Moist and light vanilla cake filled with tangy lemon curd and frosted with white chocolate cream cheese icing.
I like to call this sunshine cake. Bursting with lemony goodness and creamy white chocolate, this pretty cake will brighten up any grey day. This cake is a bit of work, but the results are totally worth it.
When I decided to bake this cake, we were going through a couple of dark and dreary weekends. Now that I’ve finally got the post finished and ready to publish, there’s been nothing but beautiful, sunny, crisp fall days. So I fully acknowledge that I look like a bit of a Debbie-downer writing about grey days and needing to stuff my face with lemon cake to feel better, when in fact the weather’s been nothing short of amazing! So here’s hoping, fingers crossed, that it’s grey and miserable wherever you are reading this from.
I used a classic white cake recipe with extra vanilla and a touch of sour cream for a light and moist texture. Once the cake cooled, I sandwiched the two layers together with a generous spread of lemon curd made from scratch. Homemade lemon curd is actually not too scary to make, and so much tastier and tangier than the store-bought version. (It will have to set in the fridge for several hours, so it does need to be made ahead of time – click here for the recipe).
For the frosting, I beat the cream cheese and butter until light and fluffy then stirred in the melted, cooled white chocolate. Next came the icing sugar and a spoonful of lemon juice. Sifting the icing sugar is absolutely key to getting a perfectly smooth frosting. A couple of blackberries for garnish and a sprinkle of lemon zest provided the finishing touches. Almost too pretty to cut into!
White Chocolate and Lemon Curd Cake
- 1 cup sugar
- 1 cup butter, softened
- 4 eggs
- 1 cup all purpose flour
- 1 and 1/2 tablespoons baking powder
- 1/4 teaspoon salt
- zest of two lemons
- 3 tablespoons sour cream
- 3 teaspoons vanilla
White Chocolate Cream Cheese Frosting
- 1 package cream cheese, softened
- 1/4 cup butter, softened
- 1 and 1/2 packages (6 oz.) white baker’s chocolate, chopped coarsely, melted and cooled slightly
- 2 cups icing sugar
- 1 tablespoon fresh lemon juice
- Preheat oven to 350°. Grease two 9″ inch round cake pans and line the bottoms with parchment paper.
- In a large bowl, cream the butter and sugar together until pale and fluffy. Add in the eggs, one at a time, beating well after each addition.
- In a separate bowl, sift together the flour, baking powder and salt.
- Gradually fold the flour mixture into the butter mixture. Gently fold in the sour cream, vanilla and lemon zest.
- Pour the batter evenly between the prepared cake pans.
- Bake 25 – 28 minutes, until just golden brown and the tops spring back when touched.
- Cool in the pans on a wire rack for about 10 minutes, then carefully remove from pans and cool completely.
- Spread the top of one cake with a generous amount of lemon curd, then place the other cake on top.
- For the frosting, beat the cream cream cheese and butter until completely combined and smooth. Stir in the cooled white chocolate.
- Sift in the icing sugar gradually, continuosly beating until light, fluffy and completely smooth. Stir in the lemon juice.
- Frost top and sides of the cake.