White Chocolate Lemon Cake Recipes

Steps:

• Preheat the oven to 350 degrees F. Grease a 9-inch square cake pan with 1 tablespoon of the butter.
• For the cake: In the bowl of an electric mixer fitted with a whisk attachment (or an electric hand mixer, or by hand), cream the 1 stick of butter and granulated sugar together until smooth, 5 to 8 minutes. As you are creaming the butter and sugar, scrape the sides down with a rubber spatula so you are sure to be combining the butter and sugar as it mixes.
• In a separate bowl, sift together the flour, baking soda, and salt. Set aside.
• When the butter and sugar are integrated, blend in the yogurt. Add the eggs, one by one. Add the lemon zest, lemon juice, and vanilla. Remove the bowl from the mixer and fold in the dry ingredients. Transfer the batter to the prepared pan and bake, undisturbed, until a toothpick inserted into the center of the cake comes out clean, 40 to 45 minutes. Allow the cake to cool for 10 minutes before inverting it on to a plate and allowing it to cool for an additional 20 minutes.
• For the frosting: In a small saucepan, combine the water and granulated sugar and bring to a simmer. Stir to make sure all of the sugar has dissolved. Remove from the heat and transfer to a bowl to cool. Stir in the lemon zest, lemon juice, nutmeg, and cinnamon. Stir to blend. Set the syrup aside to cool.
• In a small saucepan, heat the cream. Place the chocolate chips in a medium bowl. When the cream simmers, pour it over the chocolate chips. Whisk to blend. Set aside to cool.
• In the bowl of the food processor, combine the confectioners' sugar, butter, and almond extract. Pulse to blend. Continue blending for about 30 seconds until the ingredients are mixed together. Use a rubber spatula to scrape every bit of the chocolate mixture into the processor and mix again to blend. Transfer the frosting to a bowl and allow it to sit a little before frosting the cake.
• Transfer cake to a serving platter. Use a pastry brush (or spoon) to put some of the syrup on the cake. Do not make too wet or the cake will be soggy and fall apart, use just a little bit here and there. Carefully spread the frosting over the cake starting in the center and working it to and around the edges. Make sure there is enough frosting to coat the top and sides of the cake. Serve.

Steps:

