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Lemon White Chocolate Cake Recipe

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3.9 from 85 reviews

This bright, tender lemon cake layers zesty, buttery cake with fluffy white chocolate frosting. Baked in three layers and finished with a semi-naked coat of frosting, it’s a showstopping dessert for birthdays, holidays, and any occasion that calls for a little citrus sweetness.

Ingredients

Lemon Cake

  • 3 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 3/4 cup unsalted butter, at room temperature
  • 1/4 cup canola or vegetable oil
  • 1 1/2 cups granulated sugar
  • Zest of 3 large lemons
  • 1/4 cup lemon juice
  • 1/4 cup sour cream, at room temperature
  • 1 teaspoon pure vanilla extract
  • 4 large eggs, at room temperature
  • 1 cup buttermilk, at room temperature

White Chocolate Frosting

  • 2 cups unsalted butter, slightly cold
  • 6 cups powdered sugar, sifted
  • 8 ounces white chocolate bars, melted and cooled
  • 1/4 cup heavy cream
  • 1 teaspoon pure vanilla extract
  • 3/4 teaspoon salt

Decoration

  • Lemon wedges, for decorating

Instructions

  1. Prepare the pans and oven.

    Preheat the oven to 350°F. Spray three 8-inch cake pans with baking nonstick spray, line the bottoms with 8-inch parchment paper circles, and spray the parchment.

  2. Combine the dry ingredients.

    Sift the flour into a bowl, then whisk in the baking powder, baking soda, and salt. Zest the lemons and juice one large lemon, measuring out 1/4 cup of juice.

  3. Cream the butter, oil, and sugar.

    Using a mixer, beat the room-temperature butter, oil, and granulated sugar on high speed for about 3 minutes, until very light and fluffy.

  4. Add the lemon and eggs.

    Mix in the lemon zest, lemon juice, vanilla, and sour cream on medium speed until combined. Add the eggs one at a time, mixing until each is incorporated.

  5. Finish the cake batter.

    With the mixer on low, add one-third of the dry ingredients followed by half of the buttermilk. Add another third of the dry ingredients and the remaining buttermilk, then mix in the remaining dry ingredients. Scrape down the bowl with a rubber spatula and mix just until combined.

  6. Bake the cake layers.

    Divide the batter evenly among the prepared pans. Bake for 22–25 minutes, until a toothpick inserted into the center of each cake comes out clean.

  7. Cool the cakes.

    Let the cakes rest in their pans for 10 minutes, then turn them out onto cooling racks and cool completely before frosting.

  8. Melt the white chocolate.

    While the cakes cool, sift the powdered sugar. Microwave the white chocolate in 15-second intervals, stirring between each, until melted. Set it aside to cool.

  9. Make the frosting.

    Beat the slightly cold butter on high speed for 3 minutes. Scrape down the bowl, then gradually add the powdered sugar, mixing until thick. Add the cooled white chocolate, heavy cream, vanilla, and salt. Mix on low until combined, then beat on high for 1–3 minutes, until fluffy.

  10. Stack and fill the layers.

    Place a small dab of frosting on a cake board or serving plate to secure the cake. Set the first cake layer on top and spread about 1 1/2 cups of frosting over it. Add the second layer and spread with another 1 1/2 cups of frosting. Place the final layer on top with its bottom side facing up.

  11. Crumb coat the cake.

    Spread a very thin layer of frosting over the top and sides, leaving parts of the cake visible for a semi-naked finish. Freeze for 15 minutes to set the crumb coat.

  12. Finish and decorate.

    Frost the cake with the remaining frosting, keeping the semi-naked look, and decorate with lemon wedges if desired. For a fully frosted cake, make 1 1/2 times the frosting recipe.

Notes

  • Bring the cake ingredients that are specified at room temperature to room temperature before mixing for a smooth, evenly blended batter.
  • Let the melted white chocolate cool before adding it to the frosting so it does not soften or melt the butter.
  • Cool the cake layers completely before frosting to prevent the frosting from melting.
  • The frosting amount is intended for a semi-naked finish. Make 1 1/2 times the frosting recipe if you want to fully cover the cake.
  • Store leftover cake covered in the refrigerator; let slices sit at room temperature briefly before serving for the best texture.

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