Lemon Truffle Cake

This recipe has been featured in a how-to post on The Recipe Girl Blog:  Easter Dessert- Lemon Truffle Cake.

Yield: 16 servings

Prep Time: 45 min

Cook Time: 50 min

Lemon Truffle Cake

This elegant silvery white cake is layered with a creamy lemon-truffle filling. It's a nice cake for a spring event, and it's perfect for Easter.

Ingredients:

CAKE:
2 1/4 cups all-purpose flour
1 2/3 cups granulated white sugar
3 1/2 teaspoons baking powder
1 teaspoon salt
1 1/4 cups milk
3/4 cup unsalted butter, at room temperature
1 teaspoon vanilla extract
5 large egg whites

LEMON TRUFFLE FILLING:
3/4 cup granulated white sugar
3 Tablespoons cornstarch
1/4 teaspoon salt
1 cup water
2 large egg yolks
1 Tablespoon unsalted butter
1/3 cup lemon juice, freshly squeezed
1 teaspoon grated lemon zest
6 ounces (1 cup) chopped white chocolate or chips
1 (8 ounce) package cream cheese

WHIPPED CREAM FROSTING:
1 cup whipping cream
3 Tablespoons powdered sugar

Directions:

1. Preheat the oven to 350 F. Grease and flour two 9-inch round cake pans.

2. Prepare the cake: In a large bowl with an electric mixer, combine the flour, sugar, baking powder, salt, milk, and butter. Blend until the butter is evenly mixed. Add the vanilla. Beat at low speed for 1 minute, then increase the speed to high and beat for 2 minutes, scraping the bowl constantly, beating until the mixture is light and fluffy.

3. In another bowl, beat egg whites until stiff. Gently but thoroughly fold the whites into the cake batter. Pour evenly into the prepared pans.

4. Bake 35 to 40 minutes, or until the cakes are no longer jiggly in the center. Remove from the oven and cool on a wire rack. Split the cooled layers horizontally to make 4 layers in all. (I use a serrated knife… and gently saw around the center to cut even layers).

5. Prepare the filling: In a medium saucepan, combine sugar, cornstarch, and salt. Whisk in water until smooth. Cook over medium-high heat until mixture comes to a boil, stirring constantly. Reduce the heat to low and cook 2 minutes longer, stirring constantly. Remove from the heat. In a small bowl, beat the egg yolks with a fork. Slowly stir about 1/4 cup of the hot mixture into the egg yolks, whisking quickly while adding the hot liquid. (You don’t want to create scrambled eggs, so be sure to add the hot mixture slowly, whisking it into the eggs as quickly as possible). Continue adding 1/4 cups of the hot mixture to the eggs until you have warmed up the egg mixture. Whisk the egg yolk mixture back to the mixture in the saucepan. Cook over low heat until the mixture boils, whisking constantly, then continue to cook for 2 minutes, stirring.

6. Remove from the heat and stir in the butter and lemon juice and zest. Transfer half of the hot filling to a small bowl and set aside to cool. Add the white chocolate to the hot filling in the saucepan and stir until the chocolate is melted; set aside. In a small bowl, beat the cream cheese until fluffy. Beat in the white chocolate mixture until light and smooth. At this point, you should have a small bowl of lemon curd and a bowl of white chocolate truffle filling.

7. Spread one third of the white chocolate filling over one layer of the cake. Top with a second cake layer, then spread with one third more of the filling; top with a third cake layer and spread the remaining filling over. Top with the last cake layer and spread reserved lemon curd. Refrigerate, uncovered, until the filling is set (2 to 3 hours).

8. Make the whipped cream: In another bowl, whip the cream and sweeten it with the confectioners’ sugar. Frost the sides of the cake with half of the whipped cream frosting. Put the remaining frosting into a pastry bag and pipe decoratively around the top and bottom edge of the cake. Refrigerate up to 8 hours before serving.

Source: RecipeGirl.com (Adapted slightly from The Great Holiday Baking Book)

27 Responses to “Lemon Truffle Cake”

  1. postedApr 4, 2010 12:49 PM
    Alexandra

    I made this for Easter. Didn’t come out nearly as pretty as the one above, but it tasted good! :)

  2. postedApr 5, 2010 1:21 PM
    Danette

    Thank you for this recipe! I made this for Easter dinner on Saturday at my in-laws and it was a huge hit. I will be making it for all special occasions! A very rewarding cake to make and put together, and surprisingly easy! The recipe is very fluid making it easy to coordinate all of the preparation without any panic :)

    • June 4th, 2015 @ 6:55 PM
      Lauren

      I agree, was fluid in preparation. I added flattened fresh raspberries atop each layer of lemon truffle, then a thin skimming of whipped cream over the raspberries to get the layers to set together, and covered the entire top with fresh raspberries!

  3. postedApr 8, 2010 7:46 AM
    kim

    I made this last night with a few minor changes, like using my own lemon curd recipe that I am comfortable with. YUM!! It is so good! Thanks for sharing!

  4. postedMay 24, 2010 2:40 AM
    Christine

    Great recipe the truffle filling is amazing.I made this for my sisters birthday and it went down a treat.

