Lemon Cake with White Chocolate Icing #FridayFeeling #baking

Today I baked a cake for the woman who made me, the one I like to call Life of the Party, because well, she just is, especially in our fam.

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,

A :-)

Lemon Cake with White Chocolate Icing

Ingredients:

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

2 eggs

1 tsp vanilla

1 c milk

birthday cake sprinkles

Directions:

1. Preheat oven to 350 degrees. Grease 2 9-inch circular baking pans and set aside.
2. In a small bowl, zest the lemons.
3. In a large bowl, whisk together flour, baking powder, baking soda and salt. Add lemon zest.
4. In a medium bowl, whisk oil and sugar. Beat in eggs. Add vanilla. Add milk.
5. Gently whisk dry to wet ingredients, careful not to over-mix. Add birthday cake sprinkles to the batter, as much as you like.
6. Separate batter evenly into cake pans. Bake for 25-30 minutes. Let cool completely.

White Chocolate Cream Cheese Icing

Ingredients:

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

Directions:

1. 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.
2. 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:

1. 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.
2. 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.
3. 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.)
4. Cake stores well in fridge for up to three days.
5. Enjoy!