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    You are in: Home / Recipes / Anne Byrn's Lemon Lover's White Chocolate Cake Recipe
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    Anne Byrn's Lemon Lover's White Chocolate Cake

    Anne Byrn's Lemon Lover's White Chocolate Cake. Photo by Wildflour

    1/3 Photos of Anne Byrn's Lemon Lover's White Chocolate Cake

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    Total Time:

    Prep Time:

    Cook Time:

    52 mins

    20 mins

    32 mins

    Harley Seashell Princess's Note:

    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!

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    Units: US | Metric

    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


    1. 1
      For the cake:.
    2. 2
      Melt 6 oz of white chocolate chips in the microwave for about 2 minutes, stirring half way through.
    3. 3
      Depending on the power of your microwave you may need more or less time.
    4. 4
      Be sure to watch carefully so that the white chocolate doesn't burn.
    5. 5
      Cool the white chocolate slightly.
    6. 6
      Add to the remainder of the cake ingredients and mix well.
    7. 7
      Pour into two 8-inch round cake pans which have been lined with greased aluminum foil.
    8. 8
      Bake 28 to 32 minutes or until a cake tester comes out clean.
    9. 9
      Allow to cool in pans for 10 minutes before turning out onto a rack to cool completely.
    10. 10
      For the frosting:.
    11. 11
      Melt the 6 oz white chocolate chips in the microwave using the same procedure as before.
    12. 12
      Let cool slightly.
    13. 13
      Meanwhile combine the rest of the ingredients.
    14. 14
      Add the melted white chocolate.
    15. 15
      Beat with a mixer until fluffy.
    16. 16
      For the assembly:.
    17. 17
      Spread one of the cooled cakes with lemon curd.
    18. 18
      Place the second cake on top.
    19. 19
      Frost the top and the sides of the cake.
    20. 20
      I prefer to keep this cake refrigerated due to the cream cheese frosting.

    Ratings & Reviews:

    • on June 25, 2008


      The cake turned out great (although it does taste like a box mix, I think). Make sure you follow the directions to sift the powdered sugar. I tried to skip that step, and the frosting did NOT turn out. Overall, it was a hit.

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    • on March 19, 2008


      Great cake recipe! Made it and it turned out perfect! I tried the jam filling version from Wildflour but it was very very sweet and rich! The icing makes up heaps! I had enough left over to do another cake top as well. I am going to make it with the lemon curd filling alone next time to try that. Thanks for the recipe! Will be in my favourites!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 01, 2008


      Wow, this is superb!! I made the cake using Homemade Yellow Cake and Variations and Lemon Curd as suggested. This is definitely on my top TNT!! Thanks for posting!! This recipe made it into our book#179809!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (7)


    Nutritional Facts for Anne Byrn's Lemon Lover's White Chocolate Cake

    Serving Size: 1 (251 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 949.2
    Calories from Fat 427
    Total Fat 47.4 g
    Saturated Fat 20.9 g
    Cholesterol 131.7 mg
    Sodium 642.6 mg
    Total Carbohydrate 123.0 g
    Dietary Fiber 0.6 g
    Sugars 105.6 g
    Protein 10.9 g

    The following items or measurements are not included:

    lemon curd

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