Lemon Truffle Cake

The Lemon Truffle Cake is a recipe that brings a taste of sunshine into any occasion. I still remember the first time I baked this delight. It was for a family gathering, and let me tell you, the aroma wafting through the house had everyone buzzing with excitement. The bright, zesty notes of fresh lemons combined with the rich, creamy texture of the truffle filling create an irresistible dessert that’s as much a feast for the eyes as it is for the palate. With layers of fluffy cake and luscious filling, this cake quickly became a family favorite.

As I gathered my ingredients, I felt a rush of nostalgia, recalling loved ones gathering around the table, laughing and sharing stories. Each bite of the Lemon Truffle Cake transports me back to those warm, joyful moments. The lightness of the cake paired with the tangy lemon curd and white chocolate offers a perfect balance of flavors. It’s one of those desserts that feels both special and comforting, making it perfect for any celebration or simply treating yourself on a Tuesday.

Whether it’s a birthday, anniversary, or just a sunny weekend, baking this cake fills your kitchen with warmth and happiness. Trust me, once you make the Lemon Truffle Cake, it will become a staple in your baking repertoire, too. So, let’s dive in and recreate this delightful dessert together!

Ingredients to Make Lemon Truffle Cake

When creating the Lemon Truffle Cake, the ingredients play a crucial role in achieving the perfect balance of flavors and textures. Each component contributes uniquely, making this cake a delightful experience for your taste buds. The combination of fresh lemons, rich white chocolate, and creamy fillings creates a cake that’s not only delicious but also visually stunning.

• 2¼ cups all-purpose flour: This forms the base of the cake, providing structure and lightness.
• 1⅔ cups granulated white sugar: Adds sweetness and helps create a tender crumb in the cake layers.
• 1¼ cups milk: Ensures the cake stays moist and adds a rich flavor.
• ¾ cup unsalted butter, at room temperature: Gives the cake a rich flavor and a tender texture.
• 3½ teaspoons baking powder: Helps the cake rise and become fluffy.
• 1 teaspoon salt: Balances the sweetness and enhances the flavors.
• 1 teaspoon vanilla extract: Adds a warm, sweet note to the cake.
• 5 large egg whites: Whipped to stiff peaks, they add lightness and volume to the batter.
• ¾ cup granulated white sugar (for the filling): Sweetens the luscious white chocolate truffle filling.
• 3 tablespoons cornstarch: Thickens the lemon curd filling and gives it a creamy consistency.
• ¼ teaspoon salt (for the filling): Enhances the flavor of the lemon curd.
• 1 cup water: Used to create the filling and ensure a smooth consistency.
• 2 large egg yolks: Enrich the lemon curd, adding a beautiful color and flavor.
• ⅓ cup freshly squeezed lemon juice: Provides the bright, tangy flavor that defines the cake.
• 1 tablespoon unsalted butter (for the filling): Adds richness to the lemon curd.
• 1 teaspoon grated lemon zest: Intensifies the lemon flavor in the filling.
• 6 ounces white chocolate, chopped: Creates the decadent truffle filling.
• 8 ounces cream cheese: Adds creaminess and a tangy flavor to the frosting.
• 1 cup heavy cream: Whipped to make a fluffy frosting that complements the cake.
• 3 tablespoons powdered sugar: Sweetens the whipped cream frosting.

Directions for Lemon Truffle Cake

Baking the Lemon Truffle Cake is a delightful journey that begins with a few simple steps. Follow along carefully, and you’ll be rewarded with a beautiful and delicious cake that will impress everyone. Let’s get started!

1. Preheat the oven to 350 F. Prepare two 9-inch round cake pans by greasing and flouring them. This ensures your cake layers come out easily after baking.

2. In a large bowl, combine 2¼ cups of all-purpose flour, 1⅔ cups of granulated white sugar, 1¼ cups of milk, ¾ cup of unsalted butter, 3½ teaspoons of baking powder, and 1 teaspoon of salt. Use an electric mixer to blend these ingredients until well combined, about 1 minute on low speed, then increase to high and beat for 2 minutes, scraping the bowl frequently. The mixture should be light and fluffy.

3. In another bowl, beat 5 large egg whites with a mixer until stiff peaks form. This step is crucial for achieving the cake’s airy texture. Gently fold the whipped egg whites into the cake batter until just combined.

4. Pour the batter evenly into the prepared pans. Bake for 35 to 40 minutes, or until the center is set and the edges are slightly golden. The cakes should spring back when lightly touched.

5. Once baked, remove the cakes from the oven and let them cool in the pans for 10 minutes. Then, transfer them to a wire rack to cool completely. After they cool, split each layer horizontally to create 4 layers.

