White Chocolate and Lemon Wedding Cake
White chocolate is not technically chocolate as it does not contain cocoa solids, but it is made from cocoa butter, sugar, and milk solids.
This is vegetarian recipe. Dish can be prepared in 130 minutes. Recipe for experienced cooks (high difficulty). Number of ingredients: 12.
White Chocolate and Lemon Wedding Cake
Ingredients
Instructions
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Preheat the oven to 180°C (350°F). Grease and flour three 8-inch round cake pans.
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In a heatproof bowl, melt the white chocolate and butter together over a pan of simmering water. Stir until smooth and then remove from heat.
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In a large mixing bowl, cream together the sugar, eggs, lemon zest, and lemon juice until light and fluffy.
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Add the melted white chocolate mixture to the creamed mixture and mix well.
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In a separate bowl, whisk together the flour and baking powder. Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Mix until just combined.
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Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula.
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Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
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Remove from the oven and let the cakes cool in the pans for 10 minutes. Then transfer them to a wire rack to cool completely.
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In a small bowl, mix together the powdered sugar and vanilla extract. Gradually add water until the desired consistency is reached to make the icing.
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Once the cakes are completely cool, spread the icing evenly between the layers and on top of the cake. Decorate with fresh berries.
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Allow the cake to rest for at least 1 hour before serving to allow the flavors to meld.
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Serve and enjoy!
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 400kcal
- % Daily Value *
- Total Fat 20g31%
- Total Carbohydrate 50g17%
- Sugars 40g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