• Lemon Curd
• Make the curd in two separate batches. It's used as a filling between the cake layers and as a component in the mousse.
• Whisk 3 cups sugar and 4 1/2 teaspoons cornstarch in heavy medium saucepan to blend. Gradually whisk in 1 1/2 cups lemon juice, then 18 yolks. Add 1 1/2 cups butter. Cook over medium heat until curd thickens and boils, whisking constantly, about 18 minutes. Transfer curd to medium bowl. Press plastic wrap directly onto surface of curd. Make second batch of curd, using same amount of each ingredient. Refrigerate at least 1 day. (Can be made 7 days ahead. Keep chilled.)
• Frosting
• Make the frosting in two separate batches at least one day ahead. One batch is for the 12-inch cake, one for the other two cakes. Cream replaces butter in this variation of the standard cream cheese frosting, so it's spreadable straight from the fridge. Use heavy whipping cream for the best results.
• Place 8 ounces chocolate in top of double boiler set over barely simmering water. Stir just until chocolate is melted, smooth, and just warm (do not overheat); remove from over water. Using electric mixer, beat 3 packages cream cheese in large bowl until fluffy. Beat in 1 1/4 cups sugar, then warm chocolate. Beat 2 cups cream and 1 1/4 cups sugar in medium bowl until medium-firm peaks form. Fold into cream cheese mixture in 3 additions. Cover; chill. Make second batch of frosting, using same amount of each ingredient. Refrigerate frosting at least 1 day and up to 4 days.
• Lemon-white chocolate mousse:
• Place lemon curd in large bowl and refrigerate. Place white chocolate in top of double boiler set over barely simmering water. Stir just until chocolate is melted, smooth, and just warm (do not overheat); remove from over water. Beat whipping cream in another large bowl until medium-firm peaks form; fold in warm white chocolate. Fold mixture into lemon curd in 3 additions. Cover bowl and chill mousse until cold and set, at least 1 day and up to 4 days.
• Orange buttermilk cake
• Use half of these ingredients to make the 12-inch cake and half to make both the 9- inch and the 6-inch cakes. Sift the flour first, then measure it.
• Position rack just below center of oven and preheat to 350°F. Butter and flour 12-inch-diameter cake pan with removable bottom and 3-inch-high sides. Butter and flour 9-inch-diameter cake pan with removable bottom and 3-inch-high sides. Butter and flour 6-inch-diameter cake pan with removable bottom and 3-inch-high sides. Sift 5 1/2 cups sifted cake flour, 5 1/2 teaspoons baking powder, and 1 1/4 teaspoons salt 3 times into large bowl. Mix 1 1/2 cups buttermilk, 3 tablespoons orange juice concentrate, and 2 1/2 tablespoons vanilla in small bowl.
• Using electric mixer, beat 3/4 cup (1 1/2 sticks) butter in large bowl until smooth and fluffy. Gradually beat in 1 1/4 cups sugar, then 3/4 cup oil. Beat in 1 more cup sugar. Beat in flour mixture in 4 additions alternately with buttermilk mixture in 3 additions, scraping down sides of bowl often. Using clean dry beaters, beat 1 1/4 cups (about 10) egg whites and 1/4 teaspoon cream of tartar in another large bowl until soft peaks form. Gradually add 1 cup sugar, beating until whites fall from beaters in thick, puffy (not stiff) ribbon, about 4 minutes. Fold whites into batter in 4 additions. Transfer batter to prepared 12-inch pan. Bake cake until brown and tester inserted into center comes out clean, about 1 hour 25 minutes. Cool cake in pan on rack 30 minutes. Cut around cake to loosen; remove pan sides. Maintain oven temperature.
• Make second batch of cake batter following same technique as for first cake and using same amount of each ingredient. Transfer 8 1/2 cups batter to prepared 9-inch pan; transfer 4 cups batter to prepared 6-inch pan. Bake cakes until brown and tester inserted into center comes out clean, about 1 hour 10 minutes for 6-inch cake and 1 hour 18 minutes for 9-inch cake. Cool cakes in pans on racks 30 minutes. Cut around cakes to loosen. Remove pan sides. Cool all cakes completely. (Can be made 1 day before filling and frosting the cakes. Return cakes to pans. Cover with foil and store at room temperature.)
• Filling and frosting cakes
• To make filling and frosting the cakes easier, use tart-pan bottoms or buy cardboard rounds from a cake and candy supply store.
