Lemon White Chocolate Cake

IMG_2072IMG_1528IMG_2077IMG_1981 Most good things come in twos, (tomato and basil, butter and jam, books and bubble baths) and this here is no exception. For in this cake, lemon and white chocolate seem as though they were created solely to counter each other. It’s a creamy cake. The type of creaminess you’d associate with fresh milk from cows in green pastures. Though it is zesty as much as it is velvety, and perhaps that’s what makes the whole ordeal so exhilarating. Feather light, airy as a cloud, soft as a pillow, and a crisp sugary crust. One bowl, simple as anything. It just might be my favourite cake that I ever did bake.
Serve with warm slippers and a glass of milk.

White Chocolate Lemon Cake
Two Eggs
One cup of full fat yogurt
Two cups of self raising flour
One cup of sugar
A third of a cup of melted butter
A teaspoon of vanilla extract, or the seeds of a vanilla bean
A pinch of salt for good measure
The zest of two lemons
200 grams of white chocolate, melted
One lemon, slice into circles
An extra quarter cup of sugar (to sprinkle on top)

Preheat oven to 170 degrees. Combine the melted butter, sugar, yogurt, eggs, zest, and vanilla in a bowl. Add the flour and the salt. Mix until smooth and cohesive. Stir through the melted white chocolate until combined and velvety. Taste a little of the batter. Swoon. Pour into a cake tin lined with baking paper. Arrange the lemon slices on top. Sprinkle liberally with the remaining sugar. Bake in a 24cm-ish cake pan for forty minutes. Maybe a little more. Cover with foil if the cake starts to brown too much. Let it cool a little, but just a little bit. Warm cakes make everything okay. Dust with icing sugar. Savor.

(this cake can also keep for days and stay lovely, if you’re into that sort of thing)

Update; excitingly enough, others have been dabbling in this recipe, too, see here and here and here and here for various success stories

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