Lemon - white chocolate cake

Yield: 1 Servings

Measure Ingredient
Preparation of same
¼ cup Lemon juice
4 teaspoons Grated lemon peel
4 ounces / 125 g white chocolate,
Softened
½ cup Butter, softened
4 cups Confectioners' sugar, or
More as needed
½ cup Heavy cream

Prepare cake according to package directions for a 2-layer cake, substituting ¼ cup lemon juice for ¼ cup liquid and adding 2 tsp grated lemon peel to batter. Set cake aside to cool on a wire rack.

To prepare frosting, cream white chocolate and butter together. Add 2 tsp lemon peel. Beat in 2 cups confectioners' sugar, add some cream to soften and lighten batter. Add remaining confectioners' sugar. Add more cream as needed to reach desired consistency.

Set bottom cake layer on a serving plate. Spread with part of the icing, add the top layer, pressing it gently into the icing. Frost cake with remaining icing. Refrigerate until ready to serve.

1 box pudding-added lemon cake mix, plus ingredients needed for File

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