White Chocolate Lemon-Cream Cake |
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Prep Time: 60 Minutes Cook Time: 1 Minutes |
Ready In: 61 Minutes Servings: 4 |
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This is heavenly! and so beautiful to serve for an adult's birthday or to auction off at fund-raisers, which is what we do a lot of times at local benefits for people. It really is a lot more simple than it sounds. Time is approximate, depending on when you make the cake and make the icing. This cake also freezes well for 1 month. Ingredients:
3/4 cup butter, softened |
1 (8 ounce) package cream cheese, room temperature |
1 1/2 cups sugar |
3 eggs |
1/2 cup sour cream |
1 3/4 cups cake flour |
1 teaspoon vanilla |
1/2 cup sugar |
1 1/2 teaspoons cornstarch |
3/4 teaspoon lemon zest |
1/4 cup fresh-squeezed lemon juice |
1/4 cup water |
1 egg, beaten |
1 cup whipping cream |
3 tablespoons whipping cream |
4 (4 ounce) bars premier white chocolate (for garnish) |
Directions:
1. Cake:.
2. Cream butter and cream cheese; gradually add sugar, beating well at medium speed of an electric mixer.
3. Add eggs, one at a time, beating well after each addition. Add sour cream and beat just until blended.
4. Add flour to creamed mixture, beating just until blended. Stir in vanilla.
5. Pour batter into a greased and floured 9-inch round cake pan. Bake at 325°F for 1 hour or until a wooden pick comes out clean.
6. Cool in the pan for 10 minutes. Remove and cool completely on a wire rack. Place in freezer until frosting.
7. Frosting:.
8. Combine sugar, cornstarch, and lemon rind in a heavy saucepan; stir well. Stir in juice and water. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil. Boil 1 minutes stirring constantly.
9. Gradually stir about half of the hot mixture into the beaten egg. Stir into the remaining hot mixture. Cook stirring constantly over medium heat for 2 minutes, until thick and bubbly.
10. Transfer mixture to a small bowl and chill completely.
11. Beat whipping cream at high speed of mixer (freeze bowl, cream, and whisk before whipping) until stiff peaks form. Stir in 1/2 cup whipped cream into the lemon mixture. Fold in the lemon mixture into the whipped cream.
12. Spread over the top and sides of cake.
13. Using a vegetable peeler, make chocolate curls from the bars of white chocolate. If you want to get fancy , melt the chocolate in a sandwich bag one at a time. Pipe in fancy shapes, such as hearts, scrolls, lace, etc. onto waxed or parchment paper. Let harden completely and apply to cake.
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