Lemon Lovers White Chocolate Cake Food

WHITE CHOCOLATE CAKE WITH LEMON CREAM

Steps:

• Heat oven to 350ºF. Coat three 8 x 2-in. cake pans with nonstick spray. Line bottoms with wax paper; coat with nonstick spray, then flour.
• Mix flour, baking powder and salt in medium bowl; whisk to blend. Place white chocolate in medium glass bowl; melt in microwave as label directs.
• In large bowl, beat butter and sugar with an electric mixer 3 minutes until light. Beat in eggs, one at a time, until well blended. Beat in vanilla. Add melted white chocolate; beat until well combined, about 1 minute.
• Reduce mixer to low. Alternately add flour mixture and milk, beginning and ending with flour.
• Evenly divide batter among prepared pans. Bake 25 to 30 minutes until a wooden pick inserted in center comes out clean. Cool on wire racks 10 minutes, run knife around edge and invert onto racks to cool completely.
• In large bowl, stir confectioners' sugar into yogurt. In medium bowl, beat cream on high speed until stiff peaks form; fold into yogurt mixture and refrigerate.
• Place one cake layer on serving plate. Spread with 1/3 cup lemon curd, then 1 cup yogurt cream; top with another cake layer. Repeat layering as above, ending with yogurt cream. Garnish top with sugared lemon peel, if using.

MINI LEMON LOAF CAKES WITH WHITE CHOCOLATE CHIPS

Steps:

• Preheat oven to 375 F.
• Using 1 Tbsp. of butter, grease the sections of a mini loaf pan.
• Sift the flour and baking powder into a small bowl. Set aside.
• In a separate medium bowl, beat remaining butter and sugar together until light and creamy.
• Add eggs one at a time, mixing after each one.
• Add the white chocolate chips and gently stir.
• Stir in the flour, lemon juice, zest and extracts.
• Place an equal amount of batter in each section and bake for 14 - 16 minutes.
• Remove from the oven and let cool.
• Remove from the pan and dust with confectioners' sugar.
• Serve with fresh berries.

LEMON LAYER CAKE WITH WHITE CHOCOLATE MOUSSE FILLING

Steps:

• Preheat the oven to 350F.
• Grease and flour 3 8-inch round cake pans with high sides.
• Set aside.
• Blend the flour, baking powder, and salt in a bowl.
• Set aside.
• Add the softened butter the the bowl of a mixer and beat until light and fluffy.
• Add in the sugar and beat on high until the mixture is light and most of the sugar crystals have dissolved.
• Add the eggs and egg yolk one at a time, beating well after each.
• Blend the lemon juice and lemonade mix until the mix is dissolved.
• Beat into the butter mixture with the lemon extract.
• Add 1/3 of the flour mixture blending in on low speed.
• Add 1/2 the milk, continuing to blend on low.
• Repeat once more then add the remaining flour.
• Beat on low, scraping sides once or twice, until the ingredients are blended in and the batter is smooth.
• Pour an equal amount into each cake pan.
• Bake for 30 minutes or until a toothpick inserted in center comes out clean.
• Cool in pans 10 minutes then turn out to finish cooling.

WHITE CHOCOLATE CAKE WITH LEMON GLAZE

Steps:

• Butter an 8-inch (20cm) square cake pan and line with bottom with parchment paper. Preheat the oven to 375º (190ºC.)
• To make the white chocolate cake, in a bowl set over a pan of barely simmering water, warm the butter, white chocolate, lemon zest, and salt together, stirring gently, until the chocolate is completely melted. (The mixture may not look smooth, which is normal.)
• In a medium bowl whisk together the sugar with the eggs, then whisk in the melted white chocolate mixture.
• Use a flexible spatula to stir in the flour, mixing just until no visible bits of flour remain. Do not overmix. Scrape the batter into the prepared pan and bake for 30 to 35 minutes, until a toothpick inserted into the center comes out clean.
• Remove the cake from the oven and as soon as it's cool enough to handle, run a knife around the edge of the cake to release it from the pan, and set the cake on a wire cooling rack, removing the parchment paper. Let the cake cool completely.
• Make the glaze by mixing together the powdered sugar with the lemon juice until smooth. Spoon the glaze over the cake, smoothing it over the top with a metal spatula or butter knife, letting some of it drip down the sides. Once the glaze has hardened, cut the cake into portions.

