Lemon Lattice White Chocolate Cake Recipes

LEMON-LATTICE WHITE CHOCOLATE CAKE

Steps:

• For lemon curd:
• Combine lemon juice and cornstarch in heavy medium saucepan, stirring until cornstarch dissolves. Whisk in remaining ingredients. Cook over medium heat until mixture is thick and smooth and just begins to boil, stirring constantly, about 7 minutes. Transfer to medium bowl. Place plastic wrap directly on surface of curd to prevent skin from forming. Refrigerate until chilled, about 6 hours. (Can be prepared days ahead.)
• For frosting:
• Combine 1/2 cup cream and chocolate in heavy small saucepan. Stir over low heat until chocolate melts and mixture is smooth. Transfer to large bowl. Whisk in remaining 1 3/4 cups cream and vanilla. Refrigerate until well chilled, about 6 hours. (Can be prepared up to 1 day ahead.)
• For cake:
• Position rack in center of oven and preheat to 350°F. Butter three 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottoms with waxed paper. Butter paper. Dust pans with flour; tap out excess. Sift flour, baking powder and salt together into medium bowl. Repeat sifting.
• Stir chocolate and 1/2 cup cream in heavy medium saucepan over low heat until chocolate melts and mixture is smooth. Mix in remaining 1/2 cup cream, milk and vanilla.
• Using electric mixer, beat butter and 1 cup sugar in large bowl until fluffy. Beat in yolks. Stir dry ingredients into butter mixture alternately with white chocolate mixture, beginning and ending with dry ingredients. Using electric mix fitted with clean dry beaters, beat egg whites in medium bowl to soft peaks. Gradually beat in remaining 1 cup sugar. Continue beating until stiff but not dry. Fold whites into cake batter in 2 additions. Divide batter among prepared cake pans. Bake until tester inserted in center comes out clean and cakes are beginning to pull away from sides of pans, about 24 minutes. Cool cakes in pans on racks 10 minutes. Turn cakes out onto racks, peel off waxed paper and cool completely. (Can be prepared 4 hours ahead. Cover and let stand at room temperature.
• Using electric mixer, beat frosting in another large bowl until stiff peaks form. Place 1 cake layer on platter. Spread 2/3 cup lemon curd evenly atop cake layer. Spread 3/4 cup frosting atop curd. Top with second cake layer. Spread cake with 2/3 cup curd, then with 3/4 cup frosting. Top with third cake layer. Frost top and sides of entire cake evenly with 3 cups frosting.
• Place remaining lemon curd in pastry bag fitted with no. 2 star tip. Pipe circle of curd around top of cake, 1/2 inch from edge. Pipe evenly spaced diagonal lines inside circle, creating lattice pattern. (Reserve remaining curd for another use.) Spoon remaining frosting into clean pastry bag fitted with no. 2 star tip. Pipe ruffled border around top and bottom edges of cake. (Can be prepared up to 6 hours ahead. Refrigerate.) Let stand at room temperature 30 minutes before serving.

LEMON DUMP CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with nonstick cooking spray.
• Spread the lemon pie filling onto the bottom of the prepared baking dish in an even layer with a spatula.
• Sprinkle half of the cake mix in an even layer over the lemon pie filling. Add the pieces of the cream cheese evenly over the cake mix, then top with the remaining cake mix in an even layer. Add the butter pieces, spaced out evenly over the top of final cake mix layer.
• Bake in the preheated oven until the topping is browned and the cake mix powder has all absorbed and baked, 35 to 45 minutes.
• Serve topped with Cool Whip®.

BEST WHITE CHOCOLATE CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Butter two 10-inch cake pans and line the bottoms with parchment paper. Chop chocolate.
• Sift flour, baking powder, and salt together into a medium bowl.
• Combine chopped chocolate with 1/2 cup cream in a heavy, medium saucepan over low heat; stir until chocolate melts and mixture is smooth. Mix in remaining 1/2 cup cream, 1/2 cup plus 3 tablespoons milk, and vanilla. Remove from the heat.
• Beat 1 1/2 cups sugar and butter in a large bowl with an electric mixer until fluffy. Beat in egg yolks. Stir in dry ingredients alternately with white chocolate mixture.
• Using an electric mixer fitted with clean, dry beaters, beat egg whites in a medium bowl until soft peaks form. Gradually beat in remaining 1/2 cup sugar. Continue beating until stiff, but not dry.
• Fold egg whites into the cake batter in two additions. Divide batter among the prepared cake pans.
• Bake in the oven until a toothpick inserted into the centers comes out clean, about 35 minutes. Cool in the cake pans for 15 minutes. Turn cakes out onto a wire rack, peel off parchment paper, and let cool completely, about 15 more minutes.

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.

LITTLE WHITE-CHOCOLATE LEMON-DRIZZLE CAKES

Steps:

• To prepare cakes: Preheat the oven to 350 degrees. Lightly mist 12 (4-inch) tube pans with nonstick spray; dust with flour. Shake out excess flour. Set pans aside.
• Place white chocolate in a small glass bowl; microwave on medium (50 percent) power until almost melted, stirring every 30 seconds with a small rubber spatula, then stir until smooth. Let cool slightly.
• Combine cake mix, lemon zest, oil, water, eggs, lemon juice and melted white chocolate in a large mixing bowl. Beat with an electric mixer on low speed for 1 minute. Scrape down the sides of the bowl with a rubber spatula. Beat on medium speed for 2 minutes, until well combined. Spoon batter into prepared pans, filling each 2/3 full.
• Place pans on the center oven rack. Bake cakes until they spring back when lightly pressed with your finger, 20 to 25 minutes. Let cool on a wire rack for 10 minutes. Run a sharp knife around edge of each cake; invert onto a rack. Invert again and let cool completely, 20 minutes.
• Meanwhile, prepare lemon drizzle: Sift sugar into a small mixing bowl. Whisk in enough lemon juice to make the glaze smooth and easy to spoon. Fold in zest.
• Spoon drizzle over each cake, allowing it to run down the middle and sides. Let cakes rest for 20 minutes before serving.