Lemon - white chocolate cake
1 Servings
Ingredients
| Quantity | 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 |
Directions
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