LEMON AND GIN CAKE WITH WHITE CHOCOLATE BUTTERCREAM

Steps:

• Preheat the oven to 170ºC. Line the bases of two 20cm baking pans with baking paper and spray the sides with oil.
• Place the butter, sugar and lemon zest in the bowl of an electric beater and beat for 4-5 minutes until the mixture is pale and thick. Add the eggs, one by one, beating well between each addition.
• Sift the flour, baking powder and baking soda into a separate bowl and add the dry ingredients alternately with the milk to the creamed mixture.
• Pour the mixture evenly into the prepared pans, smoothing the tops. Bake the cakes in the preheated oven for 45-55 minutes until a skewer inserted into the middle of each comes out clean.
• Meanwhile, to make the lemon and gin syrup, place the sugar and lemon juice into a small pan. Bring slowly to the boil and continue to boil the liquid for 1 minute. Remove the pan from the heat and add the gin.
• As soon as the cakes are baked and removed from the oven, use a skewer to poke lots of holes in the tops. Spoon over the syrup. It may seem like a lot of liquid, but spoon it over slowly and it will be absorbed. Leave the cakes to cool in their pans.
• To make the white chocolate buttercream, cream the butter with an electric beater until it is very pale, about 2-3 minutes. On a low speed, add the icing sugar alternately with the milk. Continue to beat the buttercream until it is light and fluffy. Finally, beat in the melted white chocolate. Use the buttercream as soon as possible as it will become firm.
• To make the ganache, roughly chop the white chocolate and place in it a heatproof bowl. Heat the cream in a small pan until bubbles start to appear around the edges. Pour the cream over the chocolate and, using a whisk, stir the mixture gently until it is thoroughly combined. Set aside the ganache until it is a thick, but still pourable consistency.
• To assemble the cake, place one of the cakes (trim the top if necessary) on a serving tray or cakestand. Cover it with a layer of the buttercream, then top the buttercream layer with the second cake, face down so the top is as flat as possible. Cover the whole cake with a layer of buttercream.
• If you are using a final layer of ganache, wait until the buttercream has firmed. Pour the ganache onto the top of the cake and work quickly to spread it down the sides. Decorate the cake with edible flowers.

LEMON AND WHITE CHOCOLATE LOAF CAKE

Steps:

• Preheat the oven to 180 degrees C/350F and grease and line a loaf tin.
• Place the flour, baking powder, salt and white chocolate chunks into a medium sized bowl and mix until combined.
• Leave to one side. Place the sugar, lemon zest, yoghurt, vanilla extract and eggs into a large bowl or the bowl of your stand mixer and mix until light and smooth, about 2 minutes on med-high speed.
• Add the flour mix into the wet ingredients and mix until well combined. Add in the oil and lemon juice and mix until well combined and smooth.
• Pour the batter into the loaf tin and level off. Place in the oven for 50-55 minutes until risen, golden brown and an inserted skewer comes out clean.
• Leave to cool in the pan for at least an hour before transferring to a wire rack to cool completely.
• Once cool, make the frosting. Place the butter and cream cheese into a large bowl and beat until light and fluffy.
• Sift in the icing sugar and add in the lemon, start mixing on low to avoid the icing sugar cloud! Once the mixture starts to come together turn the mixer up to high and beat until light and smooth.
• Spread the frosting onto the cake generously, using a spatula.
• Cake will keep in an airtight container in the fridge for up to 3 days.

LEMON WHITE CHOCOLATE COOKIES RECIPE

Steps:

• Combine cake mix, eggs, and oil in large mixing bowl, and beat well.
• Stir in White Chocolate baking chips.
• Chill dough in refrigerator for 1 hour.
• Preheat oven to 350 degrees.
• Form dough into rounded balls and drop onto ungreased non-stick Cookie Sheet.
• Bake for approx. 7 - 9 minutes, or until done. ENJOY!