• Push 12-inch cake up to release from pan. Using large serrated knife, cut off enough of top crust to make cake 2 1/2 inches high. Cut cake horizontally into 3 layers, each about 3/4 inch thick. Using tart-pan bottom or 11-inch cardboard round, transfer top layer to work surface and cover; transfer middle layer to work surface and cover. Cut bottom layer from pan bottom and place on tart-pan bottom or cardboard round. Spread generous 1 3/4 cups mousse over. Drop 1 3/4 cups curd over by tablespoonfuls and spread to cover mousse in even layer. Refrigerate until mousse and curd are firm, about 1 hour. Using tart-pan bottom, place middle layer on bottom layer. Spread with same amounts of mousse and curd. Using tart-pan bottom, place top layer on cake and press lightly. Refrigerate assembled cake.
• Push 9-inch cake up to release from pan. Cut off enough of top crust to make cake 2 1/2 inches high. Cut cake horizontally into 3 layers, each about 3/4 inch thick. Using tart-pan bottom or cardboard round, transfer top layer to work surface and cover; repeat with middle layer. Cut bottom layer from pan bottom and place on 8-inch tart-pan bottom or cardboard round. Spread 1 1/4 cups mousse over. Drop generous 2/3 cup curd over by tablespoonfuls and spread to cover mousse in even layer. Refrigerate until mousse and curd are firm, about 1 hour. Using tart-pan bottom, place middle layer on bottom layer. Spread with same amount of mousse and curd. Using tart-pan bottom, place top layer on cake and press lightly. Refrigerate assembled cake.
• Push 6-inch cake up to release from pan. Cut off enough of top crust to make cake 2 1/2 inches high. Cut cake horizontally into 3 layers, each about 3/4 inch thick. Transfer top layer to work surface and cover; repeat with middle layer. Cut bottom layer from pan bottom and place on 5-inch tart-pan bottom or cardboard round. Spread generous 1/2 cup mousse over. Drop 6 tablespoons curd over by tablespoonfuls and spread to cover mousse in even layer. Refrigerate until mousse and curd are firm, about 1 hour. Using large spatula, place middle layer on bottom layer. Spread with same amount of mousse and curd. Using large spatula, place top layer on cake and press lightly. Refrigerate assembled cake.
• Spread 2 1/4 cups frosting thinly over top and sides of 12-inch assembled cake as first coat. Spread 1 1/2 cups frosting thinly over top and sides of 9-inch assembled cake. Spread 3/4 cup frosting thinly over top and sides of 6-inch assembled cake. Chill all cakes 1 hour.
• Spread 5 cups frosting over 12-inch cake. Spread 3 2/3 cups frosting over 9-inch cake. Spread 2 cups frosting over 6-inch cake. Refrigerate 6-inch cake.
• Place 12-inch cake on platter. Press 1 dowel straight down into center and through to bottom of cake. Mark dowel 1 1/4 inches above level of frosting. Remove dowel and cut with serrated knife at marked point. Cut 7 more dowels to same length. Press 1 dowel back into center of cake. Press remaining 7 dowels into cake, spaced equally apart and 3 to 3 1/4 inches from center dowel. Chill cake with dowels.
• Press 1 dowel straight down into center of 9-inch cake. Mark dowel 1 1/4 inches above level of frosting. Remove dowel and cut with serrated knife at marked point. Cut 5 more dowels to same length. Press 1 dowel back into center of cake. Press remaining dowels into cake, spaced equally apart and 2 inches from center; chill with dowels. (Can be made 2 days ahead. After frosting is firm, cover cakes with cake domes or loosely with foil; keep chilled.)
• Assembly and decoration
• Mix of large and tiny white roses and freesias (about 5 dozen)
• Place 9-inch cake atop dowels in 12-inch cake. Place 6-inch cake atop dowels in 9-inch cake. Place large roses between bottom and middle tiers, fitting in tiny roses and freesias to fill space. Fill space between middle and top tiers with mix of flowers.
• Berry compote
• This fruit compote contributes color and flavor contrast to each serving of the cake.
• Combine all ingredients in large bowl; toss to coat. Cover; chill until juices form, at least 1 hour and up to 6 hours.
• Serving
• Place top and middle cake tiers on work surface. Remove flowers and dowels from cakes. Cut top cake into 8 slices. Cut middle cake into 16 slices. Insert knife straight down into 12-inch cake 3 inches from edge. Continue to cut around cake 3 inches from edge, making 6-inch-diameter circle in center. Cut outer ring into 18 slices. Cut 6-inch center into 8 slices. Place cake slices on plates; spoon compote alongside each.

