White Chocolate cake with Lemon Cream

By Ksteve10

Ingredients

• Cake:
• 2 1/4 c all-purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 2 bars (4 oz each) white chocolate chopped
• 3/4 c (1 1/2 sticks) unsalted butter
• 3/4 c sugar
• 4 large eggs
• 2 tsp vanilla
• 1 1/4 c milk
• Lemon Cream:
• 1/4 c confectioners' sugar
• 1 1/2 c greek yogurt
• 1 c heavy cream
• 1 c lemon curd
• Garnish: Sugared lemon peel strips

Details

Servings 16
Preparation time 35mins
Cooking time 120mins

Preparation

Step 1

1. Heat oven to 350. Coat 3 8x2 cake pans with nonstick spray. Line bottoms with wax paper; coat with nonstick spray then flour.

2. Cake: mix flour, baking powder and salt in medium bowl; whisk to blend. Place white chocolate in medium glass bowl; melt in microwave as label directs.

3. In large bowl,beat butter and sugar with an electric mixer 3 minutes until light. Beat in eggs (one at a time) until will blended. Beat in vanilla. Add melted white chocolate; beat until well combined, about 1 minute.

4. Reduce mixer to low. Alternately add flour mixture and milk, beginning and ending with flour.

5. Evenly divide batter among prepared pans. Bake 25-30 minutes until toothpick inserted in center comes out clean. Cool on wire racks 10 min, run knife around edge and invert onto racks to cool completely.

6. Lemon Cream: In large bowl, stir confectioner's sugarinto yogurt. In medium bowl, beat cream on high speed until stiff peaks form; fold inot yogurt mixture and refigerate.

7. Place 1 cake layer on serving plate. Spread with 1/3 c lemon curd, then 1 c yogurt cream; top with another cake layer. Repeat laytering as above ending with yogurt cream. Garnish top with sugared lemon peel, if using.