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Perfect White Chocolate Lemon Cake Recipe with Easy Creamy Frosting

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A moist and flavorful lemon cake infused with white chocolate, topped with a luscious creamy white chocolate frosting. Perfect for any occasion, this cake balances tart lemon notes with sweet white chocolate for an indulgent treat.

Ingredients

Scale
  • 2 ½ cups (320g) all-purpose flour, sifted
  • 2 ½ teaspoons (10g) baking powder
  • ½ teaspoon (3g) salt
  • 1 cup (227g) unsalted butter, softened
  • 1 ¾ cups (350g) granulated sugar
  • 4 large eggs, room temperature
  • ¾ cup (130g) white chocolate chips or chunks, finely chopped
  • ¾ cup (180ml) whole milk
  • Zest of 2 large lemons
  • ¼ cup (60ml) fresh lemon juice
  • 1 teaspoon (5ml) vanilla extract
  • 6 ounces (170g) white chocolate, finely chopped (for frosting)
  • 1 cup (240ml) heavy cream, chilled
  • 8 ounces (227g) cream cheese, softened
  • 3 cups (360g) powdered sugar, sifted
  • 1 teaspoon fresh lemon zest (for garnish)

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour two 8-inch cake pans or line with parchment paper.
  2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
  3. In a large bowl, beat softened butter and granulated sugar on medium speed until light and fluffy, about 4-5 minutes.
  4. Add eggs one at a time, beating well after each addition and scraping down the sides.
  5. Gently fold in finely chopped white chocolate chunks. If too firm, microwave for 10 seconds to soften slightly.
  6. Alternately add flour mixture and milk to the butter mixture, starting and ending with flour. Mix gently after each addition.
  7. Fold in lemon zest, lemon juice, and vanilla extract.
  8. Divide batter evenly between prepared pans. Smooth tops and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
  9. Let cakes rest in pans for 10 minutes, then turn out onto a cooling rack. Cool completely before frosting.
  10. Melt white chocolate for frosting in a double boiler or microwave in 30-second intervals, stirring until smooth. Let cool slightly.
  11. In a large bowl, beat cream cheese and powdered sugar until smooth and fluffy.
  12. In a separate bowl, whip chilled heavy cream until soft peaks form.
  13. Fold melted white chocolate into cream cheese mixture, then fold in whipped cream until creamy and smooth.
  14. Place one cake layer on serving plate, spread a generous layer of frosting, then top with second layer. Frost top and sides evenly.
  15. Garnish with fresh lemon zest and chill cake for at least one hour before serving.

Notes

Use high-quality white chocolate that isn’t too sweet for best results. If frosting is too soft, chill for 15 minutes and re-whip gently. Avoid overbaking to keep cake moist. For gluten-free version, substitute flour with gluten-free blend and add xanthan gum. For vegan adaptation, use dairy-free butter and milk, flax eggs, and coconut cream frosting.

Nutrition

Keywords: white chocolate lemon cake, lemon cake recipe, creamy frosting, easy lemon cake, white chocolate frosting, moist lemon cake, birthday cake, potluck dessert

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