White Chocolate & Lemon Cake©


Lemon Cakes
  • 7oz-200g Baking Margarine
  • 10.5oz-300g Self-Raising Flour (sifted)
  • 3 Medium Eggs (free-range)
  • 10.5oz-300g Golden Caster Sugar
  • Zest of 2 Lemons
  • Juice of 4 Lemons
  • 3.5oz-100g Ground Almonds
White Chocolate Cream
  • 7oz-200g White Chocolate
  • 10.1fl oz-300ml Double Cream
  • 10.5oz-300g Lemon Curd
  • 3.5oz-100g White Chocolate Buttons (optional)


  1. Pre-heat oven to 392˚F/200˚C regular oven or 356˚F /180˚C fan assisted oven
  2. Grease two 20cm/8" round cake tins-set to one side
  3. Make the cake mix. In a large mixing bowl, combine the baking margarine and sugar together until it is lighter in colour
  4. Add the eggs one at a time and mix between each addition
  5. Follow by adding the ground almonds, lemon juice and lemon zest and mix again
  6. Finally, add the sifted flour and gently combine one last time before distributing the mix equally between the two greased cake tins. Smooth out both cakes evenly and pop into the oven for 30 minutes
  7. Allow to cool in the tins completely before removing from the tins and setting to one side
  8. Next, make the white chocolate cream. Start by melting the white chocolate using your preferred method and set to one side to cool
  9. Whilst the chocolate is cooling, continue by whisking the double cream in a large mixing bowl until it has thickened and forms soft peaks (do not over mix!)
  10. Pour the chocolate into the cream and fold in gently. Split the cream equally in half (1 half for the filling and the second half for the top and sides of the cake)
  11. Using the white chocolate cream, cover the bottom-side up of one of the cakes
  12. Follow by dolloping the lemon curd evenly on top of the cream and cake layer
  13. Sandwich the other cake on top (top-side facing up) of the cake and spread the remaining half of the cream on the top and sides of the cake until it is completely covered
  14. Decorate by pressing the chocolate buttons on top of the cake (or to your preference)

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