Prepare to fall head over heels for Lemon Truffle Cake—a dreamy dessert that blends tangy lemon with creamy white chocolate for a show-stopping treat you’ll crave all year long. The cake itself is ultra-tender, bright with citrus, and complemented by a luscious cream cheese-truffle filling that strikes the perfect balance between rich and refreshing. Whether you’re celebrating a special occasion or simply want to make an ordinary day extraordinary, this cake will have everyone swooning from the very first bite.
Ingredients You’ll Need
Gathering quality ingredients is your first step toward Lemon Truffle Cake perfection. Each element is chosen for texture, contrast, and pure flavor, adding up to a dessert that’s bursting with freshness and decadence in every forkful.
- All-purpose flour: The sturdy backbone for the cake, yielding a moist yet tender crumb.
- Baking powder: Gives the cake its light rise and fluffy texture.
- Baking soda: Helps the lemon juice react for extra lift and delicate structure.
- Salt: Enhances the sweetness and balances the bright citrus tones.
- Unsalted butter (softened): Adds richness and that irresistible melt-in-your-mouth tenderness.
- Granulated sugar: Sweetens and helps create a beautiful golden crust.
- Large eggs: Bind everything together while giving the cake structure and a lovely yellow hue.
- Vanilla extract: Rounds out the flavors and makes the lemon sing.
- Lemon zest: Where all the citrus aroma lives—zest a fresh lemon for best results!
- Fresh lemon juice: Brings that undeniable tang that sets Lemon Truffle Cake apart.
- Whole milk: Keeps the batter silky and the crumb moist.
- Sour cream: The secret weapon for plush, bakery-style softness.
- White chocolate chips (melted and cooled): The base of the truffle filling—choose high quality for a truly creamy finish.
- Heavy cream: Whips into the truffle filling, making it cloud-like and light.
- Cream cheese (softened): Infuses the filling with tang and body—try not to eat it all before frosting!
- Powdered sugar: Blends smoothly into the truffle filling for a sweet, silky finish.
How to Make Lemon Truffle Cake
Step 1: Prep Your Pans and Oven
Start by preheating your oven to 350°F (175°C) and generously greasing two 8-inch round cake pans. Line the bottoms with parchment for extra insurance—trust me, you’ll thank yourself when those cake layers slip out with ease.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This simple step ensures a beautifully even cake, free of pesky lumps and ready to rise to the occasion.
Step 3: Cream the Butter and Sugar
Using a stand mixer or handheld beater, whip the softened butter and granulated sugar together until the mixture is pale, fluffy, and irresistible. This adds air for a light texture and starts building flavor for the Lemon Truffle Cake.
Step 4: Add Eggs, Vanilla, Lemon Zest & Juice
One by one, beat in the eggs until blended, then stir in the vanilla extract, fresh lemon zest, and lemon juice. Your whole kitchen will fill with sunshine as the flavors mingle!
Step 5: Combine Wet and Dry
Now, alternate adding your dry ingredients and the milk to the butter mixture, beginning and ending with the dry. Stir gently—just until no streaks remain. Fold in the sour cream for that signature ultra-moist crumb.
Step 6: Bake the Cakes
Divide your batter between the two prepared pans, smoothing the tops. Bake for 22–25 minutes, or until a toothpick poked in the center comes out clean. Let the cakes rest in their pans for a few minutes before carefully turning them out to cool completely.
Step 7: Make the White Chocolate Truffle Filling
Beat the cream cheese until it’s extra smooth, then blend in the cooled, melted white chocolate, powdered sugar, and heavy cream. Whip until thick, fluffy, and dreamy—almost like a luxurious mousse.
Step 8: Assemble and Frost
Once the cakes are completely cool, pile half the truffle filling between the layers and smooth the rest over the top and sides. To make things extra special, chill the finished Lemon Truffle Cake for 1–2 hours so the filling sets and slices neatly.
How to Serve Lemon Truffle Cake
Garnishes
Top your Lemon Truffle Cake with a shower of delicate white chocolate shavings and a generous scattering of fresh lemon zest. If you’re feeling fancy, try a few edible flowers or a light dusting of powdered sugar for that bakery window “wow.”
