White Chocolate Lemon Cream Cake
Indulge in the perfect balance of sweet and tangy with this White Chocolate Lemon Cream Cake, a show-stopping dessert that’s as luxurious as it is irresistible. Tender layers of buttery white chocolate-infused cake are generously filled with a light, fluffy lemon cream made from fresh lemon curd and whipped cream, creating a refreshing burst of citrus in every bite. The cake is elegantly finished with a silky white chocolate frosting, accented with a touch of lemon zest for a bright, aromatic finish. Ideal for celebrations or indulgent weekend baking, this recipe is easy to follow and guaranteed to impress. Serve this citrusy masterpiece chilled to let the creamy textures and vibrant flavors truly shine.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 0.5 cups Unsalted butter
- 1.5 cups Granulated sugar
- 4 large Eggs
- 2 teaspoons Vanilla extract
- 4 ounces White chocolate (chopped or chips)
- 1.25 cups Whole milk
- 1 cup Lemon curd
- 1 cup Heavy cream
- 0.5 cups Powdered sugar
- 6 ounces White chocolate (for frosting, melted)
- 1 tablespoon Lemon zest
- 2 tablespoons Fresh lemon juice
Instructions
Preheat your oven to 350°F (175°C). Grease and line two 8-inch (20 cm) round cake pans with parchment paper.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream the butter and sugar together with an electric mixer until light and fluffy, about 3 minutes.
Add the eggs one at a time to the butter mixture, beating well after each addition. Stir in the vanilla extract.
Melt the white chocolate in a heatproof bowl over a pot of simmering water or in the microwave in 15-second intervals. Let it cool slightly before stirring it into the wet mixture.
Add the dry ingredients to the wet ingredients in three additions, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined.
Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
Bake for 20-25 minutes or until a toothpick inserted in the center of the cakes comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
While the cakes cool, prepare the filling by whipping the heavy cream until soft peaks form. Carefully fold in the lemon curd until well combined.
For the frosting, whip the powdered sugar, melted white chocolate, lemon zest, and lemon juice together until smooth and fluffy. Adjust the consistency with a splash of milk if needed.
Once the cakes are completely cool, place one cake layer on a serving plate and spread an even layer of the lemon cream filling over the top. Place the second cake layer on top.
Spread the white chocolate frosting evenly over the top and sides of the cake using a spatula or offset knife.
Garnish with additional lemon zest, white chocolate shavings, or fresh berries if desired.
Refrigerate the cake for at least 1 hour before serving to allow the flavors to meld together. Slice and enjoy!
Nutrition Facts
Calories |
6424 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 284.6 g | 365% | |
| Saturated Fat | 161.9 g | 810% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 2115 mg | 705% | |
| Sodium | 3010 mg | 131% | |
| Total Carbohydrate | 891.4 g | 324% | |
| Dietary Fiber | 7.9 g | 28% | |
| Total Sugars | 697.7 g | ||
| Protein | 88.4 g | 177% | |
| Vitamin D | 7.5 mcg | 37% | |
| Calcium | 1226 mg | 94% | |
| Iron | 16.0 mg | 89% | |
| Potassium | 2047 mg | 44% | |
*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.
