Brighten your day with this incredible Lemon White Chocolate Mud Cake. This delightful twist on classic lemon cake recipes delivers a rich, moist crumb with a zesty kick and sweet white chocolate notes, perfect for any occasion.
Key Ingredients & Substitutions:
- Lemons: Freshly squeezed lemon juice and zest are essential for vibrant flavor. Bottled lemon juice will work in a pinch, but fresh is best.
- White Chocolate: High-quality baking white chocolate melts best. White chocolate chips are a good alternative.
- Butter: Unsalted butter is preferred. Margarine can be used, but may alter the texture slightly.
- All-Purpose Flour: Cake flour can be substituted for an even finer crumb.
- Sour Cream: Full-fat sour cream adds moisture and tang. Plain Greek yogurt or buttermilk can also be used.
Ingredients:
For the Cake:
- 1 ½ cups (340g) unsalted butter, softened
- 1 ½ cups (300g) granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 3 cups (360g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup (240ml) sour cream
- ½ cup (120ml) fresh lemon juice
- Zest of 2 large lemons
- 6 ounces (170g) white chocolate, chopped
For the Glaze (Optional):
- 1 cup (120g) powdered sugar
- 2-3 tablespoons fresh lemon juice
How Much Time Will You Need?
- Total Time: 1 hour 30 minutes
- Prep Time: 25 minutes
- Cook Time: 60-65 minutes
- Servings: 12 slices
- Calories per serving: Approximately 450 calories
- Tools Needed: 9-inch round cake pan, stand mixer or hand mixer, whisk, spatula.
Step-by-Step Instructions:
1. Prepare Your Pan and Oven
Preheat your oven to 325°F (160°C). Grease and flour a 9-inch round cake pan, or line with parchment paper. This prevents sticking and ensures a clean release for your lemon cake.
2. Melt the Butter and White Chocolate
In a medium saucepan or microwave-safe bowl, gently melt the butter and chopped white chocolate together over low heat or in short microwave bursts. Stir until smooth, then set aside to cool slightly.
3. Combine Wet Ingredients
In a large mixing bowl, beat the granulated sugar, eggs, and vanilla extract until light and fluffy. Gradually beat in the cooled butter and white chocolate mixture until well combined and smooth.
4. Whisk Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This ensures all the leavening agents are evenly distributed throughout your lemon cake.
5. Alternate Wet and Dry
Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream and fresh lemon juice. Begin and end with the dry ingredients, mixing just until combined. Avoid overmixing.
6. Stir in Lemon Zest
Gently fold in the lemon zest. This infuses your mud cake with an incredible citrus aroma and bright flavor.
7. Bake the Cake
Pour the batter into your prepared cake pan and spread evenly. Bake for 60-65 minutes, or until a wooden skewer inserted into the center comes out clean.
8. Cool and Glaze
Let the cake cool in the pan for 15 minutes before inverting onto a wire rack to cool completely. If desired, whisk powdered sugar and lemon juice for a simple glaze and drizzle over the cooled lemon white chocolate mud cake.
Variation Ideas:
- Berry Burst: Fold in ½ cup of fresh blueberries or raspberries with the lemon zest for a fruity twist.
- Coconut Zest: Add ½ cup of shredded coconut to the batter for a tropical note.
- Cream Cheese Frosting: Instead of a simple glaze, frost with a cream cheese frosting for extra richness.
Storage Instructions:
Store leftover Lemon White Chocolate Mud Cake tightly covered at room temperature for up to 3 days, or in the refrigerator for up to 5 days. You can also freeze individual slices, wrapped well, for up to 2 months; thaw at room temperature before serving.
Frequently Asked Questions (FAQ):
- Can I make this cake ahead of time? Yes, you can bake this cake a day or two in advance. Store it covered at room temperature.
- Why is it called a “mud cake”? Mud cakes are typically dense, moist, and rich, resembling the texture of mud.
- Can I use bottled lemon juice? While fresh is best for flavor, bottled lemon juice can be used in the cake if necessary.
- What if my white chocolate seizes? If your white chocolate seizes, it likely got too hot or had water introduced. You may need to start with a fresh batch.
- How do I know when the cake is done? Insert a wooden skewer or toothpick into the center; if it comes out clean, your lemon cake is ready.
- Can I make this in a different pan size? A bundt pan can work, but baking time will vary. Adjust accordingly and check for doneness.