Lemon Truffle Cake

This Lemon Truffle Cake is a stunning dessert layered with moist lemon cake, silky lemon truffle filling, and a light, zesty frosting. Bursting with bright citrus flavor and a touch of decadence, it’s the ultimate cake for lemon lovers—perfect for spring gatherings, showers, or whenever you crave something sweet and refreshing.

Why You’ll Love This Recipe

If you love lemon desserts, this cake will be your new favorite! It’s sweet, tangy, and has an indulgent, melt-in-your-mouth texture thanks to the creamy truffle layer. The cake is elegant enough for special occasions yet simple enough for any lemon craving. Each bite is a burst of sunshine!

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour
• Baking powder
• Salt
• Unsalted butter (softened)
• Granulated sugar
• Eggs
• Fresh lemon juice
• Lemon zest
• Whole milk or buttermilk
• White chocolate chips or good-quality white chocolate (for truffle layer)
• Heavy cream
• Cream cheese (optional, for added richness in the truffle)
• Powdered sugar (for frosting)
• Lemon extract (optional, for extra zing)

Directions

this recipe

1. Preheat oven to 350°F (175°C). Grease and line two 8-inch or 9-inch round cake pans.
2. In a medium bowl, whisk together flour, baking powder, and salt.
3. In a large bowl, beat the softened butter and granulated sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in lemon juice and zest.
4. Alternately add dry ingredients and milk to the butter mixture, mixing until just combined.
5. Divide the batter evenly between the pans and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Cool completely.
6. Make the lemon truffle filling: Melt white chocolate with heavy cream in a heatproof bowl over simmering water (or use a microwave in short bursts). Stir until smooth. Let cool slightly, then whisk in cream cheese if using for extra richness. Chill until thickened.
7. Assemble the cake: Place one cake layer on a serving plate. Spread the lemon truffle filling evenly over the top. Add the second cake layer.
8. Frost with your favorite lemon buttercream or a simple whipped frosting with powdered sugar, butter, and extra lemon zest or extract. Garnish with white chocolate curls or lemon slices if desired. Chill slightly before slicing.

Servings and timing

This recipe serves 10-12 people. Total time is about 2 hours, including cooling and assembly.

Variations

• Add a layer of lemon curd for extra tang.
• Use a white cake mix for a shortcut, then add fresh lemon zest and juice for flavor.
• Swap the white chocolate truffle for a raspberry or strawberry truffle layer for a fruity twist.
• Top with fresh berries for a pretty finish.

Storage/Reheating

Store leftover cake covered in the refrigerator for up to 4 days. Bring slices to room temperature for the best texture. You can also freeze individual slices—wrap tightly and thaw overnight in the fridge before serving.

FAQs

What is a truffle cake?

A truffle cake has a rich, creamy chocolate or flavored ganache-like layer inside that gives it an indulgent texture.

Can I make this cake ahead of time?

Yes! Bake the cake layers and make the truffle filling a day in advance. Assemble and frost when ready to serve.

Do I have to use white chocolate?

White chocolate gives the truffle its smooth, sweet base, but you can use lemon-flavored baking chips if you’d like.

How do I keep the cake moist?

Don’t overbake the layers, and wrap them tightly if making ahead.

Can I use store-bought lemon curd?

Yes! Spread it between the cake layers along with or instead of the truffle filling.

Do I need to refrigerate this cake?

Yes, because of the cream and white chocolate filling. Bring to room temperature before serving for best flavor.

Can I make this gluten-free?

Use a gluten-free flour blend and ensure your white chocolate is gluten-free.

How do I decorate the cake?

Try white chocolate curls, lemon zest, fresh berries, or edible flowers.

What frosting goes best with this cake?

A light lemon buttercream or whipped cream frosting balances the rich truffle layer perfectly.

Can I freeze the whole cake?

Yes! Wrap well and freeze for up to 2 months. Thaw overnight in the fridge before serving.

Conclusion

This Lemon Truffle Cake is a showstopping dessert that’s bright, creamy, and bursting with fresh citrus flavor. It’s the perfect treat for any celebration—or just because you want a slice of something sweet and sunny. Give it a try, and watch everyone fall in love with each zesty bite!

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