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Lemon White Chocolate Cake

headshot of Tasia in the kitchen
Modified: · Published: by · This post may contain affiliate links · 42 Comments
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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!

a look at the inside layers of a lemon white chocolate cake on a cake stand

Disclosure | This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

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!

cake cut in slices

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.

ingredients for fresh lemon cake
  • 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.
semi naked decorated cake on a cake stand

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.

fresh lemon zest with butter and sugar
creamed butter and sugar in a mixing bowl
lemon cake batter in a mixing bowl

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.

finished lemon cake batter in a mixing bowl
baked cake layer on a cooling rack

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.

white chocolate chips and heavy cream in a mixing bowl
finished white chocolate ganache in a bowl

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.

ingredients for lemon white chocolate frosting

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.

cup measure holding an overflowing amount of white chocolate chips

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.
white chocolate ganache with a buttercream dam
rosettes on a cake top

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.

rosettes piped on top of lemon white chocolate cake
decorated cake top

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.

decorated lemon white chocolate cake

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.

slice of lemon white chocolate cake on a plate with a pile of plates in the background

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

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!

slice of lemon white chocolate cake on a plate

Lemon White Chocolate Cake

recipe created and tested by:

Tasia
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!
5 from 17 votes

I highly recommend using weight (metric) measurements when available for more accuracy and the best results.

Please note

When using 2x or 3x ingredients, the grams in parenthesis DO NOT adjust, you will have to manually do that.

Print Recipe rate this recipe Pin Recipe
Prep Time 30 minutes
Bake Time 30 minutes
Cooling and Decorating Time 3 hours 30 minutes
Total Time 4 hours 30 minutes
Course Cakes and Cupcakes
Cuisine American
Servings 16 slices
Calories 487 kcal

Ingredients
  

lemon cake

  • 2 cups all-purpose flour (250g)
  • 2 teaspoons baking powder
  • ½ teaspoon kosher salt
  • ¾ cup unsalted butter room temperature (170g)
  • 1 ¼ cups granulated sugar (250g)
  • 2 tablespoons lemon zest about 2 lemons, hold 1 teaspoon aside for the frosting
  • 2 tablespoons vegetable or canola oil (30mL)
  • 3 large eggs room temperature
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons lemon juice (30mL), about one lemon
  • ⅔ cup buttermilk room temperature (160mL)

white chocolate ganache

  • 4 ounces white chocolate chips* (114g/ roughly ¾ cup)
  • 2 ounces heavy cream** (60mL)
  • 1 teaspoon pure vanilla extract

lemon white chocolate frosting

  • 4 ounces white chocolate* melted and cool to room temperature (114g)
  • 1 cup unsalted butter room temperature (226g)
  • 2 cups confectioners’ sugar (240g)
  • 3 tablespoons heavy whipping cream (45mL)
  • 1 teaspoon lemon zest
  • ½ teaspoon pure vanilla extract

Instructions
 

  • Lemon cake
    Preheat your oven to 350°F and prepare two 8-inch cake pans. Butter each pan, line with parchment paper, then butter the parchment. Parchment paper helps the cakes release from the pan once they are baked. Now is a good time to prep the lemon zest and lemon juice.
  • Sift together the all-purpose flour (2 cups/250g), baking powder (2 teaspoons), and kosher salt (½ teaspoon). Set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, cream butter (¾ cup/170g), sugar (1 ¼ cups/250g) and the zest from 2 lemons (hold aside 1 teaspoon zest for the frosting) on medium-high (speed 6 on a KitchenAid mixer) until light and fluffy, approximately 3 -4 minutes. Scrape up and down the sides of the bowl once during that time. Then scrape the bowl again and with the mixer on low (speed 2 on KitchenAid) drizzle in the oil (2 tablespoons/30mL), increase the speed to medium-high and mix for another 1-2 minutes. Scrape up and down the bowl and add the eggs (3 large) one at a time, mixing until incorporated. Add vanilla (1 teaspoon) with the final egg and beat on medium (speed 4) 1-2 minutes. Scrape up and down the sides of the bowl.
  • Add the lemon juice (2 tablespoons) to the buttermilk (⅔ cup/160mL) and stir to mix.
  • With the mixer on low, slowly add the flour mixture and the buttermilk mixture in alternating additions (⅓ flour, ½ milk, ⅓ flour, stop and scrape the bowl, ½ milk, ⅓ flour) until just a little flour is still showing. Finish mixing until just combined with a spatula, being careful to not over mix your batter.
  • Divide your batter equally between the two 8-inch cake pans. (I weigh the batter, it's about 500g per cake pan). Bake for 22-30 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs.
  • Allow the cakes to cool in the pans for 15 minutes, then remove to a wire rack to cool completely. The cakes must be completely cool before assembling and frosting.
  • While the cakes cool, prepare the white chocolate ganache.
  • White chocolate ganache: add the white chocolate chips or chopped white chocolate (shy ¾ cup/114g) to a glass or metal bowl and set aside. I've only tested this recipe with Ghirardelli white chocolate chips or a quality white chocolate baking bar.
  • Heat the heavy cream (2 ounces/60mL) in a small saucepan over low heat until it’s bubbling at the edges and is hot, but do not bring it to a boil. Pour the hot cream over the white chocolate and let it sit about two minutes before stirring it into a smooth ganache.*** Once most of the chocolate has melted into the ganache, add the vanilla (1 teaspoon) and continue stirring until smooth. Set aside and allow the ganache to cool until it is a thick and spreadable consistency, like peanut butter.
  • Lemon white chocolate frosting: Melt the white chocolate (4 ounces/114g) using the double boiler method or in the microwave (if you are comfortable using the microwave for melting chocolate). Set aside to cool to room temperature.
  • Beat the butter (1 cup/226g) in a stand mixer with the paddle attachment (or using a hand-held mixer) on high for 5 minutes. Stop about half way through to scrape up and down the bowl. Add the confectioners’ sugar (2 cups/240g) and mix on low until the sugar is incorporated. Add the heavy cream (3 tablespoons/45mL) and beat on high for another five minutes. Scrape up and down the bowl, add the cooled melted white chocolate, lemon zest (1 teaspoon), vanilla (½ teaspoon) and a pinch of salt and beat 2 minutes more.
  • Assemble and decorate: 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. (I used a Wilton 1M for the rosettes, a Wilton 4B for the large buttons and a Wilton 32 for the yellow buttons). 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.

