Go Back
Email Link
Print
Recipe Image
–
+
servings
Smaller
Normal
Larger
Print
Add to Collection
Go to Collections
Lemon Layer Cake with White Chocolate Mousse Filling
A tangy lemon layer cake with a sweet white chocolate ganache filling and a fluffy whipped lemon frosting. Perfect for birthdays and special occasions.
Course
Cake
Prep Time
10
minutes
minutes
Cook Time
30
minutes
minutes
Total Time
40
minutes
minutes
Servings
8
Calories
Author
Marye Audet-White
Ingredients
3
cups
all-purpose flour
390g
3
teaspoons
baking powder
15g
½
teaspoon
salt
2.84g
¾
cup
unsalted butter softened
170g
2
cups
granulated sugar
400g
4
large eggs + 1 egg yolk
½
teaspoon
lemon extract
¼
cup
+ 2 tablespoons lemon juice
90.5g
1
tablespoon
lemonade mix
12.5g
1-½
cups
milk
345g
White Chocolate Ganache
12
ounces
white chocolate
chopped
½
cup
heavy
cream
Lemon Cream Frosting
1
quart
heavy whipping
cream
1 4-
serving size package lemon pudding
3
tablespoons
powdered sugar - or to taste
1
tablespoon
lemon juice
1
teaspoon
lemon extract
Instructions
Preheat the oven to 350F.
Grease and flour 3 8-inch round cake pans with high sides.
Set aside.
Blend the flour, baking powder, and salt in a bowl.
Set aside.
Add the softened butter the the bowl of a mixer and
beat
until light and fluffy.
Add in the sugar and
beat
on high until the mixture is light and most of the sugar crystals have dissolved.
Add the eggs and egg yolk one at a time, beating well after each.
Blend the lemon juice and lemonade mix until the mix is dissolved.
Beat
into the butter mixture with the lemon extract.
Add ⅓ of the flour mixture blending in on low speed.
Add ½ the milk, continuing to blend on low.
Repeat once more then add the remaining flour.
Beat
on low, scraping sides once or twice, until the ingredients are blended in and the batter is smooth.
Pour an equal amount into each cake pan.
Bake for 30 minutes or until a toothpick inserted in center comes out clean.
Cool in pans 10 minutes then turn out to finish cooling.
White Chocolate Ganache
Place chocolate in a small bowl.
In a small saucepan, bring
cream
just to a
boil
.
Pour over chocolate and let sit 5 minutes.
Whisk until smooth.
Cool, stirring occasionally, to room temperature (30 minutes)
Whip with an electric mixer until ganache doubles, about 2 minutes.
Lemon Cream Frosting
Add the heavy
cream
to the chilled bowl of a mixer.
Beat
on medium and until the mixture starts to thicken then add the pudding mix, powdered sugar, lemon juice, and lemon extract.
Beat
on high until the frosting is thick and creamy and holds its shape on a spoon.
Assembly
Spoon ½ of the ganache over the top of the first layer.
Gently add the next layer.
Spoon remaining ganache over the top of the second layer.
Add the top layer.
Poke 4 straws down through the cake to hold it securely.
Frost the top and sides thickly with the lemon
cream
frosting.
Refrigerate until serving time.
Remove the straws and smooth the top before serving.