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Lemon-White Chocolate Cake

in Diana's Recipe Book

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(total ratings: 2)
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Servings: 12
This is the ultimate "special occasion" cake for summertime. If desired, skatter slices of lemon peel over top of cake and decorate sides with thin slices of lemon for a pretty presentation.

6 ounces white chocolate, coarsely chopped
1 (18.25 ounces) package plain white cake mix
2/3 cup water
1/3 cup vegetable oil
3 large eggs
2 large egg whites
2 tablespoons fresh lemon juice
1 teaspoon grated lemon peel

Lemon White Chocolate Cream Cheese Frosting (see recipe below)
1/2 cup store-bought lemon curd

1. Place a rack in the center of the oven and preheat oven to 350 degrees F (180 C). Generously grease two 9-inch round cake pans with solid vegetable shortening, then dust with flour. Shake out the excess flour. Set the pans aside.

2. Melt the white chocolate in a small glass bowl in the microwave oven on high power for 1 minute. Remove the bowl from the oven and stir with a small rubber spatula until it is smooth.

3. Place the cake mix, water, oil, whole eggs, egg whites, lemon juice, and lemon zest in a large mixing bowl. Pour in the slightly cooled white chocolate. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping down the sides again if needed. The batter should look well combined. Divide the batter evenly between the prepared pans, smoothing it out with the rubber spatula. Place the pans in the oven side by side.

4. Bake the cakes until they are golden brown and spring back when lightly pressed with your finger, 28 to 32 minutes. Remove the pans from the oven and place them on wire racks to cool for 10 minutes. Run a dinner knife around the edge of each layer and invert each onto a rack, then invert again onto another rack so that the cakes are right side up. Allow to cool completely, 30 minutes more.

5. Meanwhile, prepare the Lemony White Chocolate Cream Cheese Frosting.

6. Place one cake layer, right side up, on a serving platter. Spread the top with the lemon curd. Place the second layer, right side up, on top of the first layer and frost the top and sides of the cake with frosting.

7. Place the cake, uncovered or in a cake saver, in the refrigerator until the frosting sets, 20 minutes. Then store it, in a cake saver or under a glass dome, at room temperature for up to 3 days, or in the refrigerator for up to 1 week. Or freeze it, wrapped in aluminum foil or in a cake saver, for up to 6 months. Thaw the cake overnight in the refrigerator before serving.

Makes 12 servings.

Lemony White Chocolate Cream Cheese Frosting

6 ounces white chocolate, coarsely chopped
1 (8 oz.) package cream cheese, softened
4 tablespoons (1/2 stick/1/4 cup/56g) butter, softened
1 tablespoon fresh lemon juice
1 teaspoon grated lemon peel
3 cups confectioners' sugar, sifted

1. Melt the white chocolate in a glass measure or small bowl in the microwave oven on HIGH for 1 minute. Remove, allow to set a few minutes, then stir until smooth. Set aside to cool slightly.

2. In a large mixing bowl, beat the cream cheese and butter with an electric mixer on low speed until smooth. Add the lemon juice, lemon peel and melted white chocolate, blending on low speed until just combined. Add the confectioners' sugar and beat until frosting is smooth, adding more powdered sugar or lemon juice to obtain a spreading consistency, if needed.

Source: Internet
Date: June 25, 2004


Reviewer: steff
It was goooooooooooooood!!

Reviewer: Lauren Mcintire
This cake was probably the best cake that I have ever made and tasted. All my friends asked were i had bought it and i said i had made it! Thank you so much Diana for letting my friends and i taste the best cake we have ever eaten!


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