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Lemon and white chocolate cake recipe
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Prep Time:
80 minutes
Cook Time:
55 minutes
Total Time:
135 minutes
Picture-perfect lemon cake with custard powder for extra moistness, layered with lemon curd and Swiss meringue buttercream. Top with edible flowers for a stunning birthday treat.
Ingredients:
  • 450g (3 cups) self-raising flour, sifted
  • 50g (1 ⁄3 cup) custard powder, sifted
  • 430g (2 cups) caster sugar
  • 20.00 ml finely grated lemon rind
  • 4 eggs
  • 250ml (1 cup) milk
  • 150g butter, melted, cooled
  • 80ml (1 ⁄ 3 cup) vegetable oil
  • 160ml (2⁄3 cup) fresh lemon juice
  • Yellow and purple oil-based food colouring, to tint (see tip)
  • 60ml (1 ⁄4 cup) boiling water
  • 100g (1 ⁄ 3 cup) lemon curd
  • 2 x 290g packet white chocolate melts, melted
  • Edible flowers, to decorate
  • 125ml (1 ⁄2 cup) bought pasteurised liquid egg whites
  • 600g (4 cups) icing sugar mixture
  • 500g butter, chopped, at room temperature
  • 17.40 gm vanilla extract
Instructions:
  • Preheat your oven to 170C/150C fan forced. Grease and line the bases of two 20cm round cake pans with baking paper.
  • In a bowl, combine flour, custard powder, and 315g (11 ⁄2 cups) caster sugar. Make a well in the center. In another bowl, whisk together lemon rind, eggs, milk, butter, oil, and half of the lemon juice until well combined.
  • Mix the egg mixture into the flour mixture until well combined. Add yellow food coloring for a visually appealing touch. Divide the batter evenly between the prepared pans and ensure the surface is smooth. Bake for 40-45 minutes or until a skewer inserted into the center comes out clean. Let it cool completely on a rack.
  • In a jug, combine the boiling water, remaining juice, and remaining sugar. Stir well until fully dissolved. Allow it to cool slightly before using.
  • Combine egg whites and icing sugar in a heatproof bowl. Heat over simmering water until hot to the touch, stirring occasionally. Test by placing a small amount on a saucer. Transfer to a stand mixer with whisk attachment and beat on high until almost room temperature. Add butter gradually while mixing until smooth and creamy. Add vanilla and mix until combined, even if it looks curdled.
  • Prepare the cakes by leveling the tops and cutting each in half horizontally. Secure one cake, cut-side up, to a cake board using a dab of buttercream. Drizzle with syrup and spread one-third of the curd followed by half a cup of buttercream. Repeat layering with cakes, syrup, curd, and buttercream, finishing with the final cake cut-side down. Coat the sides and top with a thin layer of buttercream (known as a crumb coat). Fill a piping bag fitted with a 1cm fluted nozzle with the remaining buttercream.
  • Drizzle 1⁄4 cup of melted white chocolate into a small bowl, mix in purple food coloring, then transfer the mixture into a sealable plastic bag.
  • Cut the baking paper into two 12 x 38cm strips. Spread the remaining white chocolate evenly over the strips using a spatula. Cut one corner of the bag and drizzle the purple chocolate over the white chocolate. Quickly smooth over the chocolate with the back of a spoon to create a marbled effect. Let it sit for 1-2 minutes. Gently transfer the paper strips onto another baking paper sheet to prevent sticking. Allow it to set almost completely, then cut each strip crossways into 3cm-wide rectangles.
  • Pipe the remaining buttercream on top of the cake in a circular pattern, starting from the center. Gently press the chocolate panels onto the sides of the cake, slightly overlapping them. Finish by topping with flowers before serving.

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