Happy birthday, Mom!
My mom isn’t a big fan of chocolate, but she loves white cakes, so I thought lemon would be a nice choice. The kitchen smelled amazing as I zested the lemons! I added some sprinkles to the batter to make it festive. And I must say, this white chocolate cream cheese icing is the best I’ve had in a long time. So light and fluffy!
Looking forward to slicing into this tomorrow with the woman of the hour. If I remember, I’ll try to take a pic of the inside, so you can see the layers. I might be in a bit of a cake coma, though, so no promises. ;-)
Hope your week is winding down nice and easy.
Thanks for visiting,
Lemon Cake with White Chocolate Icing
3 organic lemons, zested
2 c all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 c canola oil
3/4 c granulated sugar
1 tsp vanilla
1 c milk
birthday cake sprinkles
- Preheat oven to 350 degrees. Grease 2 9-inch circular baking pans and set aside.
- In a small bowl, zest the lemons.
- In a large bowl, whisk together flour, baking powder, baking soda and salt. Add lemon zest.
- In a medium bowl, whisk oil and sugar. Beat in eggs. Add vanilla. Add milk.
- Gently whisk dry to wet ingredients, careful not to over-mix. Add birthday cake sprinkles to the batter, as much as you like.
- Separate batter evenly into cake pans. Bake for 25-30 minutes. Let cool completely.
White Chocolate Cream Cheese Icing
3/4 c white chocolate chips
2 packages of cream cheese, light is fine
3/4 c unsalted butter, room temperature
3 c icing sugar
1 tsp vanilla
- Place chocolate in a microwavable bowl and microwave on medium setting until almost melted, about 1 minute. Stir until smooth and set aside to cool.
- Using an electric mixer, beat butter and cream cheese until creamy. Add icing sugar. Add cooled chocolate and vanilla. Refrigerate icing to firm it up a little, about 15-30 minutes.
Assembling the cake:
- You can make this into a 2-layer or 4-layer cake. For a 4-layer cake, slice cooled cakes evenly using a bread knife.
- Place one layer of cake on a cake plate. Spread with icing. Top with another layer of cake, and repeat icing, and so on. Spread icing on the sides.
- Place remaining icing in a piping bag and decorate the top with “flowers.” (Note: I had a full piping bag of leftover icing, and it’s too good to waste, so I popped it into the freezer for later use.)
- Cake stores well in fridge for up to three days.