Steps:

• Preheat oven to 325°. Place a 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan; set aside. , In a small bowl, combine the flour, confectioners' sugar and zest; cut in butter until crumbly. Press onto the bottom and 1 in. up the sides of prepared pan. Place on a baking sheet. Bake 25-30 minutes or until golden brown. Cool on a wire rack., In a large bowl, beat cream cheese and sugar until smooth. Beat in white chocolate, flour, cream, lemon juice, lemon zest and vanilla. Add eggs; beat on low speed just until combined. Pour into crust. , Place pan in a large baking pan; add 1 in. of hot water to larger pan. Bake 65-85 minutes or until center is just set and top appears dull. , Remove pan from water bath. Cool on a wire rack 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour . Refrigerate overnight. Remove sides of pan. Garnish with white chocolate and lemon zest strips if desired. Freeze option: Wrap individual portions of cheesecake in plastic wrap and place in a resealable plastic freezer bag. Seal bag and freeze for future use. To use, thaw completely in the refrigerator.

Steps:

• Melt chocolate over hot, not boiling water.
• Cool slightly and add vanilla.
• Cream butter and 1 cup sugar until light and fluffy.
• Add chocolate.
• Add egg yolks, one at a time, mixing after each addition.
• Sift dry ingredients together and add alternately with buttermilk.
• Stir in pecans and coconut (optional).
• Mix only enough to blend.
• Whip egg whites and second cup of sugar to a soft peak.
• Gently fold whipped egg whites into chocolate mixture.
• Pour into a 9x13 pan or 2 8" round pans.
• Bake at 350~ for 40-45 minutes or until done.
• White Chocolate Icing: In medium saucepan combine melted chocolate and flour (all-purpose).
• Blend in milk, cook over medium heat, stirring constantly until thick.
• Cool completely.
• In large mixing bowl cream butter, sugar and vanilla.
• Beat until light and fluffy.
• Gradually add completely cooled chocolate mixture.
• Beat until well blend.
• Do not over-mix or it will become soupy.
• Spread between layers, on top and on sides of cake.
• Sprinkle cake with coconut or with anything else that you like.

Steps:

• For the cake:.
• Melt 6 oz of white chocolate chips in the microwave for about 2 minutes, stirring half way through.
• Depending on the power of your microwave you may need more or less time.
• Be sure to watch carefully so that the white chocolate doesn't burn.
• Cool the white chocolate slightly.
• Add to the remainder of the cake ingredients and mix well.
• Pour into two 8-inch round cake pans which have been lined with greased aluminum foil.
• Bake 28 to 32 minutes or until a cake tester comes out clean.
• Allow to cool in pans for 10 minutes before turning out onto a rack to cool completely.
• For the frosting:.
• Melt the 6 oz white chocolate chips in the microwave using the same procedure as before.
• Let cool slightly.
• Meanwhile combine the rest of the ingredients.
• Add the melted white chocolate.
• Beat with a mixer until fluffy.
• For the assembly:.
• Spread one of the cooled cakes with lemon curd.
• Place the second cake on top.
• Frost the top and the sides of the cake.
• I prefer to keep this cake refrigerated due to the cream cheese frosting.

Steps:

• To prepare cakes: Preheat the oven to 350 degrees. Lightly mist 12 (4-inch) tube pans with nonstick spray; dust with flour. Shake out excess flour. Set pans aside.
• Place white chocolate in a small glass bowl; microwave on medium (50 percent) power until almost melted, stirring every 30 seconds with a small rubber spatula, then stir until smooth. Let cool slightly.
• Combine cake mix, lemon zest, oil, water, eggs, lemon juice and melted white chocolate in a large mixing bowl. Beat with an electric mixer on low speed for 1 minute. Scrape down the sides of the bowl with a rubber spatula. Beat on medium speed for 2 minutes, until well combined. Spoon batter into prepared pans, filling each 2/3 full.
• Place pans on the center oven rack. Bake cakes until they spring back when lightly pressed with your finger, 20 to 25 minutes. Let cool on a wire rack for 10 minutes. Run a sharp knife around edge of each cake; invert onto a rack. Invert again and let cool completely, 20 minutes.
• Meanwhile, prepare lemon drizzle: Sift sugar into a small mixing bowl. Whisk in enough lemon juice to make the glaze smooth and easy to spoon. Fold in zest.
• Spoon drizzle over each cake, allowing it to run down the middle and sides. Let cakes rest for 20 minutes before serving.

