White Chocolate Cake with Lemon Glaze

There’s something magical about a slice of cake that combines the rich, creamy flavor of white chocolate with the bright zing of lemon. That’s why I adore making White Chocolate Cake with Lemon Glaze for special occasions or just a simple afternoon treat. The first time I baked this cake, I remember sharing it with friends during a sunny spring afternoon. The cake was so moist, and the glaze added just the right amount of tartness, making every bite a delightful experience. Since then, it’s become my go-to recipe whenever I’m looking to impress.

As the cake bakes, your kitchen will fill with a sweet aroma that’s almost irresistible. You’ll find that the combination of unsalted butter, white chocolate, and a hint of lemon zest creates a luscious flavor profile that’s hard to beat. This cake is not just a dessert; it’s a celebration of flavors that come together beautifully. Whether it’s for a birthday, a holiday gathering, or simply because you deserve a little something sweet, this cake fits the bill perfectly.

Plus, the best part is how incredibly simple it is to make. With just a handful of ingredients and easy-to-follow steps, you’ll be in and out of the kitchen before you know it, leaving you plenty of time to enjoy the company of your loved ones. So, let’s dive into this delightful recipe for White Chocolate Cake with Lemon Glaze and create some sweet memories together!

Ingredients for White Chocolate Cake with Lemon Glaze

In this recipe, each ingredient plays a crucial role in creating the deliciously moist texture and vibrant flavor of the cake. The secret lies in the balance between the sweetness of unsalted butter and white chocolate, combined with the refreshing notes of lemon. This thoughtful selection of ingredients ensures every bite is an experience worth savoring.

• Unsalted Butter: 5 1/2 ounces (150g, 11 tablespoons), cubed – Provides richness and moisture to the cake, ensuring it remains tender.
• White Chocolate: 6 ounces (170g), chopped – The star ingredient that brings sweetness and a creamy texture to the cake.
• Lemon Zest: Zest of one lemon, unsprayed – Adds a bright, citrusy flavor that perfectly complements the sweetness of the cake.
• Salt: Pinch – Enhances the flavors of the other ingredients, making the cake more balanced.
• Granulated Sugar: 3/4 cup (150g) – Sweetens the cake while helping to create a lovely texture.
• Large Eggs: 2, at room temperature – Provide structure and moisture, helping the cake to rise beautifully.
• Flour: 1 cup, plus 1 tablespoon (150g) – The foundation of the cake, giving it body and structure.
• Powdered Sugar: 3/4 cup, plus 2 tablespoons (120g) – Used for the glaze, it creates a smooth, sweet topping.
• Lemon Juice: 2 tablespoons, freshly squeezed – Adds acidity and tang to the glaze, balancing the sweetness.

White Chocolate Cake with Lemon Glaze Instructions

Making this cake is a delightful journey that you get to experience step by step. You’ll savor each moment as your kitchen fills with the irresistible aroma of baking. Let’s get started on the delicious path to creating this heavenly White Chocolate Cake with Lemon Glaze!

1. Butter an 8-inch (20cm) square cake pan and line the bottom with parchment paper. This ensures that your cake won’t stick and will come out easily when it’s ready.
2. Preheat the oven to 375º (190ºC). This is an essential step to ensure the cake bakes evenly and rises beautifully.
3. To make the white chocolate cake, in a bowl set over a pan of barely simmering water, warm the butter, white chocolate, lemon zest, and salt together. Stir gently until the chocolate is completely melted. Don’t worry if the mixture looks a bit grainy; that’s normal.
4. In a medium bowl, whisk together the granulated sugar with the eggs until smooth. This mixture should become light in color and fluffy.
5. Whisk in the melted white chocolate mixture into the egg and sugar mixture, blending them well together for a creamy consistency.
6. Use a flexible spatula to gently fold in the flour, mixing just until no visible bits of flour remain. Be careful not to overmix this step; you want a tender cake.
7. Scrape the batter into the prepared pan, smoothing it out evenly. This will help the cake rise uniformly.
8. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on it as baking times may vary depending on your oven.
9. Once baked, remove the cake from the oven. Let it cool for a few minutes, then run a knife around the edge to loosen it from the pan. Carefully transfer the cake to a wire cooling rack, removing the parchment paper.
10. While the cake is cooling, make the glaze by mixing together the powdered sugar with the lemon juice until smooth. You want a consistency that can easily be poured yet thick enough to stay on top.
11. Spoon the glaze over the cooled cake, smoothing it over the top with a metal spatula or butter knife, allowing some to drip down the sides. This creates a lovely finish.
12. Once the glaze has hardened, cut the cake into portions and serve. Enjoy the delicious balance of flavors!

