Description
This Lemon Truffle Cake is a decadent layered dessert featuring moist lemon cake, a silky white chocolate lemon truffle filling, and a light lemon buttercream frosting — perfect for spring celebrations or special occasions.
Ingredients
Units
Scale
- For the Lemon Cake Layers:
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups granulated sugar
- 1 cup unsalted butter, softened
- 4 large eggs
- 1 tablespoon lemon zest
- 1/4 cup freshly squeezed lemon juice
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- For the Lemon Truffle Filling:
- 8 oz white chocolate, chopped
- 1/2 cup heavy cream
- 2 tablespoons unsalted butter
- 1 tablespoon lemon zest
- 2 tablespoons freshly squeezed lemon juice
- For the Lemon Buttercream Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 tablespoons heavy cream
- 2 tablespoons freshly squeezed lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon vanilla extract
Instructions
- Make the Lemon Cake: Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans. In a bowl, whisk flour, baking powder, baking soda, and salt. In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each. Stir in lemon zest, lemon juice, and vanilla. Alternate adding dry ingredients and buttermilk, mixing just until combined. Divide batter evenly into pans and bake for 20–25 minutes, or until a toothpick comes out clean. Cool completely.
- Make the Lemon Truffle Filling: In a heatproof bowl, melt white chocolate, heavy cream, and butter over a double boiler or in the microwave in short bursts, stirring until smooth. Stir in lemon zest and lemon juice. Chill until slightly thickened.
- Make the Lemon Buttercream: Beat butter until creamy. Gradually add powdered sugar, heavy cream, lemon juice, lemon zest, and vanilla. Beat until light and fluffy.
- Assemble: Place one cake layer on a serving plate. Spread with half the truffle filling. Add second cake layer, spread remaining filling, then top with final cake layer. Frost top and sides with lemon buttercream. Chill for at least 30 minutes before slicing.
Notes
- For extra lemon flavor, brush cake layers with lemon syrup before assembling.
- Decorate with lemon slices or white chocolate curls.
- Store covered in the refrigerator for up to 5 days.
Nutrition
- Serving Size: 1 slice
- Calories: 620
- Sugar: 55g
- Sodium: 240mg
- Fat: 32g
- Saturated Fat: 19g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 80g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 145mg