolate shavings.
- Chill the cake in the refrigerator for about 30 minutes to set the ganache before serving.Enjoy your delicious white chocolate lemon cake!
Nutrition Facts
White chocolate lemon cake
Amount per Serving
Calories
827
% Daily Value*
Fat
50
g
77
%
Saturated Fat
30
g
188
%
Trans Fat
1
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
14
g
Cholesterol
216
mg
72
%
Sodium
333
mg
14
%
Potassium
255
mg
7
%
Carbohydrates
87
g
29
%
Fiber
1
g
4
%
Sugar
68
g
76
%
Protein
11
g
22
%
Vitamin A
1180
IU
24
%
Vitamin C
0.3
mg
0
%
Calcium
199
mg
20
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.