Steps:

• Put an oven rack in the center of the oven. Preheat the oven to 300 degrees F.
• Put the white chocolate in a medium bowl. Set aside. In a small saucepan, over low heat, add the cream and milk and heat until hot but not boiling. Pour the cream mixture over the chocolate and stir until smooth. In another medium bowl, whisk the egg yolks, sugar, lemon zest, and salt together until smooth. Slowly whisk the cream mixture into the egg mixture until smooth. Ladle the custard into 4 (4-ounce) ramekins or custard cups. Arrange the ramekins in an 8 by 8-inch square baking dish. Pour enough hot water in the baking dish to come halfway up the sides of the ramekins. Bake for 30 minutes until the custard is almost set and still slightly soft in the center (custard will set as it cools). Let the ramekins cool for 30 minutes in the baking dish. Remove the ramekins from the water and refrigerate for 3 hours or up to 1 day.
• Garnish with fresh raspberries and serve.

Steps:

• Cake:.
• Cream butter and cream cheese; gradually add sugar, beating well at medium speed of an electric mixer.
• Add eggs, one at a time, beating well after each addition. Add sour cream and beat just until blended.
• Add flour to creamed mixture, beating just until blended. Stir in vanilla.
• Pour batter into a greased and floured 9-inch round cake pan. Bake at 325°F for 1 hour or until a wooden pick comes out clean.
• Cool in the pan for 10 minutes. Remove and cool completely on a wire rack. Place in freezer until frosting.
• Frosting:.
• Combine sugar, cornstarch, and lemon rind in a heavy saucepan; stir well. Stir in juice and water. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil. Boil 1 minutes stirring constantly.
• Gradually stir about half of the hot mixture into the beaten egg. Stir into the remaining hot mixture. Cook stirring constantly over medium heat for 2 minutes, until thick and bubbly.
• Transfer mixture to a small bowl and chill completely.
• Beat whipping cream at high speed of mixer (freeze bowl, cream, and whisk before whipping) until stiff peaks form. Stir in 1/2 cup whipped cream into the lemon mixture. Fold in the lemon mixture into the whipped cream.
• Spread over the top and sides of cake.
• Using a vegetable peeler, make chocolate curls from the bars of white chocolate. If you want to get "fancy", melt the chocolate in a sandwich bag one at a time. Pipe in fancy shapes, such as hearts, scrolls, lace, etc. onto waxed or parchment paper. Let harden completely and apply to cake.

Steps:

