Anne Byrn's Lemon Lover's White Chocolate Cake

READY IN: 52mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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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