Lemon Scented White Cake With Milk Chocolate Frosting Recipes

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ANNE BYRN'S LEMON LOVER'S WHITE CHOCOLATE CAKE



Anne Byrn's Lemon Lover's White Chocolate Cake image

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!

Provided by Harley Seashell Pri

Categories     Dessert

Time 52m

Yield 8 serving(s)

Number Of Ingredients 15

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)
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!)

Steps:

  • 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.

Nutrition Facts : Calories 949.3, Fat 47.5, SaturatedFat 21, Cholesterol 131.7, Sodium 642.6, Carbohydrate 123.1, Fiber 0.7, Sugar 105.6, Protein 11

LEMON CAKE WITH CHOCOLATE GLOPPY FROSTING



Lemon Cake with Chocolate Gloppy Frosting image

Provided by Alex Guarnaschelli

Categories     dessert

Time 1h40m

Yield makes 1 (9-inch) cake

Number Of Ingredients 20

1 stick butter plus 1 tablespoon for greasing the pan
1 1/2 cups granulated sugar
2 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup plain, whole milk yogurt
3 eggs
1 tablespoon lemon zest
1 tablespoon lemon juice
1/2 teaspoon pure vanilla extract
1/2 cup water
1/4 cup granulated sugar
Juice of 1/2 lemon and a few grates of zest
2 to 3 grates whole nutmeg
1/4 teaspoon ground cinnamon
1 1/2 cups heavy cream
9 ounces semisweet chocolate chips
1 cup confectioners' sugar
1 stick unsalted butter, cut into pieces
1 teaspoon almond extract

Steps:

  • Preheat the oven to 350 degrees F. Grease a 9-inch square cake pan with 1 tablespoon of the butter.
  • For the cake: In the bowl of an electric mixer fitted with a whisk attachment (or an electric hand mixer, or by hand), cream the 1 stick of butter and granulated sugar together until smooth, 5 to 8 minutes. As you are creaming the butter and sugar, scrape the sides down with a rubber spatula so you are sure to be combining the butter and sugar as it mixes.
  • In a separate bowl, sift together the flour, baking soda, and salt. Set aside.
  • When the butter and sugar are integrated, blend in the yogurt. Add the eggs, one by one. Add the lemon zest, lemon juice, and vanilla. Remove the bowl from the mixer and fold in the dry ingredients. Transfer the batter to the prepared pan and bake, undisturbed, until a toothpick inserted into the center of the cake comes out clean, 40 to 45 minutes. Allow the cake to cool for 10 minutes before inverting it on to a plate and allowing it to cool for an additional 20 minutes.
  • For the frosting: In a small saucepan, combine the water and granulated sugar and bring to a simmer. Stir to make sure all of the sugar has dissolved. Remove from the heat and transfer to a bowl to cool. Stir in the lemon zest, lemon juice, nutmeg, and cinnamon. Stir to blend. Set the syrup aside to cool.
  • In a small saucepan, heat the cream. Place the chocolate chips in a medium bowl. When the cream simmers, pour it over the chocolate chips. Whisk to blend. Set aside to cool.
  • In the bowl of the food processor, combine the confectioners' sugar, butter, and almond extract. Pulse to blend. Continue blending for about 30 seconds until the ingredients are mixed together. Use a rubber spatula to scrape every bit of the chocolate mixture into the processor and mix again to blend. Transfer the frosting to a bowl and allow it to sit a little before frosting the cake.
  • Transfer cake to a serving platter. Use a pastry brush (or spoon) to put some of the syrup on the cake. Do not make too wet or the cake will be soggy and fall apart, use just a little bit here and there. Carefully spread the frosting over the cake starting in the center and working it to and around the edges. Make sure there is enough frosting to coat the top and sides of the cake. Serve.

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