White Chocolate, Lemon and Lime Cake

Here’s a super cake that’s rich and chocolatey, but also has a tangy bite. And it’s ideal for adding tasty “extras” for events such as Easter: eggs, bunnies, fluffy chickens, whatever takes your fancy.  

Serves: 11 – 14

Time: Around 1 hr 40 min + cooling & fridge time

Level: Reasonably easy

Tins: 2 x 8”/20cm round, loose bottomed cake tins

Ingredients

Cake

  • 200g/7oz unsalted butter
  • 275g/9.5oz caster sugar
  • 1 tsp vanilla extract
  • 3 eggs
  • 300g/10oz plain flour
  • 2 tsp baking powder
  • 225ml/8oz buttermilk*
  • Zest & juice of a lemon
  • 60g/2oz chocolate chips

*If you don’t have any buttermilk then mix about 20ml/0.75fl oz of lemon juice with about 200ml/7fl oz milk. Stir and leave for five minutes before using.

Filling

  • 250g/9oz mascarpone
  • 150g/5.5oz lemon curd (or lime)
  • Zest of a lime (or lemon)

Topping

  • 150ml/5.5oz double cream
  • 30g/1oz caster sugar
  • 150g/5.5oz white chocolate, chopped small
  • zest of a lemon or a lime
  • assorted chocolate items (e.g. eggs and rabbits etc. if it’s for Easter.)

Method

1. Grease and line the base of the cake tins, dust very lightly with flour. Pre-heat the oven to 180C / fan 160C / 350F / Gas 4. Sift the flour and baking powder into a medium bowl.

2. Put the softened butter and sugar into a large bowl and beat until light and fluffy. Gradually add the eggs & vanilla, beating well between each addition, plus a tsp of the flour after each addition to avoid curdling.

3. Measure the buttermilk into a separate bowl and add the lemon juice and zest. Stir together.

4. Add a third of the flour and a third of the buttermilk into the main batter mixture. Gently combine them. Repeat twice and mix until everything is well combined.

5. Spoon the mixture equally between the prepared tins. (Weigh for accuracy)

6. Bake for 35 – 40 minutes, until the side of the cakes begin to pull away from the tin or when a skewer comes out clean.

6. Cool in the tins for 5 – 10 minutes then turn out onto a wire rack to cool fully.

7. For the filling, beat together the mascarpone and curd until it’s thick and spreadable.  Stir in the zest. Set aside the flattest cake then spread the filling evenly over the other cake. Place the flatter cake on top*. Chill in the fridge for 30 minutes.

*If the top cake does not “sit” firmly use three thin wooden skewers – the sort used for kebabs – pushed through in a triangular pattern to stabilise the cake while in the fridge. The small holes left behind when they’re removed will be easy to hide under the topping or decorations.

8. For the white chocolate ganache topping, warm the cream with the sugar in a small saucepan. Remove from the heat and add the chocolate pieces then stir to melt and combine. Stir again, until smooth, then leave to cool and thicken.

9. Cover the top of the cake and, if desired, encourage some to drizzle down the sides here and there. Sprinkle the zest over the top and arrange any chocolates on top as desired.

I hope you enjoy this lovely cake. If you want more cake recipes click this link, or have a look at my site for lots of other great recipes, both sweet and savoury. Here are just a few that I’d love you to try:

Coffee and Almond Crunch Cake

Golden Chocolate Cake

Turkish Delight and Pistachio Cake

Happy baking

Ian