Name: Lemon Truffle Cake Recipe
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Cuisine: American
Ingredients: 1 ½ cups all-purpose flour; 1 ½ tsp baking powder; ¼ tsp baking soda; ¼ tsp salt; ½ cup unsalted butter (softened); 1 cup granulated sugar; 2 large eggs; 1 tsp vanilla extract; 1 tbsp lemon zest; ¼ cup fresh lemon juice; ½ cup whole milk; ½ cup sour cream; 1 ½ cups white chocolate chips (melted and cooled); ½ cup heavy cream; 8 oz cream cheese (softened); ¾ cup powdered sugar

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If you crave a showstopper dessert that’s equal parts bright, buttery, and luxuriously creamy, let me introduce you to Lemon Truffle Cake. This delightful bake combines ultra-soft lemon cake layers with a swoon-worthy white chocolate truffle cream, making it feel like something you’d find at an elegant bakery — but it’s easy enough for anyone to whip up at home. It’s the perfect centerpiece for celebrations, brunches, or even a cozy night in. One bite and you’ll understand why this cake is a favorite that gets requested again and again!

Lemon Truffle Cake Recipe - Recipe Image

Ingredients You’ll Need

Gather these building blocks for your Lemon Truffle Cake — each one brings a unique touch. From tangy citrus to creamy richness, every ingredient plays a memorable role in taste, moisture, and that gorgeous crumb.

All-purpose flour: The classic foundation for a tender, sturdy cake structure.
Baking powder: Gives the cake lift and a lovely, light texture.
Baking soda: Works with the lemon juice for extra rise and a subtle tang.
Salt: Essential for balancing the sweetness and intensifying flavors.
Unsalted butter (softened): Brings richness and helps create a fluffy crumb when creamed.
Granulated sugar: Sweetens the cake and helps with moisture retention.
Large eggs: Bind the batter together and contribute to that melt-in-your-mouth texture.
Vanilla extract: Adds warmth and complexity to the citrus notes.
Lemon zest: Packs a punch of fragrant, concentrated lemon flavor without the tartness.
Fresh lemon juice: Provides that fresh zing that defines this Lemon Truffle Cake.
Whole milk: Keeps the crumb soft and tender.
Sour cream: Adds tang and incredible moistness to every bite.
White chocolate chips (melted and cooled): The key to a creamy, decadent truffle filling.
Heavy cream: Fluffs up the filling for an irresistible cloud-like texture.
Cream cheese (softened): Adds silkiness and a hint of tang to contrast the sweetness.
Powdered sugar: Sweetens and smooths out the truffle filling beautifully.

How to Make Lemon Truffle Cake

Step 1: Prep Your Pans and Oven

Start by preheating your oven to 350°F and generously greasing two 8-inch round cake pans. This ensures the cakes lift right out without sticking (I love adding a parchment circle at the bottom, too, for extra peace of mind!).

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This quick whisk distributes the leaveners evenly so you don’t get pockets of baking powder — just soft, even layers.

Step 3: Cream Butter and Sugar

In a large mixing bowl, beat the softened butter and granulated sugar together until pale and fluffy. This step is where you incorporate air for that plush cake crumb, so don’t rush it — 2 to 3 minutes should do the trick.

Step 4: Add Eggs, Vanilla, Lemon Zest, and Juice

Crack in the eggs one at a time, beating well after each addition. Then stir in the vanilla, lemon zest, and lemon juice. The zest brings aromatic sunshine, while the juice gives you that bright lemon bite.

Step 5: Alternate Dry and Wet Ingredients

With your mixer on low, add the flour mixture in three additions, alternating with the milk (beginning and ending with dry ingredients). Mixing in intervals keeps the batter smooth and prevents overmixing. Fold in the sour cream gently for extra tenderness.

Step 6: Bake the Cakes

Divide the batter evenly between the two pans, smoothing the tops. Slide onto the center rack and bake for 22 to 25 minutes, or until a toothpick comes out clean. Let the layers cool in the pan for 10 minutes, then transfer to a wire rack to cool completely — patience, my friend!

Step 7: Whip Up the Truffle Filling

While your cakes cool, make the dreamy white chocolate truffle filling. Beat softened cream cheese until silky, then pour in the melted, cooled white chocolate, powdered sugar, and heavy cream. Beat until fluffy and smooth — try not to eat it all with a spoon!

Step 8: Assemble and Frost

Place one cooled cake layer on a stand or plate. Spread a generous layer of the truffle filling on top (add a thin layer of lemon curd here if you like it extra tangy). Add the second cake layer and frost the top and sides with the rest of the filling. Chill for 1 to 2 hours so everything sets up beautifully, then prepare for the big reveal!

