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
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.
Notes
- For a tangier flavor, add a thin layer of lemon curd between the cake layers.
- Garnish with white chocolate shavings and lemon zest for an elegant finish.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 430
- Sugar: 32g
- Sodium: 190mg
- Fat: 25g
- Saturated Fat: 14g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 75mg
