White Chocolate Lemon-Cream Cake

This is heavenly! and so beautiful to serve for an adult's birthday or to auction off at fund-raisers, which is what we do a lot of times at local benefits for people. It really is a lot more simple than it sounds. Time is approximate, depending on when you make the cake and make the icing. This cake also freezes well for 1 month.

• Ready In: 2 hrs 40 mins
• Yields: 1 9

Ingredients

• Cake

• 3⁄4 cup butter, softened
• 1 (8 ounce) package cream cheese, room temperature
• 1 1⁄2 cups sugar
• 3  eggs
• 1⁄2 cup sour cream
• 1 3⁄4 cups cake flour
• 1  teaspoon vanilla

• White Chocolate Lemon Cream Frosting

• 1⁄2 cup sugar
• 1 1⁄2 teaspoons cornstarch
• 3⁄4 teaspoon lemon zest
• 1⁄4 cup  fresh-squeezed lemon juice
• 1⁄4 cup water
• 1  egg, beaten
• 1  cup  whipping cream
• 3  tablespoons  whipping cream
• 4 (4 ounce)  bars premier white chocolate (for garnish)

Directions

1. Cake:
2. Cream butter and cream cheese; gradually add sugar, beating well at medium speed of an electric mixer.
3. Add eggs, one at a time, beating well after each addition. Add sour cream and beat just until blended.
4. Add flour to creamed mixture, beating just until blended. Stir in vanilla.
5. Pour batter into a greased and floured 9-inch round cake pan. Bake at 325°F for 1 hour or until a wooden pick comes out clean.
6. Cool in the pan for 10 minutes. Remove and cool completely on a wire rack. Place in freezer until frosting.
7. Frosting:
8. Combine sugar, cornstarch, and lemon rind in a heavy saucepan; stir well. Stir in juice and water. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil. Boil 1 minutes stirring constantly.
9. Gradually stir about half of the hot mixture into the beaten egg. Stir into the remaining hot mixture. Cook stirring constantly over medium heat for 2 minutes, until thick and bubbly.
10. Transfer mixture to a small bowl and chill completely.
11. Beat whipping cream at high speed of mixer (freeze bowl, cream, and whisk before whipping) until stiff peaks form. Stir in 1/2 cup whipped cream into the lemon mixture. Fold in the lemon mixture into the whipped cream.
12. Spread over the top and sides of cake.
13. Using a vegetable peeler, make chocolate curls from the bars of white chocolate. If you want to get "fancy", melt the chocolate in a sandwich bag one at a time. Pipe in fancy shapes, such as hearts, scrolls, lace, etc. onto waxed or parchment paper. Let harden completely and apply to cake.