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.
