Anne Byrn's Lemon Lover's White Chocolate Cake

"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!"
 
Anne Byrn's Lemon Lover's White Chocolate Cake created by Wildflour
Ready In:
52mins
Ingredients:
15
Serves:
8
Advertisement

ingredients

Advertisement

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.

Join The Conversation

all
reviews
tweaks
q&a
sort by:
  1. Halcyon Eve
    Fill split layers with blackberry jam.
     
  2. Halcyon Eve
    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!
     
  3. EmilyLM
    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.
     
  4. Suek 2
    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!
     
  5. SweetsLady
    Wow, this is superb!! I made the cake using recipe #208645 and recipe #46378 as suggested. This is definitely on my top TNT!! Thanks for posting!! This recipe made it into our book#179809!
     

RECIPE SUBMITTED BY

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!
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes