As a few of you asked I thought I'd share the Lemon & White Chocolate Cake recipe from my blog post last week.
Apart from Ina's Lemon Yoghurt Drizzle cake, this is a favourite when it comes to Lemon cake.
In the summer I really prefer to eat light food with fresher, more vibrant flavours, and this cake ticks all those boxes. The sponge is light and the lemon curd adds a creamy tangy flavour. The white chocolate shards aren't in the original recipe but I think it adds a little bit of luxury...and who can say no to chocolate?
Lemon & White chocolate cake
Adapted from 'The big book of baking' recipe book
For the Cake:
250g / 9oz unsalted butter at room temperature, plus a little extra for greasing
250g / 9oz caster sugar
4 eggs, beaten
250g/ 9oz self raising flour
Finely grated ring of 1 lemon
3 tbsp milk
For the butter icing:
140g/5oz unsalted butter at room temperature
200g/ 7oz icing sugar
2 tbsp lemon juice
3 tbsp lemon curd
150g of white chocolate
Melt your white chocolate on a very low heat. Once most of it has melted take it away from the heat, it will still melt from the heat retained. Grease some baking paper very lightly and place on a baking tray. Pour and spread the white chocolate thinly and put in the fridge for a few hours.
Pre-heat your oven to 180c/350f/Gas mark 4. Grease 2 x 20cm/8" tins and line with baking paper.
Cream together the butter and caster sugar until pale and fluffy. Gradually add the beaten eggs, beating well between each addition. Sift in the flour and fold evenly with a metal spoon. Fold in the lemon rind and milk lightly and evenly.
Spoon the mixture evenly into the prepared tins and bake for 25-30 minutes, or until golden brown and springy to touch. Allow to sit for 5 minutes before removing from the tins and letting it come to room temperature.
To make the icing, beat the butter, icing sugar and lemon juice until smooth. In a separate bowl, mix about 3 tbsp of this butter cream with the lemon curd. Use this lemon curd mixture to sandwich the two cakes together.
Use the rest of the butter cream to ice the top of the cake. Crack the hardened white chocolate into shards and arrange on top of the butter cream.
♥♥♥♥♥♥♥♥♥In the recipe book I found this in it was originally a birthday cake but I think it can be used for any occasion. Please let me know if any you make this in the comments section down below : )
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