6. In a medium saucepan, whisk together ¾ cup of granulated white sugar, 3 tablespoons of cornstarch, and ¼ teaspoon of salt. Slowly whisk in 1 cup of water until smooth. Cook over medium-high heat, stirring constantly until the mixture reaches a boil.

7. Once boiling, reduce the heat to low and cook for an additional 2 minutes, stirring constantly. Remove from heat.

8. In a separate bowl, beat 2 large egg yolks. Gradually add about ¼ cup of the hot mixture to the egg yolks, whisking quickly to prevent scrambling. Continue adding more of the hot mixture until the egg yolks are warmed.

9. Whisk the egg yolk mixture back into the saucepan with the remaining hot mixture. Cook over low heat until the mixture comes back to a boil, whisking constantly. After it boils, cook for another 2 minutes, stirring frequently.

10. Remove from the heat and stir in ⅓ cup of freshly squeezed lemon juice, 1 tablespoon of unsalted butter, and 1 teaspoon of grated lemon zest. Transfer half of this hot filling to a small bowl to cool.

11. Add 6 ounces of chopped white chocolate to the remaining filling in the saucepan, stirring until the chocolate melts and is thoroughly combined. Set aside.

12. In a small bowl, beat 8 ounces of cream cheese until fluffy. Mix in the white chocolate filling until it’s light and smooth. You will now have both lemon curd and white chocolate truffle filling.

13. Spread one-third of the white chocolate filling over the first layer of cake, then top with a second layer. Repeat the process by spreading another third of the filling on the second layer before adding the third cake layer. Spread the remaining filling over the top of the final layer, then add the reserved lemon curd.

14. Refrigerate the layered cake uncovered for 2 to 3 hours until the filling is set. This step is vital for the flavors to meld perfectly.

15. In a separate bowl, whip 1 cup of heavy cream and sweeten it with 3 tablespoons of powdered sugar. Frost the sides of the cake with half of the whipped cream frosting. Place the leftover frosting into a pastry bag and pipe decorative edges around the top and bottom of the cake. Refrigerate for up to 8 hours before serving to let the flavors develop.

Helpful Notes about Lemon Truffle Cake

Every great recipe comes with some helpful notes to ensure success. Here are some tips for making your Lemon Truffle Cake even better!

• Storage: Store leftover cake in an airtight container in the refrigerator for up to 5 days.
• Freezing: You can freeze the cake layers before frosting. Wrap them well in plastic wrap and then in foil.
• Serving Temperature: For the best flavor, serve the cake chilled. It enhances the citrus notes.
• Decorating Ideas: Add fresh berries or lemon slices on top for a beautiful presentation.
• Texture Variation: For a crunchy texture, consider adding a layer of crushed cookies between layers.
• Pairing Suggestions: This cake pairs beautifully with a cup of tea or coffee for a delightful afternoon treat.

What Goes Well With This Lemon Truffle Cake

Serving the Lemon Truffle Cake can be just as exciting as making it! Here are some ideas:

• Tea Parties: This cake is an elegant addition to any tea party, pairing wonderfully with both hot and iced teas.
• Celebrations: Perfect for birthdays, anniversaries, or any special occasion where you want to impress.
• Seasonal Pairings: The bright lemon flavor makes it an excellent choice for spring and summer gatherings.
• Light Lunches: Serve slices alongside a light salad for a refreshing lunch option.
• After-Dinner Treat: The cake is sophisticated enough to serve as a dessert after a fancy dinner.
• Storage Tips: Keep any leftover cake in the fridge, ensuring to cover it to maintain its freshness.

FAQ

Conclusion

The Lemon Truffle Cake is a delightful dessert that captures the essence of bright citrus flavors and luxurious textures. It’s not just a cake; it’s an experience that brings people together around the table. I encourage you to give this recipe a try and share in the joy it brings. Your friends and family will be grateful, and you’ll find yourself making it again and again!

Lemon Truffle Cake

The ultimate dessert for lemon lovers, the Lemon Truffle Cake is a showstopper at any gathering. With layers of fluffy cake, rich white chocolate filling, and zesty lemon curd, this cake is a must-try. Impress your friends and family with this delightful treat tonight!