Notes

The cakes can be baked, cooled and frozen for up to two weeks ahead of time. Once they are cool, wrap each layer in a double layer of plastic wrap and freeze. I personally find assembling a decorating frozen cake layers easier.
*This recipe was tested with Ghirardelli white chocolate chips and Callebaut white chocolate. Please know white chocolate baking chips are NOT created equally! I suspect Guittard and Trader Joe's white chocolate chips would work as a fine substitute, but I haven't tested them. Chopped white chocolate baking bars can also be used.
**Use whipping cream or heavy cream with a minimum of 30% fat.
**If the white chocolate ganache does not become completely smooth, the cream was likely not hot enough. Place the bowl over a simmering pot of water, being careful to not get any water in the ganache and rewarm it, stirring continuously until the mixture is smooth.
If you only have salted butter, eliminate the kosher salt.
If you only have table salt, start with half the amount of salt.
Cake flour can be substituted for the all-purpose flour.
The cake tastes best served at room temperature.
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.

Nutrition

Serving: 1 sliceCalories: 487kcalCarbohydrates: 52gProtein: 4gFat: 30gSaturated Fat: 18gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 95mgSodium: 166mgPotassium: 99mgFiber: 1gSugar: 40gVitamin A: 780IUVitamin C: 2mgCalcium: 88mgIron: 1mg

The nutrition information is based on third-party calculations, is an estimate only and may not be entirely accurate. Actual nutritional values will vary based on brands used and portion sizes.

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    Recipe Rating




  1. Jenae says

    Came out perfect. Thank you!

    Reply

  2. marsha says

    loved this cake! the lemon cake was so soft and the white chocolate ganache filling was easier than I expected.

    Reply

  3. Gina says

    I couldn't wait to make this cake after seeing it in your instagram stories! The timing was perfect for Father's Day and everyone enjoyed it. Thank you for the easy to follow instructions and for the decorations that even an amateur like me could pull off.

    Reply

    • Tasia says

      Hi Gina, thank you for leaving a review. I am glad to hear that you loved the cake and I'm sure yours looked beautiful!

      Reply

  4. Kathleen says

    Such a tasty, tender and beautiful cake -- I need something to take to my my mom's for her birthday luncheon and this is perfect! Of course all of your cakes are gorgeous!

    Reply

    • Tasia says

      Thank you Kathleen! I hope you get to make this for your mom! With the lemon and white chocolate, I think you will love it.

      Reply

  5. Ben | Havocinthekitchen says

    This cake looks so luscious and beautiful - perfect texture of the biscuit and nice and thick ganache filling! Also I love its simple yet elegant decor. Really great job!

    Reply

    • Tasia says

      Thank you Ben! I love that you used the word luscious to describe it!

      Reply

  6. Michelle says

    What a beautiful cake! Love the combination of lemon and white chocolate -- another stunner!

    Reply

    • Tasia says

      Thank you Michelle; it's such a dreamy flavor combo!

      Reply

  7. Heidi | The Frugal Girls says

    Wow - I really could go for a slice of this right now! Lemon and white chocolate really are the perfect combo, and this frosting looks beyond dreamy!

    Reply

    • Tasia says

      It's perfect for summer! Thank you Heidi, I hope you get to try this recipe!

      Reply

  8. 2pots2cook says

    Refreshing, delicate and lemony..... perfect for summer gatherings. Love it Tasia!

    Reply

    • Tasia says

      Yes; it is a perfect cake for summer! Thank you Davorka!