WHITE CHOCOLATE LEMON TRUFFLES

Steps:

• Add the white chocolate chips to a medium mixing bowl. Set aside.
• In a small saucepan, melt the butter and add lemon zest. Stir in the heavy cream and let it come up to temperature until just before it is boiling.
• Pour the cream mixture through a fine-mesh sieve over the white chocolate chips. Add the lemon and vanilla extract. Add the food coloring, then stir until the mixture is smooth.
• Cover and refrigerate the chocolate chip mixture until it is firm enough to handle, about 30 minutes.
• Scoop 1 to 1 ½ tablespoons of the chocolate chip mixture and form into balls, then roll the balls in the powdered sugar.
• Refrigerate the truffles for at least 1 hour before enjoying them.

CHOCOLATE CAKE

Steps:

• Position a rack in the center of the oven and preheat the oven to 350°F. Lightly butter the bottom of two 9-inch round cake pans. Line the bottoms of the pans with parchment paper, and then butter and flour the parchment and the sides of the pans. (Alternatively, replace the butter and flour with nonstick cooking spray with flour, such as Baker's Joy or Pam with Flour.)
• In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, sugar, cocoa powder, salt, baking powder, and baking soda. Mix on low speed for 30 seconds to combine. Add the eggs, oil, sour cream, and vanilla and mix on low speed until combined.
• Increase the speed to medium and beat for 2 minutes. Then, reduce the speed to low and gradually pour in the hot water (be careful to pour very slowly so it doesn't splash). The batter will be soupy. Stop the mixer and scrape down the sides and bottom of the bowl; mix again until evenly combined.
• Divide the batter evenly between the prepared cake pans. Bake for about 35 minutes, or until a toothpick inserted into the center comes out clean. While the cake is baking, prepare the frosting.
• Cool the cake layers in the pans on a rack for 10 minutes. Invert the cakes onto a wire rack, remove the pans and cool completely. When the cakes have cooled, place one cake layer on a serving plate. Using an icing spatula or butter knife, spread about ¾ cup of the frosting over the first layer. Top with the second layer, then spread the remaining frosting over the top and sides of the cake, swirling decoratively. The cake is best enjoyed fresh on the day it is made, but it will keep for 2 to 3 days stored in a cake dome at room temperature.
• Place the chocolate in a microwave-safe bowl and cook in the microwave in 20-second intervals, stirring in between, until it's about three-quarters of the way melted. Stir, allowing the residual heat in the bowl to melt the remaining chocolate completely. (If necessary, place the chocolate back in microwave for a few seconds.) Set aside to cool.
• In a food processor, process the butter, confectioners' sugar, cocoa powder and salt until smooth, about 30 seconds, scraping down the sides of the bowl as needed. Add the corn syrup and vanilla and process until just combined, 5 to 10 seconds. Scrape down the sides of the bowl, then add the lukewarm melted chocolate and pulse until smooth and creamy, 10 to 15 seconds. Do not overmix.
• The frosting can be used immediately or held at room temperature for 3 to 4 hours. It may lose its shine as it sits-to bring the shine back, run a metal spoon under hot water, then wipe dry with a towel; stir the frosting with the hot spoon and it should shine right up.
• Note: If making this cake for children, I recommend using milk chocolate for the frosting (Hershey or Lindt milk chocolate bars work well). Semi-sweet chocolate will lend a more intense chocolate flavor (Ghirardelli bars for baking are ideal).

LEMON WHITE CHOCOLATE CHIP COOKIES

Steps:

• In a large bowl, whisk together boxed cake mix, flour, and baking soda. Set aside.
• In a large bowl using an electric mixer, cream together butter and sugars on medium speed. Add egg, vanilla extract, lemon juice, and lemon zest; mix until creamy.
• Add flour mixture to wet ingredients; mix just until combined. Do NOT over-mix batter. Fold in white chocolate chips.
• Cover and refrigerate dough for a minimum of one hour. Refrigeration makes dough easier to manage and helps cookie dough from over-spreading.
• Preheat oven to 350F degrees.
• Scoop chilled dough into tablespoon balls, or use a #50 disher to scoop balls of dough. Place on a ungreased baking sheet, or silicone mat/parchment paper lined baking sheet. Keep dough chilled in between batches.
• Bake 9-11 minutes, or until edges are slightly browned. Mine baked perfect at 10 minutes. Cookies may be soft in the middle, but will set as they cool.
• Cool cookies on baking sheet for 4 minutes, then transfer to a wire rack to cool completely. Eat & Enjoy!