• For the lemon cake: Preheat the oven to 350 degrees F. Spray an 8-inch square baking dish with nonstick cooking spray.
• Whisk together the flour, sugar, baking soda, baking powder and salt in a large bowl. Whisk in the milk, vegetable oil, lemon extract, lemon zest and egg until smooth and combined.
• Pour into the prepared baking dish and bake until a toothpick inserted in the center comes out clean, 7 to 10 minutes. Cool for 10 minutes on a wire rack, then turn out onto a cutting board. Use a 2 1/2-inch round biscuit cutter to cut 6 circles from the cake (save the scraps for another use); set aside.
• For the white chocolate domes: Meanwhile, add the red candy melting wafers and 1 teaspoon of the coconut oil to a small microwave-safe bowl. Add the pink candy melting wafers and 1 teaspoon coconut oil to another small microwave-safe bowl. Microwave in 15-second intervals, stirring in between each, until the melting wafers and coconut oil are melted and the mixture is smooth, about 1 minute. Transfer the red mixture to a small piping bag and the pink mixture to a separate small piping bag.
• Pipe the red mixture back and forth in thin stripes in the cavities of a silicone half-sphere mold with six 3-ounce cavities. Repeat with the pink mixture, piping back and forth to mingle pink stripes with the red. Freeze until the chocolate is hardened, about 5 minutes.
• Add 1 tablespoon coconut oil and 4 ounces of the white chocolate to a medium microwave-safe bowl. Microwave in 30-second intervals, stirring in between each, until the chocolate and coconut oil are melted and the mixture is smooth, about 1 minute.
• Pour the chocolate mixture on top of the set candy in the silicone cavities and tilt the mold to swirl the chocolate around until each half-sphere is coated entirely (you can also use your finger to swirl the chocolate around). Tap out any excess chocolate and freeze until the chocolate is hardened, about 5 minutes. Repeat with the remaining 4 ounces white chocolate and 1 tablespoon coconut oil to create a second white chocolate layer. (Some chocolate may spill over on top of the mold, which is fine; it will break off when you unmold the domes.) Tap out any excess chocolate and freeze until the chocolate is hardened, about 5 minutes.
• For the filling: Whisk together the sugar, cornstarch and salt in a medium bowl. Whisk together the cream, milk and raspberry powder in a medium saucepan. Cook over medium heat, whisking occasionally, until small bubbles begin to form around the edges, 4 to 5 minutes. Add the dry mixture to the saucepan in 3 additions, whisking well after each addition. Cook, whisking constantly, until the mixture is thickened, 4 to 5 minutes. (Do not allow the mixture to boil; adjust the heat if needed.) Remove from the heat and add the butter, vanilla and 3 drops of gel coloring. Whisk to combine. Transfer the pudding to a medium glass bowl, then cover and refrigerate for 30 minutes.
• Scoop 3 tablespoons of the pudding into each white chocolate cavity in the half-sphere mold. Using the back of a teaspoon, make a divot in the middle of each portion of pudding about halfway down. Pour a heaping teaspoon of raspberry jam into each divot. Top each half-sphere with a cake round, pressing down gently into the pudding (use a paper towel to wipe away any pudding that may seep out of the mold). Freeze until the pudding is set, about 30 minutes.
• Gently peel the mold away from each of the half-spheres and trim the edges with a paring knife if needed. Place them cake-side down on a serving platter. Let sit at room temperature for 10 minutes before serving.

Steps:

• For lemon curd:
• Combine lemon juice and cornstarch in heavy medium saucepan, stirring until cornstarch dissolves. Whisk in remaining ingredients. Cook over medium heat until mixture is thick and smooth and just begins to boil, stirring constantly, about 7 minutes. Transfer to medium bowl. Place plastic wrap directly on surface of curd to prevent skin from forming. Refrigerate until chilled, about 6 hours. (Can be prepared days ahead.)
• For frosting:
• Combine 1/2 cup cream and chocolate in heavy small saucepan. Stir over low heat until chocolate melts and mixture is smooth. Transfer to large bowl. Whisk in remaining 1 3/4 cups cream and vanilla. Refrigerate until well chilled, about 6 hours. (Can be prepared up to 1 day ahead.)
• For cake:
• Position rack in center of oven and preheat to 350°F. Butter three 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottoms with waxed paper. Butter paper. Dust pans with flour; tap out excess. Sift flour, baking powder and salt together into medium bowl. Repeat sifting.
• Stir chocolate and 1/2 cup cream in heavy medium saucepan over low heat until chocolate melts and mixture is smooth. Mix in remaining 1/2 cup cream, milk and vanilla.
• Using electric mixer, beat butter and 1 cup sugar in large bowl until fluffy. Beat in yolks. Stir dry ingredients into butter mixture alternately with white chocolate mixture, beginning and ending with dry ingredients. Using electric mix fitted with clean dry beaters, beat egg whites in medium bowl to soft peaks. Gradually beat in remaining 1 cup sugar. Continue beating until stiff but not dry. Fold whites into cake batter in 2 additions. Divide batter among prepared cake pans. Bake until tester inserted in center comes out clean and cakes are beginning to pull away from sides of pans, about 24 minutes. Cool cakes in pans on racks 10 minutes. Turn cakes out onto racks, peel off waxed paper and cool completely. (Can be prepared 4 hours ahead. Cover and let stand at room temperature.
• Using electric mixer, beat frosting in another large bowl until stiff peaks form. Place 1 cake layer on platter. Spread 2/3 cup lemon curd evenly atop cake layer. Spread 3/4 cup frosting atop curd. Top with second cake layer. Spread cake with 2/3 cup curd, then with 3/4 cup frosting. Top with third cake layer. Frost top and sides of entire cake evenly with 3 cups frosting.
• Place remaining lemon curd in pastry bag fitted with no. 2 star tip. Pipe circle of curd around top of cake, 1/2 inch from edge. Pipe evenly spaced diagonal lines inside circle, creating lattice pattern. (Reserve remaining curd for another use.) Spoon remaining frosting into clean pastry bag fitted with no. 2 star tip. Pipe ruffled border around top and bottom edges of cake. (Can be prepared up to 6 hours ahead. Refrigerate.) Let stand at room temperature 30 minutes before serving.

