Lemon Truffle Cake

This Lemon Truffle Cake is the perfect dessert for Easter. It’s a four-layer white cake with a creamy lemon filling. The “lemon truffle” consists of lemon curd with white chocolate and cream cheese mixed in.

lemon truffle cake

Lemon Truffle Cake

This Lemon Truffle Cake is one of the most delicious lemon cake recipes I’ve ever eaten.  All of those layers of lemon make this such a pretty and elegant cake, but it’s really not that difficult to make.  Just follow the directions step-by-step, and you’ll have this beautiful cake to share with your guests!

vanilla cake layers for Lemon Truffle Cake

How to Make a Lemon Truffle Cake

Start with the homemade vanilla cake recipe listed in the instructions below.  Lemon cake would make this cake far too lemony, so vanilla it is!

Lemon Truffle Filling

Make the lemon truffle filling.  Don’t skip this step.  This filling is completely and totally addicting and amazing.  You’ll want to dive in with a giant spoon!

first cake layer of Lemon Truffle Cake

Cut each of your baked cake layers in half so you have four layers.  This is probably the trickiest part of the recipe because you want to try to get them fairly even.  Just take your time and use a serrated knife.  I use a large bread knife to do this.  Then place one cake layer cut-side-up on your platter.  I like to tuck some waxed paper underneath the edges of the cake so I can pull them out after it has been decorated.  This will help you decorate it neatly and not get the frosting all over your platter. Spread the first cake layer with some of the filling.

Layers of Lemon Truffle Cake

Place a second cake layer on top and spread more filling.

layers of lemon truffle cake

Add layer number three and more truffle filling.

lemon truffle cake without whipped cream

Place the last cake layer on top.  This time with the cut-side facing down.

lemon truffle cake with lemon curd topping

Spread lemon curd on top.

lemon truffle cake with whipped cream

Spread the sides of the cake with sweetened whipped cream.

lemon truffle cake

I promise it will get prettier!

lemon truffle cake with whipped cream

Use a piping bag to pipe some whipped cream decoratively around the top and bottom edges.  It doesn’t have to be perfect!

lemon truffle cake

Give your cake plenty of time to chill in the refrigerator.  Overnight is perfect.

lemon truffle cake sliced into

Once given time to chill, all of the filling holds those cake layers together nicely, and it’s easy to slice.

lemon truffle cake slice

It’s a totally rich and delicious slice of cake.  Everyone will think it came from a bakery.

I recently tested this recipe by serving it to friends at a pre-Easter dinner party. It’s safe to say that we all absolutely loved it. The cake is very tender, and those layers of lemon truffle filling are incredible. If you’re making this cake ahead of time, I’d put together the layers & spread the lemon curd on top… then wait until a few hours before serving to pipe on the whipped cream. We had leftovers for a few days after the party, and the leftovers were just as delicious as the day it was served.

If you are looking for more Easter cake recipes, you might enjoy my one layer Carrot Cake, Meyer Lemon Cheesecake Cake or my Malted Mousse Cake.

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.

Course Dessert
Cuisine American
Keyword lemon cake, lemon truffle cake
Prep Time 45 minutes
Cook Time 50 minutes
Total Time 1 hour 35 minutes
Servings 16 servings
Calories 456 kcal

Ingredients

CAKE:

  • 2 1/4 cups all purpose flour
  • 1 2/3 cups granulated white sugar
  • 1 1/4 cups milk
  • 3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
  • 3 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 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
  • 1/3 cup freshly squeezed lemon juice
  • 1 tablespoon unsalted butter
  • 1 teaspoon grated lemon zest
  • 6 ounces white chocolate, chopped
  • 8 ounces cream cheese

WHIPPED CREAM FROSTING:

  • 1 cup heavy cream
  • 3 tablespoons powdered sugar

Instructions

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

PREPARE THE CAKE:

  1. In a large bowl with an electric mixer, combine the flour, sugar, milk, butter, baking powder and salt. 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.

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

PREPARE THE FILLING:

  1. In a medium saucepan, combine sugar, cornstarch, and salt. Whisk in water until smooth. Cook over medium-high heat until the 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.

  2. Remove from the heat and stir in the lemon juice, butter 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.

  3. 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).

MAKE THE WHIPPED CREAM:

  1. In another bowl, whip the cream and sweeten it with the powdered 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.

Recipe Video

Nutrition Facts
Lemon Truffle Cake
Amount Per Serving (1 serving)
Calories 456 Calories from Fat 216
% Daily Value*
Total Fat 24g 37%
Saturated Fat 14g 70%
Cholesterol 87mg 29%
Sodium 195mg 8%
Potassium 225mg 6%
Total Carbohydrates 55g 18%
Sugars 39g
Protein 5g 10%
Vitamin A 15.6%
Vitamin C 2.8%
Calcium 11.5%
Iron 5.7%
* Percent Daily Values are based on a 2000 calorie diet.

Lemon Truffle Cake recipe

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Lori Lange of Recipe Girl

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Comments

  • Lisa wrote:

    I’ve never had anything resembling this recipe, so to try something new would be interesting!

  • Todd wrote:

    Simply delivious and beautiful. Definitely worth the effort. Thank you for sharing this recipe

  • Janice wrote:

    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.

  • Aimee wrote:

    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!

  • Anne Marie wrote:

    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.

  • Brooke wrote:

    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!

  • Amie wrote:

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

  • Ed wrote:

    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. 🙂

    • Lori Lange wrote:

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

  • Kara wrote:

    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.

    • Lori Lange wrote:

      Great to hear!

  • Kristin R. wrote:

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

  • Brook wrote:

    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.

    • Lori Lange wrote:

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

  • renee wrote:

    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

    • Lori Lange wrote:

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

  • Christine wrote:

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

  • kim wrote:

    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!

  • Danette wrote:

    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 🙂

  • Alexandra wrote:

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