LEMON COFFEE CAKE WITH WHITE CHOCOLATE

Steps:

• Preheat the oven to 325 degrees F. Butter and line an 8x8 baking tray with parchment paper.
• Mix the first three ingredients in a bowl and crumble together with your fingers. Set aside.
• In another bowl, whisk together the flour, baking powder and baking soda.
• Using a stand mixer, beat the sugar and soft butter on high speed until light and fluffy.
• Add the egg and mix.
• Add the egg yolk and beat for another 2 minutes on high speed.
• Scrape the bowl down and add half of the sour cream and half of the flour mixing well.
• Add the rest of the sour cream with the remaining flour mixture, lemon zest and vanilla.
• Mix on medium until well combined.
• Fold the chocolate chips through the batter.
• Place half of the batter into the prepared pan and spread out evenly.
• Spoon half of the lemon curd on top of the batter and spread through the batter with a knife.
• Add the remaining batter on top and then spoon the remaining lemon curd over the surface.
• Sprinkle the crumb mixture over the surface of the coffee cake and bake for 1 hour and 10 minutes or until the center feels springy when gently pushed.

LEMON-LATTICE WHITE CHOCOLATE CAKE

Steps:

• For lemon curd:
• Combine lemon juice and cornstarch in heavy medium saucepan, stirring until cornstarch dissolves. Whisk in remaining ingredients. Cook over medium heat until mixture is thick and smooth and just begins to boil, stirring constantly, about 7 minutes. Transfer to medium bowl. Place plastic wrap directly on surface of curd to prevent skin from forming. Refrigerate until chilled, about 6 hours. (Can be prepared days ahead.)
• For frosting:
• Combine 1/2 cup cream and chocolate in heavy small saucepan. Stir over low heat until chocolate melts and mixture is smooth. Transfer to large bowl. Whisk in remaining 1 3/4 cups cream and vanilla. Refrigerate until well chilled, about 6 hours. (Can be prepared up to 1 day ahead.)
• For cake:
• Position rack in center of oven and preheat to 350°F. Butter three 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottoms with waxed paper. Butter paper. Dust pans with flour; tap out excess. Sift flour, baking powder and salt together into medium bowl. Repeat sifting.
• Stir chocolate and 1/2 cup cream in heavy medium saucepan over low heat until chocolate melts and mixture is smooth. Mix in remaining 1/2 cup cream, milk and vanilla.
• Using electric mixer, beat butter and 1 cup sugar in large bowl until fluffy. Beat in yolks. Stir dry ingredients into butter mixture alternately with white chocolate mixture, beginning and ending with dry ingredients. Using electric mix fitted with clean dry beaters, beat egg whites in medium bowl to soft peaks. Gradually beat in remaining 1 cup sugar. Continue beating until stiff but not dry. Fold whites into cake batter in 2 additions. Divide batter among prepared cake pans. Bake until tester inserted in center comes out clean and cakes are beginning to pull away from sides of pans, about 24 minutes. Cool cakes in pans on racks 10 minutes. Turn cakes out onto racks, peel off waxed paper and cool completely. (Can be prepared 4 hours ahead. Cover and let stand at room temperature.
• Using electric mixer, beat frosting in another large bowl until stiff peaks form. Place 1 cake layer on platter. Spread 2/3 cup lemon curd evenly atop cake layer. Spread 3/4 cup frosting atop curd. Top with second cake layer. Spread cake with 2/3 cup curd, then with 3/4 cup frosting. Top with third cake layer. Frost top and sides of entire cake evenly with 3 cups frosting.
• Place remaining lemon curd in pastry bag fitted with no. 2 star tip. Pipe circle of curd around top of cake, 1/2 inch from edge. Pipe evenly spaced diagonal lines inside circle, creating lattice pattern. (Reserve remaining curd for another use.) Spoon remaining frosting into clean pastry bag fitted with no. 2 star tip. Pipe ruffled border around top and bottom edges of cake. (Can be prepared up to 6 hours ahead. Refrigerate.) Let stand at room temperature 30 minutes before serving.