Side Dishes
This cake pairs beautifully with a mound of fresh berries—think raspberries, blueberries, or even slices of macerated strawberries. For a sophisticated dessert plate, serve alongside a dollop of vanilla whipped cream or a chilled lemon sorbet.
Creative Ways to Present
You can transform the Lemon Truffle Cake into individual mini cakes using biscuit cutters, or layer cubes of cake and filling into glass jars for portable parfaits. For a party, garnish each slice with a candied lemon wheel or serve on colorful plates that highlight the cake’s sunshiny hue.
Make Ahead and Storage
Storing Leftovers
Pop any leftover Lemon Truffle Cake into an airtight container and store it in the refrigerator—thanks to the cream cheese truffle filling, it stays fresh and moist for up to 4 days. Just be sure to press a piece of parchment against any exposed edges to keep them from drying out.
Freezing
You can freeze slices of Lemon Truffle Cake individually by wrapping them tightly in plastic wrap and placing in a freezer bag. They’ll keep their flavor and texture for up to a month. To thaw, let cake pieces rest in the fridge overnight for the best results.
Reheating
Lemon Truffle Cake is best enjoyed cool or at room temperature, rather than warm. If you’d like to soften the filling slightly, let a slice sit out on the counter for about 20 minutes before serving. Avoid microwaving to keep the truffle filling smooth and luscious.
FAQs
Can I add lemon curd to the filling?
Absolutely! For an extra pop of lemon flavor and a bit more tang, spread a thin layer of lemon curd alongside the truffle filling between the cake layers. It elevates every bite and adds a gorgeous color contrast.
Is it possible to make Lemon Truffle Cake gluten-free?
Yes, substitute your favorite 1:1 gluten-free baking flour for the all-purpose flour. Be sure the blend contains xanthan gum or add a bit yourself to help maintain the cake’s structure and tenderness.
Can I use white chocolate bars instead of chips in the filling?
Definitely! Just chop the bars into small pieces so they melt evenly. Using a high-quality white chocolate bar can make your truffle filling even smoother and more flavorful.
What’s the best way to zest a lemon?
Use a microplane or fine grater to lightly remove the bright yellow part of the peel. Avoid the bitter white pith underneath for a clean, aromatic zest that makes your Lemon Truffle Cake truly sing.
Can I bake the cake layers ahead of time?
Yes! Bake the layers up to 2 days in advance, let them cool completely, then wrap tightly in plastic wrap and store at room temperature. Filling and assembling the day of your event ensures the freshest results.
Final Thoughts
If you’re looking for a dessert that’s as beautiful as it is delicious, don’t let the Lemon Truffle Cake pass you by. It’s the kind of recipe that sparks joy, brings people together, and adds a burst of sunshine to any occasion. Give it a try—your tastebuds will thank you!
Print
Lemon Truffle Cake Recipe
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Total Time: 50 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the delightful combination of zesty lemon and creamy white chocolate with this Lemon Truffle Cake. This elegant dessert is perfect for any special occasion or when you simply crave a luxurious treat.
Ingredients
Dry Ingredients:
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
Wet Ingredients:
- ½ cup unsalted butter (softened)
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 tbsp lemon zest
- ¼ cup fresh lemon juice
- ½ cup whole milk
- ½ cup sour cream
Truffle Filling:
- 1 ½ cups white chocolate chips (melted and cooled)
- ½ cup heavy cream
- 8 oz cream cheese (softened)
- ¾ cup powdered sugar
Instructions
- Preheat the Oven: Preheat the oven to 350°F and grease two 8-inch round cake pans.
- Mix Dry Ingredients: In a bowl, whisk together flour, baking powder, baking soda, and salt.
- Prepare Wet Ingredients: In a separate large bowl, cream the butter and granulated sugar. Add eggs, vanilla, lemon zest, and lemon juice.
- Combine the Batter: Alternate adding dry ingredients and milk to the wet mixture. Stir in sour cream.
- Bake the Cakes: Divide batter between pans and bake for 22–25 minutes. Cool cakes completely.
- Make Truffle Filling: Beat cream cheese until smooth, then add melted white chocolate, powdered sugar, and heavy cream. Spread between cake layers and over the top and sides. Chill before serving.
Notes
- For a tangier flavor, add a thin layer of lemon curd between the cake layers.
- Garnish with white chocolate shavings and lemon zest for an elegant finish.
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