Anne Byrns Lemon Lovers White Chocolate Cake Recipes

ANNE BYRN'S LEMON LOVER'S WHITE CHOCOLATE CAKE

Steps:

• For the cake:.
• Melt 6 oz of white chocolate chips in the microwave for about 2 minutes, stirring half way through.
• Depending on the power of your microwave you may need more or less time.
• Be sure to watch carefully so that the white chocolate doesn't burn.
• Cool the white chocolate slightly.
• Add to the remainder of the cake ingredients and mix well.
• Pour into two 8-inch round cake pans which have been lined with greased aluminum foil.
• Bake 28 to 32 minutes or until a cake tester comes out clean.
• Allow to cool in pans for 10 minutes before turning out onto a rack to cool completely.
• For the frosting:.
• Melt the 6 oz white chocolate chips in the microwave using the same procedure as before.
• Let cool slightly.
• Meanwhile combine the rest of the ingredients.
• Add the melted white chocolate.
• Beat with a mixer until fluffy.
• For the assembly:.
• Spread one of the cooled cakes with lemon curd.
• Place the second cake on top.
• Frost the top and the sides of the cake.
• I prefer to keep this cake refrigerated due to the cream cheese frosting.

WHITE CHOCOLATE AND LEMON COFFEE CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Coat an 8-inch springform or cake pan with cooking spray and line the bottom with parchment paper; set aside.
• Stir flour and sugars together in a small bowl with a fork. Add melted butter and mix until crumbly, leaving some large crumbs. Set topping aside while you make the cake.
• Combine butter, sugar, and lemon zest in a large bowl and cream with an electric mixer until light and fluffy, about 3 minutes. Add eggs, lemon juice, baking powder, vanilla, salt, and cinnamon. Beat until well combined, about 3 minutes. Add in flour gradually on low speed, mixing until combined. Add sour cream and milk and mix batter until smooth, about 4 minutes.
• Fold white chocolate chips into the batter. Pour into the prepared pan and sprinkle with the topping.
• Bake in the preheated oven until light golden brown and a toothpick inserted in the center comes out clean, about 40 minutes. Cool on a wire rack for about 30 minutes before removing from the pan and serving.

CHOCOLATE LOVER'S CAKE

Steps:

• In a large bowl, cream butter and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Stir in extracts. Combine the flour, cocoa and baking soda; add to creamed mixture alternately with sour cream. Beat just until combined. Stir in chocolate chips., Pour into a greased and floured 10-in. fluted tube pan. Bake at 325° for 75-90 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., Combine the chocolate chips, cream and butter in a saucepan. Cook; stir over low heat until smooth. Cool slightly. Gradually whisk in confectioners' sugar. Stir in extract. Drizzle over cake. Sprinkle with almonds.