Lemon White Chocolate Cake

Lemon white chocolate cake ~ this homemade lemon cake has a white chocolate ganache filling {it tastes like white chocolate truffles!} and an easy lemon white chocolate buttercream. This moist and fluffy fresh lemon layer cake is a perfect birthday recipe, celebration cake or just because cake!

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Who else loves lemon desserts? There is just something about the bright flavor of lemon that brings a layer of cheeriness to desserts. This lemon cake recipe has a light and tender crumb that goes beautifully with a soft white chocolate ganache filling.

If you are looking for other lemon desserts, lemon cut-out sugar cookies, mom's lemon bars and lemon poppy seed cookies are also great choices.

why you will love this homemade layer cake

• Fresh lemon flavor ~ both lemon zest and fresh lemon juice are used.
• Two layer cake ~ only two soft cake layers to bake and decorate.
• Dreamy white chocolate ganache ~ a simple ganache filling sits between the two moist and fluffy lemon cake layers. It has a taste and texture like truffle filling!
• Lemon white chocolate frosting ~ the easy white chocolate buttercream has the perfect touch of lemon zest to balance the sweetness.

do lemon and white chocolate go together?

Yes! Tart fresh lemon was made to pair with sweet white chocolate. We've played with this flavor combination in ice cream and cookies, so now it's time to make a cake!

lemon cake ingredients {and substitutions}

Please scroll to the printable recipe card at the end of this post for the full list of ingredients and baking directions.

• All-purpose flour ~ cake flour can be substituted.
• Baking powder ~ helps the cake to rise.
• Kosher salt ~ if you only have table salt, half the amount used.
• Unsalted butter ~ needs to be room temperature, so pull it out 1-2 hours prior to making the lemon cake. If you only have salted butter, leave the salt out.
• Granulated sugar ~ provides the sweetness.
• Lemon zest ~ two lemons will give you the zest you need. This is the zester I use in my kitchen. Save aside 1 teaspoon of the lemon zest to use in the white chocolate frosting.
• Vegetable oil ~ canola oil can also be used.
• Eggs ~ 3 large eggs are needed; pull them out when you pull out the butter so they are room temperature.
• Vanilla ~ pure vanilla extract is my favorite.
• Lemon juice ~ one lemon should give you the juice you need. This is the juicer I use. Zest the lemon first, then juice for the best result.
• Buttermilk ~ I find store bought buttermilk works best, pull it out with the butter and eggs so it is room temperature. In a pinch you can add 1 tablespoon lemon juice or white vinegar to the measuring cup and then fill with whole milk to make ⅔ cup and stir.

how to make a lemon cake from scratch

Start by preparing two 8-inch baking pans; butter the pans, then line with a parchment round and butter the parchment paper.

Next cream the butter, sugar and lemon zest until nice and fluffy. {I use my stand mixer with the paddle attachment}. Then drizzle in the oil and beat another minute or two. Now add the eggs, one at a time, mixing each one until fully combined. The vanilla goes in now as well.

Next mix the lemon juice in the buttermilk and alternate adding the flour mixture and the buttermilk while the mixer is running on the lowest speed. The recipe card below walks you through the step by step instructions for mixing the fresh lemon cake batter.

Then bake the cake until the edges are lightly golden and a toothpick inserted in the middle comes out with just a few moist crumbs. Allow the cake layers to cool completely before assembling and decorating.

can you use white chocolate chips for ganache?

Yes, I specifically tested this recipe with Ghirardelli white chocolate chips. That being said, using a high quality white chocolate bar is my favorite for recipes needing melted white chocolate.

But I also know that not everyone has Callebaut chocolate sold in bulk at their local market {I'm seriously spoiled that my market carries it!} so I wanted to make sure a more reasonably priced and readily available option worked for this recipe.

