White Chocolate Lemon Layer Cake

The gift of a cake is one of the best. A cake is something that takes time and thought to prepare. I always carefully work through my cake baking and decorating but when it’s a gift I feel an extra pressure to make sure it is special.


This white chocolate lemon cake is so much fun to prepare AND I broke out my Russian piping tips which take it to the next level.


Perfect little cream and yellow flowers make a stunning wreath around the cake.


The first step is to bake up your lemon layers. I used zest and juice in the cake. The zest is really the most important part since I massaged it into the sugar. That helps to add more intensity to the lemon in the cake.


When I’m decorating a cake with the flower wreath I prefer a perfectly flat top. Slicing off the dome is also a good way to test the cake (that’s just an excuse to try a cake you are giving away as a gift)


Then scalded heavy cream and white chocolate are mixed together. Its pretty, but it gets even prettier.


The cream helps to turn it into a mock mousse filling that is stabilized with the high ratio of chocolate once whipped up. I told you it would get prettier!


I melted a few ounces of white chocolate to add into the icing. The flavour isn’t overpowering and I would say barely recognizable but it just ties in the ganache filling.


All whipped up and ready for assembly.


I piped a border of the icing around the cake to prevent it from squeezing out and creating the little bursts on the side.


Now, I’m not a crumb coat baker. Its a step that most bakers would consider essential but I just want to hurry along to the decorating stage and always skip it. For this reason, I have to pile on the icing from the get-go to create a thick layer and avoid crumbs from showing.

DSC_0991There we have it. A perfect gift for someone special.

White Chocolate Lemon Layer Cake 

Lemon Cake


2 1/2 cups cake flour

2 cups granulated sugar

1/2 butter, room temperature

1/4 vegetable oil

2 1/2 tbsp baking powder

1/4 tsp salt

4 eggs

1 tbsp vanilla

3/4 cup milk

1/4 cup lemon juice

2 tbsp lemon zest


  1. Preheat oven to 350 degrees Fahrenheit. Line 2 nine-inch baking pans with parchment, baking spray and flour. Set aside.
  2. In a medium bowl massage the lemon zest into the 2 cups of sugar until it becomes fragrant.
  3. In a stand mixer beat together the flour, sugar, butter, oil, baking powder and salt. Beat for about 2 minutes until it becomes fluffy.
  4. Add in the vanilla. Add in the eggs one at a time and beat well after each addition.
  5. Pour in the milk and lemon juice. Beat together for about one minute.
  6. Divide the batter into 2 prepared baking pans and bake for about 25 minutes.
  7. Allow cakes to cool on a wire rack.

Whipped White Chocolate Ganache


1 cup scalded heavy cream

12 ounces white chocolate


  1. Pour the scalded cream over the white chocolate. Allow it to sit for 5 minutes.
  2. Stir the chocolate and cream until it is smooth. Set aside in the fridge for at least an hour or until it firm up.
  3. In a mixer beat together the ganache until stiff peaks form and it becomes light.
  4. Set aside in the fridge until assembling the cake.

Lemon Vanilla Icing 


1 1/4 cups butter, room temperature

1/4 cup high ratio shortening

4 1/2 cups icing sugar, sifted

5-8 tbsps heavy cream

1/4 tsp salt

1/2 tsp vanilla

1/4 lemon extract

3 ounces white chocolate, melted


  1. In a stand mixer (essential to the fluffy texture) beat together the butter and shortening until smooth. Gradually add in the icing sugar. Beat this together until it is completely mixed.
  2. Add the heavy cream and beat for 10 minutes (using up to 8 tablespoons is up to you depending on how fluffy you want the icing. When you go up to 8 tbsp you have a lot of air bubbles which becomes a bit annoying when trying to get a smooth finish)
  3. Beat in the salt, vanilla, lemon extract and white chocolate. Beat together for another 5 minutes.


  1. Cut the domed tops off of the cakes and set the scraps aside. Place the first cake layer on the cake stand and filled a piping bag with the icing. Pipe a circle around the perimeter of the cake.
  2. Fill in the cake with the white chocolate ganache and spread until evenly distributed.
  3. Place the second cake on top and dollop about 3/4 of the frosting on top. Spread it to the edge of the cake and bring it down. To get a smoother finish you can run your off set spatula under hot water an run it along the cake.
  4. I decorated my cake with flowers but feel free to leave it simple with some candied lemon slices!

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