Steps:

• For crust
• Position rack in center or oven and preheat to 325°F. Wrap outside of 9-inch-diameter springform pan with 2 3/4-inch-high sides with 2 layers of foil. Finely grind 1/2 cup almonds, cookies, sugar and lemon peel in processor. Add butter and 1/2 cup almonds. Process until nuts are chopped and moist clumps form. Press mixture onto bottom (not sides) of pan. Bake until crust is golden, about 20 minutes. Cook. Maintain oven temperature.
• For filling
• Stir white chocolate in top of double boiler set over simmering water until chocolate melts. Cool to lukewarm, stirring occasionally.
• Using electric mixer, beat cream cheese and sugar in large bowl until smooth. Gradually beat in sour cream and juice, then melted chocolate, peel, vanilla and cinnamon. Beat in eggs 1 at a time.
• Transfer filling to crust. Bake until edges of cheesecake puff and crack and center is just set, about 1 hour 15 minutes. Remove from oven. Run small knife around sides of cake to loosen. Remove foil. Chill cheesecake uncovered overnight.
• For topping
• Combine white chocolate and cream in top of double boiler set over simmering water. Stir until chocolate melts. Whisk in grated lemon peel. Cool to room temperature.
• Release pan sides from cake. Transfer cake to platter. Pour topping over center of cake, spreading evenly and leaving 1/2-inch border around edge of cake. Garnish with sliced almonds and white chocolate curls. Chill until topping is cold. (Can be made 1 day ahead. Cover; keep chilled.)

Steps:

