Lemon White Chocolate Cake

5 from 25 votes

This lemon white chocolate cake is a three layer fluffy lemon cake. It is filled with a white chocolate frosting.

Prep Time1

Cook Time24

Decorating Time1

Total Time2 24

Servings: slices

Calories: 514kcal

Preheat the oven to 350°F. Spray three 8-inch cake pans with baking nonstick spray. Line the cake pans with 8-inch parchment paper circles. Spray again.
In a mixing bowl, sift the flour. Add the baking powder, baking soda, and salt. Set aside. Zest the lemons and juice one of the lemons and set aside.
3 ½ cups All-purpose flour, 2 teaspoon Baking powder, 1 teaspoon Baking soda, 1 teaspoon Salt, 3 Large lemons zested, ¼ cup Lemon juice
Using a mixer, beat the butter, oil, and sugar on high speed for 3 minutes. It will be very light and fluffy.
¾ cup Unsalted butter, ¼ cup Oil, 1 ½ cups White granulated sugar
Add the lemon zest, lemon juice, vanilla, and sour cream. Mix on medium until combined. Add the eggs in one at a time and mix on medium until combined.
¼ cup Sour cream, 4 Large eggs, 1 teaspoon Pure vanilla extract
Add ⅓rd of the dry ingredients and half of the buttermilk and mix on low speed. Add another ⅓rd of the dry ingredients and the rest of the buttermilk. Finish with the rest of the dry ingredients. Scrape the bowl using a rubber spatula.
1 cup Buttermilk
Pour the cake batter evenly into the 3 cake pans. Bake for 22-25 minutes. Bake until a toothpick inserted comes out clean.
Let the cakes sit in the hot pans for 10 minutes. Then, transfer to a cooling rack to cool completely.

Set the butter on the counter for 30 minutes for it to get slightly cold. While you wait, sift the powdered sugar. Heat the white chocolate in the microwave in 15 second intervals until melted. Let it cool.
2 cups Unsalted butter, 6 cups Powdered sugar, 8 oz White Chocolate Bars
Using a mixer, beat the butter on high speed for 3 minutes. Scrape the bowl and slowly add in the powdered sugar. It will be very thick.
Add the white chocolate, heavy cream, vanilla, and salt. Mix on low until combined. Switch to high speed and beat for 1-3 minutes. It will be a very fluffy frosting.
1 teaspoon Pure vanilla extract, ¾ teaspoon Salt, ¼ cup Heavy cream

Place a small amount of frosting down on the board you are decorating on.
Place the first cake layer down. Spread 1 ½ cups of frosting over the cake. Repeat with the second layer. Place the last cake layer with the bottom of the cake facing up.
Apply a light layer of frosting over the cake. A really light layer where you can parts of the cake sticking out. Freeze for 15 minutes to lock the crumbs into the cake.
Frost the rest of the cake. This cake is for a semi naked look. To frost the cake normally 1.5X the frosting recipe.
Lemon wedges

Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the cake layers

High altitude baking- Add an extra 3 tablespoon of flour.

Pull out dairy ingredients 2 hours before baking.