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 35 minutes mins

Course Desserts

Cuisine American

Servings 16 servings

Calories 350 kcal

Equipment

• Frying Pan
• Whisk
• Blender
• Oven
• Large Pot
• Grater
• Chef's Knife
• Mixing Bowl
• Wooden Spoon
• Baking Sheet

Ingredients

  

• 2¼ cups cups All-Purpose Flour
• 1⅔ cups cups Granulated White Sugar
• 1¼ cups cups Milk
• ¾ cup cup Unsalted Butter at room temperature
• 3½ teaspoons teaspoons Baking Powder
• 1 teaspoon teaspoon Salt
• 1 teaspoon teaspoon Vanilla Extract
• 5 large Egg Whites
• ¾ cup cups Granulated White Sugar
• 3 tablespoons tablespoons Cornstarch
• ¼ teaspoon teaspoon Salt
• 1 cup cups Water
• 2 large Egg Yolks
• ⅓ cup cups Freshly Squeezed Lemon Juice
• 1 tablespoon tablespoon Unsalted Butter
• 1 teaspoon teaspoon Grated Lemon Zest
• 6 ounces ounces White Chocolate chopped
• 8 ounces ounces Cream Cheese
• 1 cup cups Heavy Cream
• 3 tablespoons tablespoons Powdered Sugar

Instructions

 

• Preheat the oven to 350 F. Grease and flour two 9-inch round cake pans.
• In a large bowl with an electric mixer, combine 2¼ cups of all-purpose flour, 1⅔ cups of granulated white sugar, 1¼ cups of milk, ¾ cup of unsalted butter, 3½ teaspoons of baking powder, and 1 teaspoon of salt. Blend until the butter is evenly mixed. Add 1 teaspoon of vanilla extract. Beat at low speed for 1 minute, then increase to high speed and beat for 2 minutes, scraping the bowl constantly until the mixture is light and fluffy.
• In another bowl, beat 5 large egg whites until stiff. Gently fold the egg whites into the batter until just combined. Pour the batter evenly into the prepared pans.
• Bake for 35 to 40 minutes, or until the cakes are no longer jiggly in the center. Remove from the oven and cool on a wire rack. Split the cooled layers horizontally to make 4 layers in all.
• In a medium saucepan, combine ¾ cup of granulated white sugar, 3 tablespoons of cornstarch, and 1 teaspoon of salt. Whisk in 1 cup of water until smooth. Cook over medium-high heat until the mixture comes to a boil, stirring constantly. Reduce the heat to low and cook for 2 minutes longer, stirring constantly. Remove from the heat.
• In a small bowl, beat 2 large egg yolks with a fork. Slowly stir about ¼ cup of the hot mixture into the egg yolks, whisking quickly while adding the hot liquid to prevent scrambling. Continue adding hot mixture until the egg mixture is warmed up. Whisk the egg yolk mixture back to the saucepan and cook over low heat, whisking constantly until it boils. Continue to cook for 2 minutes, stirring.
• Remove from heat and stir in ⅓ cup of freshly squeezed lemon juice, 1 tablespoon of unsalted butter, and 1 teaspoon of grated lemon zest. Transfer half of the hot filling to a small bowl and set aside to cool. Add 6 ounces of chopped white chocolate to the hot filling in the saucepan and stir until melted; set aside.
• In a small bowl, beat 8 ounces of cream cheese until fluffy. Beat in the white chocolate mixture until light and smooth. You should now have a bowl of lemon curd and a bowl of white chocolate truffle filling.
• Spread one third of the white chocolate filling over one layer of the cake. Top with a second cake layer, then spread with another third of the filling. Top with a third cake layer and spread the remaining filling over. Top with the last cake layer and finish with the reserved lemon curd. Refrigerate uncovered until set for 2 to 3 hours.
• In another bowl, whip 1 cup of heavy cream sweetened with 3 tablespoons of powdered sugar. Frost the sides of the cake with half of the whipped cream frosting. Use the remaining frosting to pipe decoratively around the top and bottom edge. Refrigerate for up to 8 hours before serving.

Notes

• Tip 1: Store leftover cake in an airtight container in the refrigerator for up to 5 days.
• Tip 2: You can freeze the cake layers before frosting. Wrap them well in plastic wrap and then in foil.
• Tip 3: For the best flavor, serve the cake chilled. It enhances the citrus notes.
• Tip 4: Add fresh berries or lemon slices on top for a beautiful presentation.
• Tip 5: For a crunchy texture, consider adding a layer of crushed cookies between layers.

Keyword Citrus Dessert, Lemon Cake Recipe, Lemon Desserts, Truffle Cake

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Meet Lydia James

I’m Lydia! I love the challenge of experimenting with new ingredients and finding creative, delicious ways to use up leftovers. My goal is to make your weeknight cooking feel stress-free, exciting, and full of flavor. I loved the creative process behind this dish, and I really hope it becomes a new favorite in your weekly rotation. I can't wait to hear what you think!