• For cake:.
• Heat oven to 350. Generously grease and flour 2 9" round cake pans.
• Melt the white chocolate in a small glass bowl in the microwave for 1 minute. (It will probably hold most of its shape even though it is starting to melt). Remove from the microwave and stir the chocolate with a rubber spatula until smooth. Let cool for approximately 5 minutes.
• Place the cake mix, water, oil, eggs, egg whites, lemon juice, and lemon zest in a large bowl. Add the slightly cooled melted chocolate. Mix with an electric mixer on low speed for 1 minute. Stop your mixer and scrape the sides of the bowl with a spatula. Using a medium speed, mix again for 2 minutes, scraping down the sides of the bowl as needed.
• Divide the batter between your prepared cake pans. Smooth the tops with a rubber spatula, then place the pans in the oven on the center rack, side by side.
• Set the timer for 28 minutes and then check for doneness. The layers should be golden brown and spring back when lightly pressed with your finger. It may take up to 4 minutes longer in the oven, but don't overcook.
• Remove from the oven and place on wire racks to cool for 10 minutes.
• Run a knife around the edge of each layer and invert onto a rack, then invert on another rack so that each layer is right side up. Allow to cool for at least 30 more minutes.
• For frosting:.
• Place the butter and 1 cup of the powdered sugar in a large mixing bowl. With an electric mixer, beat on low speed for 30 seconds.
• Add the remaining powdered sugar alternately with the milk and lemon juice (1 cup of sugar, then 1 T liquid at a time), blending with the mixer after each addition. Add the lemon zest. If the frosting seems very stiff, add up to 1 more tablespoon milk. Increase the mixer speed to medium and beat until light and fluffy, approx 1 minute.
• To assemble:.
• Place the raspberry preserves in a small bowl and stir until it is smooth and no lumps are present.
• Using a long serrated knife, carefully split the first cake layer horizontally into halves, creating 2 layers. Place the bottom half on a cake plate, cut side up. Spread ¼ cup of the raspberry preserves on it. Place the top half of the layer, cut side down, on top of the first half. Again, spread with ¼ cup of the preserves.
• Split the 2nd layer in the same way you did the first. Place the bottom half on top of your partially assembled cake, cut side up, and top with the remaining ¼ cup of preserves. Then top with the top half, cut side down.
• Frost the top and sides of the cake with the lemon buttercream frosting.
• If you are garnishing the cake with fresh raspberries, wait until right before you serve it. Otherwise juice from the raspberries will start to spread into the frosting. It won't ruin it, but it won't look very pretty after a while.
• Store leftovers in the refrigerator.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Coat an 8-inch springform or cake pan with cooking spray and line the bottom with parchment paper; set aside.
• Stir flour and sugars together in a small bowl with a fork. Add melted butter and mix until crumbly, leaving some large crumbs. Set topping aside while you make the cake.
• Combine butter, sugar, and lemon zest in a large bowl and cream with an electric mixer until light and fluffy, about 3 minutes. Add eggs, lemon juice, baking powder, vanilla, salt, and cinnamon. Beat until well combined, about 3 minutes. Add in flour gradually on low speed, mixing until combined. Add sour cream and milk and mix batter until smooth, about 4 minutes.
• Fold white chocolate chips into the batter. Pour into the prepared pan and sprinkle with the topping.
• Bake in the preheated oven until light golden brown and a toothpick inserted in the center comes out clean, about 40 minutes. Cool on a wire rack for about 30 minutes before removing from the pan and serving.

Steps:

• Heat the oven to 180C/160C fan/gas 4. Butter three 18cm sandwich cake tins and line with baking parchment. Beat together the butter, sugar, eggs, vanilla, baking powder and flour using a stand mixer or electric hand whisk until you have a fluffy mixture, about 5 mins. Fold in the white chocolate until it's well distributed throughout.
• Divide the mixture evenly between the tins and level out using a palette knife or the back of a spoon until smooth. Bake for 25-30 mins until a skewer inserted into the middle comes out clean. Remove from the oven and leave the sponges to cool in the tins for 10 mins, then remove from the tins and transfer to a cooling rack, top side down, and leave to cool completely. If the sponges are not level use a serrated knife to cut away the peaks.
• While the sponges are cooling, make the ganache. Put the white chocolate in a large bowl. Pour the cream into a saucepan over a medium heat and bring to a simmer. Immediately pour the cream over the chocolate and leave to stand for 4-5 mins until the chocolate has melted. Mix together to form a smooth ganache, ensuring all the chocolate has fully melted, then mix in the vanilla. Chill in the fridge for 30 mins, stirring occasionally so it doesn't completely harden, until spreadable and thick enough to coat the cake.
• Once the sponges are cool and the ganache has set to a spreadable consistency, you can construct the cake. Place one sponge on a serving plate, spread over a thin layer of the chocolate ganache, then fill the middle with a third of the raspberries. Place another sponge on top and repeat with a layer of ganache and another third of raspberries. Put the final sponge on top and gently coat the whole cake with a thin layer of ganache. Leave in the fridge to set for at least 20 mins. To finish, spread over any remaining ganache and top with the remaining raspberries. Will keep chilled for up to three days in an airtight container.