Anne Byrn's Lemon Lover's White Chocolate Cake
- Ready In:
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.
Join The Conversation
I can't believe I forgot to leave a review on this recipe! I'm making it for the third time now (it's baking as I type). My son and I are both big lemon fans, and this cake is one of our favorites. I took a page from Wildflour's book, and used jam to fill the split layers and frosting to fill between the two layers. Only I thought strawberry would be too cloying, so I used blackberry jam. Perfect! The lemon-blackberry combination is delicious. Highly recommend this cake!
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!
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I am a newlywed living in beautiful Virginia with my husband and 3 doggies. I'm a little on the hyper side and I am happiest playing hostess and cooking for a crowd! My kitchen is my domain and I find cooking to be very therapeutic. On a day off you might find me brewing a fresh pot of iced tea and hanging out in the kitchen either cleaning and organizing or tinkering with recipes! I rarely follow favorite recipes to a "T", preferring instead to allow my creative side to take over. I especially love the holidays because it gives me even more of an excuse to bake! In the summertime I love visiting my mom and stepdad in the VA Beach area. I love the ocean and I love to go shopping with my mom!