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
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!
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!
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!
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.
Place a second cake layer on top and spread more filling.
Add layer number three and more truffle filling.
Place the last cake layer on top. This time with the cut-side facing down.
Spread lemon curd on top.
Spread the sides of the cake with sweetened whipped cream.
I promise it will get prettier!
Use a piping bag to pipe some whipped cream decoratively around the top and bottom edges. It doesn’t have to be perfect!
Give your cake plenty of time to chill in the refrigerator. Overnight is perfect.
Once given time to chill, all of the filling holds those cake layers together nicely, and it’s easy to 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.
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.
- 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
- Preheat the oven to 350 F. Grease and flour two 9-inch round cake pans.
PREPARE THE CAKE:
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.
- In another bowl, beat egg whites until stiff. Gently but thoroughly fold the whites into the cake batter. Pour evenly into the prepared pans.
- 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:
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.
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.
- 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:
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.