White Chocolate & Lemon Birthday Cake
Recipe type: Baking
Prep time: 
Cook time: 
Total time: 
Serves: 12 - 16 slices
A sweet, moist cake with zingy lemon buttercream and a slick of raspberry jam. I added the lion's face with red and yellow royal icing but this cake looks lovely simply frosted or with a handful of crystallized flower petals.
  • For the cake
  • 180g unsalted butter, diced, plus extra for greasing
  • 200g white chocolate, roughly chopped
  • 200ml whole milk 280g self-raising flour
  • 1 tsp baking powder
  • 250g golden caster sugar
  • 3 large eggs
  • 1 tsp vanilla extract
  • 3 tbsp strawberry jam
  • For the icing
  • 250g unsalted butter, softened
  • 300g icing sugar, sifted
  • zest & juice of one large lemon
  1. Preheat the oven to 180 C/160 C fan. Grease two 20cm round cake tins with butter and line the bases with parchment paper.
  2. In a bain marie, melt the butter, white chocolate and milk until smooth then remove from the heat. Meanwhile, sift the flour and baking powder into a large bowl. Beat in the sugar, eggs and vanilla extract, followed by the slightly cooled chocolate mixture. Divide the batter between the tins and bake for 35 - 40 minutes, or until a skewer inserted in the middle of each cake comes out clean. Remove the cakes from the oven and allow to cool on a wire rack for 5 minutes, then run a knife round the edges and remove from the tins to cool completely.
  3. To make the icing, beat the butter until pale and creamy, about 5 minutes. Add the icing sugar and beat again until completely incorporated. Finally add the lemon zest and juice, beating until combined.
  4. Sandwich together the two cakes with a few dollops of buttercream and the strawberry jam, then spread over the remaining buttercream. Cake will keep in an airtight container for 2 - 3 days.
Recipe by thelittleloaf at https://www.thelittleloaf.com/2017/02/09/white-chocolate-lemon-birthday-cake/