  5. postedApr 9, 2011 8:15 PM
    renee

    Ms Lori,
    I already have some lemon curd made up that i’d like to use with this so about how much lemon curd does it use? I’d love to be able to jsut add to the white choc’ & cream cheese! thanks!
    renee

    • April 12th, 2011 @ 5:44 AM

      @renee, To be safe, I’d have between 2 and 3 cups of lemon curd on hand for this recipe.

  6. postedApr 24, 2011 3:34 PM
    Brook

    I made this cake for Easter today and it is fabulous. It was worth the effort to make and is by far the moat delicious lemon cake I have ever eaten.

    • April 24th, 2011 @ 9:43 PM

      Excellent! We were just reminiscing about that cake recipe today…

  7. postedMay 14, 2011 9:45 AM

    Thank you for this recipe! I made it for Easter and it was amazing. I blogged about it, with a link back to you.

  8. postedMay 15, 2011 7:54 AM
    Kara

    I made this cake for my sister’s graduation party this weekend and it was fabulous!! I decorated it based on this cake: http://www.flickr.com/photos/saucydragonfly/224678456/, omitting the lemon curd on top, but it was still delicious. :) Everyone raved about it.

    • May 15th, 2011 @ 8:33 AM

      Great to hear!

  9. postedFeb 24, 2012 1:51 PM
    Ed

    Hi Lori,

    Thank you for sharing this recipe with us and for the excellent work and effort put into your website. I’ve been there, and have a keen understanding of the time it takes to develop and maintain one. In order to bring it this far it has to be a labor of love.

    Quick question about the cake if I may; I would like to make this for a co-workers BD. Since it will sit out at room temp I would like to use something a little more durable than whip cream. Do you think a vanilla buttercream frosting would work well (taste wise) with the cake and lemon curd?

    Thank you and please keep up the good work. :)

    • February 28th, 2012 @ 4:01 PM

      Yes, I think a buttercream would be fine w/ this cake.

  10. postedOct 12, 2012 9:31 AM
    Paula

    Hi Lori, Can you tell me what the difference would be in this lemon cake recipe if I used whole eggs vs. just whites? Thank you.

    • October 12th, 2012 @ 7:49 PM

      Not sure- but it would probably be ok. Using whites only might make the texture a little lighter, as well as the color.

  11. postedMar 30, 2013 10:55 AM
    Amie

    Amazing cake!!! This is going to be a huge hit at Easter and all spring!!!!

  12. postedMay 17, 2013 1:58 PM
    Brooke

    Hi! For my birthday this year I want to make a raspberry lemon truffle cake. I was just wondering if the filling would work to frost the outside of a cake or if it would be too soft? Also would it hold up if I was to pour a white chocolate ganache over the top? Thanks!

    • May 19th, 2013 @ 6:18 PM

      The filling is not good to act as a “frosting.” Not sure about the ganache idea!

  13. postedFeb 22, 2014 7:10 PM
    Lisa Revelle

    Made the filling but it seems to soft to support layers… I have added a bunch of icing sugar but didn’t help too much… it was nice and stiff before the white chocolate chips…. what should i do? just wait… ?

    • February 24th, 2014 @ 5:09 PM

      Mine was fine after refrigeration.

  14. postedApr 6, 2014 8:08 AM
    Nicole

    I’d like to make/assemble the cake and filling the night before, refrigerate overnight, then add whipped cream frosting just before serving. Would this work or is this best made and eaten on the same day?

  15. postedApr 16, 2014 9:35 AM
    Norman

    going to try the cake…..am planning on using stablized whipped cream so it will stand up better to transport and being in and out of the fridge

  16. postedApr 16, 2014 2:09 PM
    Anne Marie

    Hi…I was wondering if anybody had considered making this in another flavor? I was thinking strawberry would be good but am worried about leaving out the lemon juice in the filling part of the recipe. Any suggestions would be greatly appreciated…the recipe as is looks incredible too.

  17. postedMay 10, 2015 2:51 PM
    Aimee

    I just made this cake for a baby shower!  Everyone couldn’t stop talking about how tasty it was.  I heard the word “amazing” over and over!  The lemon flavour was just right and the truffle filling was divine (so divine I could have grabbed a spoon and eaten the whole bowl).  For those of you commenting on using buttercream frosting instead of the whipping cream, I would stick with whipping cream.  I think for this cake buttercream frosting would be way too sweet.  The whipping cream really lets the lemon flavour shine!  My cake sat out on a buffet table for a couple hours and the whipping cream held up fine!  This is an awesome recipe!  Thanks Lori!

  18. postedJun 4, 2015 12:38 PM
    Janice

    This is such a great cake! I made this on Tuesday. It was just a lot of work. But I will make it again. No problems, it came out perfect.

  19. postedJun 23, 2015 8:59 AM
    Mim

    I think I made this exactly as the recipe is written and the filling doesn’t seem quite thick enough nor the lemon curd. Next time I would cook the curd a little longer. I think the cake should also be vey cool to touch so the filling will stay on a little better. I used a wooden skewer down through all layers so that the layers don’t slide off. It is in the refrigerator now but I expect it to be delicious.

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