LEMON LOVERS’ WHITE CHOCOLATE CAKE

Steps:

• 1.Place a rack in the center of the oven and preheat the oven to 350 degrees F. Generously grease two 9-inch round cake pans with solid vegetable shortening, then dust with flour. Shake out the excess flour. Set the pans aside . 2.Melt the white chocolate in a small glass bowl in the microwave oven on high power for 1 minute. Remove the bowl from the oven and stir with a small rubber spatula until it is smooth. 3.Place the cake mix, water, oil, whole eggs, egg whites, lemon juice, and lemon zest in a large mixing bowl. Pour in the slightly cooled white chocolate. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping down the sides again if needed. The batter should look well combined. Divide the batter evenly between the prepared pans, smoothing it out with the rubber spatula. Place the pans in the oven side by side. 4.Bake the cakes until they are golden brown and spring back when lightly pressed with your finger, 28 to 32 minutes. Remove the pans from the oven and place them on wire racks to cool for 10 minutes. Run a dinner knife around the edge of each layer and invert each onto a rack, then invert again onto another rack so that the cakes are right side up. Allow to cool completely, 30 minutes more. 5.Meanwhile, prepare the Lemony White Chocolate Cream Cheese Frosting (recipe follows). 6.Place one cake layer, right side up, on a serving platter. Spread the top with the lemon curd. Place the second layer, right side up, on top of the first layer and frost the top and sides of the cake with frosting.

LEMON WHITE CHOCOLATE CAKE MIX COOKIES

Steps:

• Place butter, cake mix, and eggs in a large bowl. Stir or mix until combined and no lumps remain. Stir in white chocolate chips.
• Scoop 2-tablespoon balls of cookie dough onto a cookie sheet lined with parchment or silicone baking mats. No need to space them; we are chilling the dough. Chill for at least 30 minutes.
• Preheat oven to 350°F. Line a second cookie sheet with parchment or silicone baking mat.Space cookies 2-inches apart on cookie sheets. Bake for 10-13 minutes, or until they just lose their glossy sheen. These cookies stay puffy and will settle a bit as they cool but don't become flat. Immediately after removing from the oven press a few more white chocolate chips on top for decoration. Cool at least 10 minutes before removing from the cookie sheet.
• Store in an airtight container for up to 3 days or freeze for up to 2 months.

LEMON LAVA CAKE

Steps:

• Preheat the oven to 425°F. Spray 6 - 6-ounce ramekins with nonstick spray. Set them on a baking sheet.
• In a medium-sized heat-safe bowl, microwave the white baking chips and cubed butter for 1 minute. Stir well and continue microwaving in 15-second intervals, stirring until the mixture is smooth.
• Stir in the flour, sugar, lemon curd, lemon zest, and vanilla extract. Stir just until combined.
• Add the eggs and egg yolks, stir until well incorporated,
• Evenly divide the cake batter between the ramekins and fill the ramekins 2/3 full.
• Bake for 20 to 25 minutes. The tops should be browned and spring back when touched. In my oven, it took the full 25 minutes.
• Allow the cakes to rest for 5 minutes.
• Carefully run a knife tip around the ramekins' sides to ensure the cake is not sticking. Place a saucer on top of the ramekin and flip the ramekin over. Allow the dish to rest for just a minute and slowly remove the ramekin.
• Dust with powdered sugar if desired.

ANNE BYRN'S LEMON LOVER'S WHITE CHOCOLATE CAKE

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.

LEMON CAKE WITH WHITE CHOCOLATE

Steps:

• Preparation:
• Finely grated lemon zest and squeeze lemon
• Line the cake pan with parchment paper.
• Whole egg and sugar into the bowl.
• Beat it quickly with the hand-mixer until it gets thick. Beat it until the mixture thickly sticks to the mixer and falls like ribbon.
• Add shifted cake flour, Almond flour, and Baking powder, mix.
• Add lemon zest and melted butter, mix again.
• Pour the mixture into a loaf pan, drop it for a few times to degas.
• Preheat the oven at 338 °F/170℃ and bake it for 18 min.
• Using a pastry brush, spread lemon juice mixture(★) all over the top and sides of the cake and let soak in.
• Spread the melted white chocolate over the cooled Cake.