Anne Byrn's Lemon Lover's White Chocolate Cake Recipe #95914
This cake is out of this world! I got everyone hyped about it when I spoke of making it for my Mom's birthday. This recipe calls for store-bought lemon curd but I like to use Bev's Lemon Curd recipe!
52 min | 20 min prep
SERVES 8
For the cake
- 6 ounces white chocolate chips
- 1 (18 1/2 ounce) package white cake mix (I like Betty Crocker)
- 2/3 cup water
- 1/3 cup vegetable oil
- 3 eggs
- 2 egg whites
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest, grated
- 1/2 cup lemon curd (I use recipe 46378 - Lemon curd is for the filling)
For the frosting
- 6 ounces white chocolate chips
- 1 (8 ounce) package cream cheese, soft
- 1/4 cup butter, soft
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- 3 cups confectioners' sugar, sifted (Important that you sift if you don't want lumps!)
- For the cake:.
- Melt 6 oz of white chocolate chips in the microwave for about 2 minutes, stirring half way through.
- Depending on the power of your microwave you may need more or less time.
- Be sure to watch carefully so that the white chocolate doesn't burn.
- Cool the white chocolate slightly.
- Add to the remainder of the cake ingredients and mix well.
- Pour into two 8-inch round cake pans which have been lined with greased aluminum foil.
- Bake 28 to 32 minutes or until a cake tester comes out clean.
- Allow to cool in pans for 10 minutes before turning out onto a rack to cool completely.
- For the frosting:.
- Melt the 6 oz white chocolate chips in the microwave using the same procedure as before.
- Let cool slightly.
- Meanwhile combine the rest of the ingredients.
- Add the melted white chocolate.
- Beat with a mixer until fluffy.
- For the assembly:.
- Spread one of the cooled cakes with lemon curd.
- Place the second cake on top.
- Frost the top and the sides of the cake.
- I prefer to keep this cake refrigerated due to the cream cheese frosting.
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5 stars