      Reply

  9. Mary says

    Can I double this recipe to make a three layer 8 inch cake? Cake will have the same outcome?

    Reply

    • Tasia says

      Hi Mary, the recipe as written creates a two layer 8-inch cake. I would 1.5x the recipe to get three layers.

      Reply

  10. Phil says

    This cake was incredible! Loved the lemon cake with the easy white chocolate frosting.

    Reply

  11. Dani says

    Loved this cake! Thank you for a great recipe!

    Reply

  12. JJ says

    The directions were easy to follow and it turned out nice but if it was very sweet - even though I added 100 g less sugar! So if you prefer less sweet desserts, or plan to put a lot of buttercream on top (I left sides semi-naked but put a more opaque layer of cream on top), I recommend you decrease the sugar amount as well.
    Thank you for the recipe!

    Reply

    • Tasia says

      Hi JJ, I'm glad you enjoyed this cake! Thank you for sharing your experience with making it.

      Reply

  13. Natalie says

    Made this for a friend's birthday and everyone loved it! I plan to make it again for Mother's Day.

    Reply

  14. Delia says

    I was looking around for cake ideas for my graduation, and this sounds absolutely perfect! Unfortunately I've never seen buttermilk being sold in stores in my country, is there a substitute that you'd recommend for this cake specifically?

    Reply

    • Tasia says

      Hi Delia, congratulations on your graduation! You can make your own buttermilk; ideally a whole milk or 2% milk will be best and fresh lemon juice is my acid choice {although you can use white vinegar as well}. Place 2 teaspoons of lemon juice in your measuring cup and then add the milk to the 2/3 cup {160mL} mark, stir and allow it to sit at least 10 minutes before using. If you have kefir, I often use that as a substitute for buttermilk in my kitchen as well. Happy baking!

      Reply

  15. Catie says

    Made this for my birthday and it was fantastic. Thank you for the great recipe and directions.

    Reply

  16. HKA says

    Hello,
    Can I make cupcakes from this recipe?

    Reply

      • Melanie Howell says

        How would you get the ganache layer in with cupcakes?

        Reply

        • Tasia says

          Hi Melanie, you can use a paring knife, apple corer or piping tip {I like a Wilton 1A} to remove the center of the cupcake. Then fill it with the ganache and decorate as desired. This Baileys Cupcakes recipe has more information and photos if you need a visual. Let me know if you have additional questions. Happy baking!

          Reply

  17. Julie-Ann says

    Hi what would be the exact recipe if you do x1.5? Would it work if you did this and use two 9 inch tins? Would love to make this for my mum's 80th in April. Thanks

    Reply

    • Tasia says

      Hi Julie-Ann, I think 1.5x the recipe would work fine for two 9-inch baking rounds. The eggs are the only tricky part; I would likely go with 5 large eggs. If you wanted to go precisely with 4.5 eggs, you could take one egg and whisk it well, then weigh it and use half the weight. Happy baking!

      Reply

  18. Jak says

    Hi!
    This cake looks amazing and I want to make it for a friends special day. How can I make it into 2 x 10” layers? I appreciate any help!

    Reply

    • Tasia says

      Hi Jak, thank you! I haven't tried to scale this cake up, but would guess you need 1.5x to 2x the recipe for 10 inch round pans. If it were me, I would go 2x and if there is leftover batter just bake them as cupcakes. Happy baking!

      Reply

      • Jak says

        Thank you so much! I’ll double the recipe!

        Reply

  19. Sid says

    I can’t find where the vanilla extract is incorporated into the ganache in the instructions. I’ve read it a couple times and I’m not finding it.

    Reply

    • Tasia says

      Hi Sid, thank you for catching that, I added it to the recipe card. The vanilla extract should be added once you stir the ganache and most of the chocolate is melted.

      Reply

      • Sid says

        Thank you so much! I also left out some sugar like a previous commenter; maybe 116g sugar in the cake and 1 1/2 cups powdered sugar in the frosting. I was really happy with the level of sweetness that gave. This recipe is soooo good!

        Reply

        • Tasia says

          So happy to hear you loved this cake! Thank you for sharing your adjustments; it's always helpful for others. 🙂

          Reply

  20. Kelly says

    Loved this recipe! The cake was fluffy and light with the perfect amount of lemon. The white chocolate ganache with lemon is so good! Thank you!

    Reply

  21. Alecia says

    We tried this cake for one of my kids birthday's. It was such a hit that my other kids have requested this cake for their big day. Thank you for the wonderful recipe that included grams in the instructions as well as the ingredient list. This was very helpful! LOVED this cake!

    Reply

    • Tasia says

      Aww, thank you for the sweet comment Alecia! I am honored that your family loves this cake and is including it for birthdays! Thank you for making it and coming back to leave a comment.

      Reply

  22. Sabina says

    This came out beautifully thank you!

    Reply

    • Tasia says

      Hi Sabina, I am so happy to hear you loved this cake! It's one of my favorites. Thank you for coming back to leave a review, I truly appreciate it!

      Reply