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Lemon and White-Chocolate Cake


A delicious combination of sweet and sour — a soft, sour, delicate lemon cake, dotted with white chocolate flakes for added sweetness, which melt from bite to bite. One bowl and a whisk are all you’ll need. 


Yields two two- by 10-inch (25-centimeter) loaf pans


Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius). Grease two two- by 10-inch (25-centimeter) loaf pans well.


In bowl, whisk together sugar, eggs, vanilla, salt, oil, sour cream, juice, and lemon zest until well blended.


Add almonds, flour, and baking powder. Mix until smooth.


Add chopped chocolate, and mix until evenly distributed.


Pour batter into pans and smooth out tops. Bake 30–40 minutes, or until cakes rise and are golden and firm. Allow to cool completely at room temperature.


Melt additional white chocolate and pour into small pastry bag. Drizzle thin stripes on tops of cakes. Decorate with lemon zest and serve.


For ideal texture, serve cake at room temperature. Store cake in a sealed container in the refrigerator for up to a week.