Luscious Lemon Truffle Cake
Indulge in the ultimate citrus delight with this **Luscious Lemon Truffle Cake**, a show-stopping dessert that's as stunning as it is delicious. Featuring layers of moist, tender lemon cake infused with zesty lemon juice and aromatic zest, this recipe is elevated by a luscious white chocolate truffle filling that’s both creamy and irresistible. Drizzled with a tangy lemon glaze for the perfect sweet-tart finish, this cake is a dream for lemon lovers. Whether you're celebrating a special occasion or simply treating yourself, this elegant dessert is a crowd-pleaser that will leave everyone asking for more. With easy-to-follow steps and a beautifully balanced flavor profile, this **lemon dessert recipe** is perfect for taking your baking to the next level.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1.5 cups granulated sugar
- 0.5 cups unsalted butter
- 3 eggs
- 0.75 cups milk
- 0.25 cups lemon juice
- 2 tablespoons lemon zest
- 2 teaspoons baking powder
- 0.5 teaspoons salt
- 1 cup white chocolate chips
- 0.5 cups heavy cream
- 1 cup powdered sugar
- 3 tablespoons lemon juice (for glaze)
Instructions
Preheat the oven to 350°F (175°C) and grease and flour two 8-inch round cake pans. Line the bottoms with parchment paper for easy removal.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large bowl, use a mixer to cream the unsalted butter and granulated sugar until light and fluffy, about 2-3 minutes.
Add the eggs to the butter-sugar mixture one at a time, beating well after each addition.
Mix in the lemon juice and lemon zest.
Gradually add the dry ingredients to the wet ingredients in three increments, alternating with the milk. Begin and end with the dry ingredients, mixing until just combined after each addition.
Evenly divide the batter between the prepared cake pans and smooth the tops.
Bake for 30-35 minutes or until a toothpick inserted in the center of each cake comes out clean.
Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
To make the lemon truffle filling, melt the white chocolate chips with heavy cream in a heatproof bowl over a pot of simmering water, stirring until smooth. Remove from heat and let it cool to room temperature.
Using a mixer, whip the cooled white chocolate mixture until thick and fluffy (about 2-3 minutes).
Place one cake layer on a serving plate and spread the lemon truffle filling evenly over the top. Place the second cake layer on top.
In a small bowl, whisk together the powdered sugar and lemon juice to create a glaze. Drizzle the glaze over the top of the cake, letting it drip down the sides for a decorative touch.
Refrigerate the cake for 30 minutes to set before serving. Store leftovers in the refrigerator for up to 3 days. Enjoy!
Nutrition Facts
Calories |
4855 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 180.7 g | 232% | |
| Saturated Fat | 107.4 g | 537% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 858 mg | 286% | |
| Sodium | 2657 mg | 116% | |
| Total Carbohydrate | 772.3 g | 281% | |
| Dietary Fiber | 9.0 g | 32% | |
| Total Sugars | 558.2 g | ||
| Protein | 66.7 g | 133% | |
| Vitamin D | 5.1 mcg | 25% | |
| Calcium | 795 mg | 61% | |
| Iron | 15.5 mg | 86% | |
| Potassium | 1830 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