How to Serve Lemon Truffle Cake

Garnishes

Top your Lemon Truffle Cake with white chocolate shavings, a shower of fresh lemon zest, or even a few edible flowers for a truly eye-catching presentation. These simple touches make every slice look bakery-worthy — and the aroma as you cut in will be irresistible.

Side Dishes

This cake pairs perfectly with a light fruit salad, a dollop of lemon sorbet, or even a crisp glass of sparkling wine or lemonade. These fresh, palate-cleansing sides balance the richness and amplify the cake’s citrusy flair.

Creative Ways to Present

Try slicing the cake into mini triangles for a dessert platter, stacking cubes with piped truffle cream for a playful take, or assembling as a naked cake with waves of filling peeking out. Lemon Truffle Cake also shines as the star attraction at afternoon tea or as glamorous cupcakes for a party.

Make Ahead and Storage

Storing Leftovers

Wrap leftover Lemon Truffle Cake tightly in plastic or store in an airtight container in the refrigerator. It keeps fresh and fabulous for up to four days, and the flavors deepen as it sits — some say even better the next day!

Freezing

To freeze, slice the cake and wrap each piece in plastic, then foil. Store in a freezer-safe container for up to 2 months. Simply let slices thaw overnight in the refrigerator, and that luscious truffle filling will be just as dreamy.

Reheating

If you want the cake slightly warm (which makes the truffle filling extra soft), let a slice sit at room temperature for about 20–30 minutes, or microwave for 10–15 seconds. This quick step revives the cake without melting the frosting.

FAQs

Can I use bottled lemon juice instead of fresh?

Fresh lemon juice gives the brightest, purest flavor, but in a pinch, you can use bottled. Just know the taste won’t be quite as vibrant in your Lemon Truffle Cake.

Can I make Lemon Truffle Cake in advance?

Absolutely! Assemble and chill the cake a day before serving. The flavors meld beautifully, and the truffle filling sets up for hassle-free slicing.

What’s the best way to melt white chocolate without burning it?

Use a microwave in short bursts, stirring every 10–15 seconds, or melt over a double boiler. Let it cool before mixing into your truffle filling for a silky finish.

Can I turn this into cupcakes?

Yes! Divide the batter among lined muffin tins and bake for about 17–19 minutes. Top cooled cupcakes with swirls of the truffle filling for a handheld version of Lemon Truffle Cake.

Is the truffle filling overly sweet?

Not at all. The tang from the cream cheese and the fresh lemon keeps things balanced, so you get that blissful sweet-tart combo with each bite of the Lemon Truffle Cake.

Final Thoughts

This Lemon Truffle Cake delivers everything you want from a dessert: zesty citrus, creamy white chocolate, and crave-worthy softness in every bite. Trust me, your friends and family will shower you with compliments. Give it a try, let it brighten your table, and don’t be surprised if it becomes your new most-requested cake!

Lemon Truffle Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.5 from 12 reviews

Author: admin
Total Time: 50 minutes
Yield: 12 servings 1x
Diet: Vegetarian

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Description

Indulge in the tangy sweetness of this Lemon Truffle Cake! With layers of moist lemon cake filled with a creamy white chocolate truffle filling, this dessert is a delightful treat for any occasion.

Ingredients

Scale

Dry Ingredients:

1 ½ cups all-purpose flour
1 ½ tsp baking powder
¼ tsp baking soda
¼ tsp salt

Wet Ingredients:

½ cup unsalted butter (softened)
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1 tbsp lemon zest
¼ cup fresh lemon juice
½ cup whole milk
½ cup sour cream

Truffle Filling:

1 ½ cups white chocolate chips (melted and cooled)
½ cup heavy cream
8 oz cream cheese (softened)
¾ cup powdered sugar

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Instructions

Preheat oven and prepare pans: Preheat oven to 350°F and grease two 8-inch round cake pans.
Mix dry ingredients: In a bowl, whisk together flour, baking powder, baking soda, and salt.
Cream butter and sugar: In a separate large bowl, cream the butter and granulated sugar until light and fluffy.
Add wet ingredients: Beat in the eggs, then mix in the vanilla, lemon zest, and lemon juice.
Combine dry and wet ingredients: Alternate adding the dry ingredients and milk to the wet mixture, ending with the dry ingredients. Stir in the sour cream.
Bake: Divide batter between pans and bake for 22–25 minutes. Let cakes cool.
Make truffle filling: Beat cream cheese until smooth, then add melted white chocolate, powdered sugar, and heavy cream. Spread between layers and over the cake.
Chill and serve: Chill cake for 1–2 hours before serving.