This white chocolate cake is very light and fluffy with a nice hint of vanilla and lemon zest for a more heavenly taste. Make this layer cake and spread a raspberry or almond filling for a great celebration cake.
Makes 1 cake
9” Cake Pan
1 stick + 1T Butter
4oz. White Chocolate
1 cup Sugar
2t Vanilla Extract
zest of 1 Lemon
1T Lemon Juice
1 1/4 cup Flour
Melt 1 stick of butter in a pot and keep pot warm.
Break white chocolate into small pieces.
Butter your cake pan.
Stir white chocolate into pot of melted butter. Continue to stir until the chocolate melts.
Whisk together sugar, vanilla, and egg.
Add lemon zest and juice to egg mixture then sift in the flour.
Stir entire mixture into the pot of chocolate and butter.
Continue to stir the pot until the mixture forms a smooth batter.
Spread batter into your cake pan.
Bake on the middle rack for 25 minutes, or until cake starts to slightly pull away from the sides.
Let the cake cool before frosting.
Slice and serve.