Lemon - white chocolate cake
1 Servings
Ingredients
Quantity | Ingredient | |
---|---|---|
Preparation of same | ||
¼ | cup | Lemon juice |
4 | teaspoons | Grated lemon peel |
4 | ounces | / 125 g white chocolate, |
Softened | ||
½ | cup | Butter, softened |
4 | cups | Confectioners' sugar, or |
More as needed | ||
½ | cup | Heavy cream |
Directions
Prepare cake according to package directions for a 2-layer cake, substituting ¼ cup lemon juice for ¼ cup liquid and adding 2 tsp grated lemon peel to batter. Set cake aside to cool on a wire rack.
To prepare frosting, cream white chocolate and butter together. Add 2 tsp lemon peel. Beat in 2 cups confectioners' sugar, add some cream to soften and lighten batter. Add remaining confectioners' sugar. Add more cream as needed to reach desired consistency.
Set bottom cake layer on a serving plate. Spread with part of the icing, add the top layer, pressing it gently into the icing. Frost cake with remaining icing. Refrigerate until ready to serve.
1 box pudding-added lemon cake mix, plus ingredients needed for File
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