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White Chocolate Lemon Cake




Source of Recipe


Recipes Lost and Found


List of Ingredients




Cake:
2 1/4 cups all-purpose flour
1 2/3 cups granulated sugar
2/3 cup butter, softened
1 1/4 cups lowfat milk
3 tsp baking powder
1 tsp salt
2 tsp vanilla
5 egg whites

Frosting:
12 oz white chocolate, melted
1/4 cup butter, melted
1 tsp vanilla
1 cup powdered sugar
2 or 3 tbsp milk

Lemon Curd:
1 cup granulated sugar
Juice of 4 lemons
Rind of 2 lemons
1/2 cup butter
3 large whole eggs
3 large egg yolks


Recipe



For curd, combine sugar, lemon juice, lemon rind and butter in a saucepan.
Cook over low heat until butter is melted. Cool slightly.

Whisk whole eggs and egg yolks lightly in a heavy saucepan. Add lemon
mixture to eggs, whisking over low heat until thickened. Cool.

Beat together ingredients for cake, except egg whites, with an electric
beater on medium speed for 30 seconds. Beat on high 2 minutes.

Beat in egg whites. Pour batter into 2 greased and floured cake pans.

Bake at 350 for 30 to 35 minutes. Cool for 10 minutes. Remove from pans.

Spread lemon curd over one layer of cooled cake. Top with second layer.
Reserve leftover lemon curd.

Beat together butter and chocolate for frosting until light and creamy. Add
vanilla, sugar and milk. Beat until smooth. Frost top and sides of cake.