A Lemon Truffle Cake combines the bright, zesty flavor of lemon with the rich, creamy texture of a truffle. This cake often features a lemon cake base with a luscious lemon truffle filling and is topped with a smooth lemon ganache. Here’s a recipe to create this elegant dessert:
Ingredients:
For the Lemon Cake:
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
- ¼ cup fresh lemon juice
- Zest of 1 lemon
For the Lemon Truffle Filling:
- 8 ounces white chocolate, chopped
- ½ cup heavy cream
- 2 tablespoons unsalted butter
- ¼ cup fresh lemon juice
- Zest of 1 lemon
For the Lemon Ganache:
- 6 ounces white chocolate, chopped
- ½ cup heavy cream
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
For Garnish (optional):
- Lemon zest
- Fresh berries
- Mint leaves
Instructions:
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Prepare the Lemon Cake:
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line them with parchment paper.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- Cream Butter and Sugar: In a large bowl, cream the softened butter and granulated sugar until light and fluffy.
- Add Eggs and Vanilla: Beat in the eggs one at a time, then mix in the vanilla extract.
- Combine Ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the sour cream. Begin and end with the dry ingredients. Mix in the lemon juice and zest.
- Bake: Divide the batter evenly between the prepared pans and smooth the tops. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
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Prepare the Lemon Truffle Filling:
- Heat Cream: In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer.
- Add Chocolate: Pour the hot cream over the chopped white chocolate in a heatproof bowl. Let sit for 2 minutes, then stir until the chocolate is completely melted and smooth.
- Add Lemon: Stir in the butter, lemon juice, and lemon zest. Let the mixture cool to room temperature until it thickens to a spreadable consistency.
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Prepare the Lemon Ganache:
- Heat Cream: In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer.
- Add Chocolate: Pour the hot cream over the chopped white chocolate in a heatproof bowl. Let sit for 2 minutes, then stir until smooth.
- Add Lemon: Stir in the lemon juice and lemon zest. Let the ganache cool slightly until it thickens to a pourable consistency.
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Assemble the Cake:
- Layer Cake: If the cakes have domed on top, level them with a knife. Place one layer of cake on a serving plate or cake board. Spread the lemon truffle filling evenly over the first layer.
- Add Second Layer: Place the second cake layer on top of the truffle filling.
- Top with Ganache: Pour the lemon ganache over the top of the cake, spreading it evenly with a spatula and allowing it to drip down the sides.
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Garnish and Serve:
- Decorate: Before serving, garnish with additional lemon zest, fresh berries, and mint leaves if desired.
- Serve: Slice and enjoy the rich and tangy flavors of the Lemon Truffle Cake.
This Lemon Truffle Cake is a sophisticated and indulgent dessert, perfect for special occasions or a treat to brighten up any day.
