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Lemon White Chocolate Cake Recipe

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★★★★★

5 from 103 reviews

A luscious Lemon White Chocolate Cake featuring a moist lemon-infused sponge layered with rich white chocolate ganache and topped with a smooth lemon white chocolate frosting. Perfectly balanced citrus brightness with creamy sweetness, ideal for celebrations or a delightful dessert.

Ingredients

Scale

For the Lemon Cake

  • 2 cups all-purpose flour (250g)
  • 2 teaspoons baking powder
  • ½ teaspoon kosher salt
  • ¾ cup unsalted butter, room temperature (170g)
  • 1 ¼ cups granulated sugar (250g)
  • 2 tablespoons lemon zest (about 2 lemons, hold 1 teaspoon aside for the frosting)
  • 2 tablespoons vegetable or canola oil (30mL)
  • 3 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons lemon juice (30mL, about one lemon)
  • ⅔ cup buttermilk, room temperature (160mL)

For the White Chocolate Ganache

  • 4 ounces white chocolate chips or chopped white chocolate (114g, roughly ¾ cup)
  • 2 ounces heavy cream (60mL)
  • 1 teaspoon pure vanilla extract

For the Lemon White Chocolate Frosting

  • 4 ounces white chocolate, melted and cooled to room temperature (114g)
  • 1 cup unsalted butter, room temperature (226g)
  • 2 cups confectioners’ sugar (240g)
  • 3 tablespoons heavy whipping cream (45mL)
  • 1 teaspoon lemon zest
  • ½ teaspoon pure vanilla extract
  • Pinch of salt

Instructions

  1. Preheat and prepare pans: Preheat your oven to 350°F (175°C). Butter two 8-inch cake pans, line them with parchment paper, and butter the parchment to ensure easy cake release after baking. Prepare your lemon zest and lemon juice.
  2. Mix dry ingredients: Sift together the all-purpose flour, baking powder, and kosher salt. Set aside.
  3. Cream butter, sugar, and lemon zest: In a stand mixer fitted with a paddle attachment, beat the butter, sugar, and lemon zest from 2 lemons (hold aside 1 teaspoon for frosting) on medium-high speed until light and fluffy, about 3-4 minutes. Scrape the bowl once during mixing.
  4. Add oil and eggs: With mixer on low speed, drizzle in the oil, then increase speed to medium-high and mix 1-2 minutes. Add eggs one at a time, mixing until incorporated after each addition. Add vanilla extract with the last egg and beat 1-2 minutes more. Scrape down bowl sides as needed.
  5. Combine buttermilk and lemon juice: Stir lemon juice into buttermilk.
  6. Alternately add dry and wet ingredients: On low speed, add the flour mixture and buttermilk mixture alternately (1/3 flour, 1/2 milk, 1/3 flour, scrape, 1/2 milk, 1/3 flour) until just combined. Finish mixing gently by hand with a spatula to avoid overmixing.
  7. Divide and bake: Divide batter evenly (about 500g each) between the prepared pans. Bake for 22-30 minutes, until a toothpick inserted in the center comes out with a few moist crumbs.
  8. Cool cakes: Let cakes cool in pans for 15 minutes before transferring to a wire rack to cool completely. Cakes must be fully cool before frosting.
  9. Prepare white chocolate ganache: Place white chocolate chips or chopped chocolate in a heatproof bowl. Heat heavy cream over low heat until bubbling at edges but not boiling. Pour cream over chocolate and let sit 2 minutes, then stir until smooth. Add vanilla extract and mix thoroughly. Set aside to cool until thick and spreadable.
  10. Melt white chocolate for frosting: Melt white chocolate (4 ounces) using a double boiler or microwave in short bursts, then let cool to room temperature.
  11. Make frosting: Beat butter on high speed for 5 minutes, scraping the bowl halfway through. Add confectioners’ sugar and mix on low until incorporated. Add heavy cream and beat on high for 5 more minutes. Scrape bowl, then add cooled white chocolate, reserved lemon zest, vanilla, and a pinch of salt. Beat 2 minutes more until smooth.
  12. Assemble cake: Ensure cakes are completely cool. Trim tops if needed to level. Place one cake layer topside up on serving plate. Spread 2 tablespoons frosting under the cake to secure if desired. Pipe a frosting dam around edge to hold ganache. Fill with the cooled ganache and smooth.
  13. Top and finish cake: Place second cake layer topside down on ganache. Frost outside with a thin layer of frosting for a semi-naked look. Use remaining frosting to pipe decorative rosettes and buttons if desired.

Notes

  • Use high-quality white chocolate for best results, such as Ghirardelli white chocolate chips.
  • Ensure cakes are completely cool before frosting to prevent frosting from melting.
  • If you prefer a fully frosted cake, double the frosting recipe.
  • Save trimmed cake tops for snacking or use as ice cream topping.
  • For melting white chocolate, use a double boiler or microwave cautiously to avoid seizing.
  • To decorate, Wilton piping tips 1M, 4B, and 32 were used for different shapes.

Keywords: lemon white chocolate cake, lemon cake, white chocolate ganache, lemon frosting, layered cake, dessert

Find it online: https://servedbynora.com/lemon-white-chocolate-cake-recipe/