Helpful Hints

Here are some tips to help you perfect the White Chocolate Cake with Lemon Glaze and ensure everything goes smoothly!

• Storage: The cake can be made up to one day in advance and glazed, stored at room temperature. Just cover it to keep it fresh.
• Freezing: You can freeze the unglazed cake for up to three months. Wrap it tightly in plastic wrap and foil.
• Serving Suggestion: Pair this cake with fresh fruits or whipped cream for an extra touch of sweetness.
• Flavor Variations: Try adding different citrus zests like orange or lime for a unique twist.
• Texture Tip: Be sure to fold the flour gently to maintain the cake’s light and airy texture.
• Make it a Layer Cake: This recipe can easily be adapted into a layer cake by doubling the ingredients and adding frosting!

What Goes Well With This White Chocolate Cake with Lemon Glaze

When it comes to serving your White Chocolate Cake with Lemon Glaze, the options are endless. Here are a few ideas to pair with this delightful dessert:

• Fresh Berries: Serve with a side of fresh strawberries or raspberries to complement the sweetness of the cake.
• Coffee or Tea: A warm cup of coffee or a refreshing iced tea pairs beautifully with the cake’s rich flavors.
• Whipped Cream: A dollop of freshly whipped cream adds a lightness that balances the cake’s richness.
• Ice Cream: Vanilla or lemon-flavored ice cream is a decadent pairing that enhances the overall experience.
• Side Salads: Light, citrusy salads can help cut through the sweetness and cleanse the palate.
• Special Occasions: This cake is perfect for celebrations like birthdays, anniversaries, or holiday gatherings, making it a versatile choice for any event.

This cake is not just a simple dessert; it’s a canvas for your creativity and taste. Enjoy experimenting with flavors, textures, and presentations to make it your own.

Now, let’s get all that organized into our recipe card!

FAQ

Conclusion

The White Chocolate Cake with Lemon Glaze is truly a delightful treat that brings together sweet and tangy flavors in a beautifully moist cake. I encourage you to try making it for your next special occasion or simply to indulge yourself. You won’t regret it!

White Chocolate Cake with Lemon Glaze

Indulge in the rich flavor of white chocolate paired with tangy lemon glaze. This White Chocolate Cake with Lemon Glaze is a moist and delightful dessert that will satisfy your sweet cravings. Perfect for any occasion, it’s a treat that will leave everyone wanting more!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 4 servings

Course: Desserts

Cuisine: American

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

• 5.5 ounces Unsalted Butter cubed
• 6 ounces White Chocolate chopped
• 1 zest Lemon Zest unsprayed
• 1 pinch Salt
• 0.75 cup Granulated Sugar
• 2 large Large Eggs at room temperature
• 1.0625 cups Flour
• 3.75 cup Powdered Sugar
• 2 tablespoons Lemon Juice freshly squeezed

Equipment

• Saucepan
• Oven
• Baking Sheet
• Frying Pan
• Wooden Spoon
• Whisk
• Chef's Knife
• Mixing Bowl

Method

 

1. Butter an 8-inch (20cm) square cake pan and line with bottom with parchment paper. Preheat the oven to 375º (190ºC).
2. To make the white chocolate cake, in a bowl set over a pan of barely simmering water, warm the butter, white chocolate, lemon zest, and salt together, stirring gently, until the chocolate is completely melted. The mixture may not look smooth, which is normal.
3. In a medium bowl whisk together the sugar with the eggs, then whisk in the melted white chocolate mixture.
4. Use a flexible spatula to stir in the flour, mixing just until no visible bits of flour remain. Do not overmix. Scrape the batter into the prepared pan and bake for 30 to 35 minutes, until a toothpick inserted into the center comes out clean.
5. Remove the cake from the oven and as soon as it’s cool enough to handle, run a knife around the edge of the cake to release it from the pan, and set the cake on a wire cooling rack, removing the parchment paper. Let the cake cool completely.
6. Make the glaze by mixing together the powdered sugar with the lemon juice until smooth. Spoon the glaze over the cake, smoothing it over the top with a metal spatula or butter knife, letting some of it drip down the sides. Once the glaze has hardened, cut the cake into portions.

Notes

• Storage: The cake can be made up to one day in advance, and glazed, and stored at room temperature.

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Meet Isla Banks

We eat with our eyes first, so I strive to make every dish look as bountiful as it tastes. I work on every stage of the process, from sourcing the freshest ingredients to styling the final shot. I tested this recipe repeatedly to provide you with the visual inspiration and reliability you need to cook with confidence.