Ingrédients pour White Chocolate Lemon Cream Cake
- 1 cup (2 sticks) unsalted butter, softened
- 8 ounces cream cheese, softened
- 2 cups granulated sugar
- 4 large eggs
- Sour Cream
- Cake Flour
- 1 teaspoon vanilla extract
- Cornstarch
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- Water
- Egg
- Whipping Cream
- 8 ounces white chocolate, melted
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Comment préparer White Chocolate Lemon Cream Cake
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
- In a small bowl, gently combine the melted white chocolate and lemon zest.
- Fold the white chocolate mixture into the batter.
- Divide the batter evenly between the prepared cake pans.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
- While the cakes are cooling, prepare the lemon cream cheese frosting:
- Beat together the butter and cream cheese until smooth. Gradually add the powdered sugar, beating until light and fluffy.
- Stir in the lemon juice and vanilla extract.
- Once the cakes are completely cool, frost the top of one layer with a generous amount of frosting.
- Carefully place the second cake layer on top and frost the entire cake.
- Decorate as desired and refrigerate for at least 30 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
104 g
Sugar
2691g
Fat
1559g
Carbs
295g