To make the ganache, simply place the Ghirardelli white chocolate chips in a glass or metal bowl {plastic isn't recommended as it can leave you with a grainy or dull ganache}. Heat the heavy cream {you want a minimum of 30% fat} until it's just bubbling along the edges and hot, but not boiling.

Then pour the warm cream over the white chocolate and let sit for two minutes before stirring it into a smooth ganache. Set aside and allow the ganache to cool until it is a thick and spreadable consistency, like peanut butter.

Make the ganache once the cake has baked and is cooling. This allows the necessary time for the white chocolate ganache to thicken up.

lemon white chocolate frosting ingredients

Please scroll to the printable recipe card at the end of this post for the full list of ingredients and baking directions.

This lemon white chocolate frosting uses typical buttercream ingredients. The buttercream is very similar to the white chocolate buttercream used in my white chocolate cupcakes recipe and I have a video in the recipe card to show you step by step instructions, if you need them.

I did make this frosting with the Ghirardelli chips as well. They don't melt quite as smoothly as a white chocolate baking bar, but they work fine!

Measuring chocolate is much better with a kitchen scale {this is the one I use} as the volume of chocolate chips and chopped chocolate is different. If you don't have a kitchen scale you want a heaping half cup or a shy ¾ cup of the white chocolate chips.

This is what my half cup looked like measured at the 114g of white chocolate needed for this white frosting recipe.

decorating a layer cake tips

• Make sure the cakes are completely cool before assembling and decorating.
• If needed, use a large serrated knife and slice a thin layer off the tops of the cakes to create a flat surface. {save the cut part for snacking or crumbling over ice cream}.
• Place one cake layer onto a cake plate, cake stand or cake board topside up. I like to place about two tablespoons of frosting onto the board to help hold the cake onto the decorating surface.
• Create a frosting dam around the outside of the cake {this will hold the ganache in place} and then fill with the thick, cooled white chocolate ganache. Smooth with an offset spatula.
• Place the second layer, topside down, on top of the filling. Frost the rest of the cake with a thin layer of the white chocolate frosting to create a semi-naked look.
• If desired, use the remaining frosting to pipe rosettes and buttons on the top of the cake.
• If you would like more instruction on how to decorate a semi-naked cake, see my brown sugar cake recipe. If you want a more fully frosted cake, double the frosting recipe.

I used a Wilton 1M for the rosettes, a Wilton 4B for the large buttons and a Wilton 32 for the yellow buttons. I also used two piping bags and a large coupler. The coupler allowed me to pipe the buttercream dam {without a tip attached} and to switch between the 1M and 4B tip for piping. I used a small bit of Chefmaster lemon yellow for the yellow buttons and topped with a few white Sixlet candies for a finished look.

Can this cake be baked in other sizes?

Yes; you could bake the layers in three 6-inch pans or one 9x13 pan. The bake times will vary slightly, so start checking the cake around 20 minutes into baking. You could also bake them into cupcakes; bake time will likely be between 16-20 minutes. For cupcakes you can also use my homemade lemon cupcake recipe.

how to store

The cake can be stored at room temperature in an airtight container for up to 2 days.

It can also be stored tightly wrapped in the refrigerator for up to 5 days.

The cake can be frozen with the frosting and ganache for up to 2 months. You can either chill the cake well; then wrap the whole thing tightly in a double layer in plastic wrap. Or cut the cake into individual slices and chill; then wrap each slice tightly in a double layer of plastic wrap. Allow to defrost at room temperature before serving.

The lemon white chocolate cake tastes best at room temperature.

Remember to snap a picture and tag me @twosugarbugs on Instagram if you make this Lemon White Chocolate Cake. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!

more homemade cakes to enjoy

• Cookie Butter Cake
• Homemade Raspberry Cake
• Chocolate Malt Cake
• Vanilla Snack Cake
• Pumpkin Snack Cake

If you make this recipe {or any recipe!} from two sugar bugs please come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ star rating.  I read every comment, and I LOVE hearing from you!