Lemon Layer Cake with White Chocolate Ganache
Restless Chipotle
Restless Chipotle
  • Rate this recipe!
  • Your rating
Overall rating 0 0 ratings


  • ¾ cup unsalted butter (170g) softened 2 cups (400g) granulated sugar 4 large eggs + 1 egg yolk ½ teaspoon lemon extract ¼ cup + 2 tablespoons (90.5g) lemon juice 1 tablespoon (12.5g) lemonade mix 1-1/2 cups (345g) milk White Chocolate Ganache 12 ounces white chocolate, chopped ½ cup heavy cream Lemon Cream Frosting 1 quart heavy whipping cream 1 4-serving size package lemon pudding 3 tablespoons powdered sugar - or to taste 1 tablespoon lemon juice 1 teaspoon lemon extract Instructions 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 ⅓ of the flour mixture blending in on low speed. Add ½ 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 Ganache Place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate and let sit 5 minutes. Whisk until smooth. Cool, stirring occasionally, to room temperature (30 minutes) Whip with an electric mixer until ganache doubles, about 2 minutes. Lemon Cream Frosting Add the heavy cream to the chilled bowl of a mixer. Beat on medium and until the mixture starts to thicken then add the pudding mix, powdered sugar, lemon juice, and lemon extract. Beat on high until the frosting is thick and creamy and holds its shape on a spoon. Assembly Spoon ½ of the ganache over the top of the first layer. Gently add the next layer. Spoon remaining ganache over the top of the second layer. Add the top layer. Poke 4 straws down through the cake to hold it securely. Frost the top and sides thickly with the lemon cream frosting. Refrigerate until serving time. Remove the straws and smooth the top before serving. 3.4.3174



Log in or Register to write a comment.