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Lemon Snowflake Cake

 
Lemon Snowflake Cake
529

White-chocolate snowflakes balance gracefully on a delicate, lemony three-layer white cake filled with zesty lemon custard and covered with a white-chocolate frosting.

Yield

12

servings

Prep

20

min

Cook

3

Ready

3

Trans-fat Free
 

Ingredients

Lemon filling
1 cup sugar
¼ cup cornstarch
¼ teaspoon salt
1 cup water
4 large egg yolks
lightly beaten
2 tablespoons butter
½ cup lemon juice
1 tablespoon lemon zest
finely grated
Cake layers
3 ½ cups cake flour
unsifted
4 teaspoons baking powder
½ teaspoon salt
2 cups sugar
1 cup butter
2 sticks, softened
1 tablespoon lemon juice
1 teaspoon lemon zest
finely grated
1 teaspoon vanilla extract
1 cup milk
7 large egg whites
1 x chocolate
white, snowflakes and frosting
*
4 each chocolate bars
3 oz, white, coarsely chopped
1 x dragee (silver balls)
optional
*
1 ½ packages cream cheese
8 oz, softened
½ cup butter
1 stick, softened
1 tablespoon lemon juice

Directions

  1. Several hours or day before serving, prepare Lemon Filling: In 2-quart saucepan, combine sugar, cornstarch, and salt until well mixed.

Gradually add water, stirring until smooth. Heat mixture to boiling over medium heat, stirring constantly with wire whisk; boil 1 minute (or until mixture thickens).

In small bowl, quickly stir some of hot mixture into egg yolks, then stir egg-yolk mixture into remaining hot mixture in saucepan until well blended.

Reduce heat to low; add butter and cook mixture for 5 minutes, stirring occasionally.

Remove from heat; stir in lemon juice and rind.

Cool to room temperature; cover surface of filling with plastic wrap and refrigerate until filling is completely cold-at least 2 hours.

  1. Prepare Cake Layers: Heat oven to 375℉ (190℃)F. Grease three 9- inch-round baking pans.

Line bottoms of pans with parchment or, waxed paper; grease and flour paper.

In medium-size bowl, combine flour, baking powder, and salt.

  1. In large bowl, with electric mixer at medium speed, beat 1 ¾ cup sugar and very light and fluffy; beat in lemon juice, lemon rind and vanilla.

Add flour mixture alternately with milk to butter mixture, beginning and ending with flour mixture, beating until smooth batter forms.

  1. In another bowl, with clean beaters and mixer at high speed, form.

With rubber spatula, gently fold egg whites into batter.

Divide evenly among prepared pans.

  1. Bake 25 minutes, or until cake tester inserted in center comes Cool cake layers in pans on wire racks 10 minutes; invert layers onto wire racks, remove parchment paper and cool layers completely.
  2. Meanwhile, prepare White-Chocolate Snowflakes: In double bars white chocolate. Cover a baking sheet with aluminum foil. Spoon melted white chocolate into pastry bag fitted with writing tip. Reserve pan in which white chocolate was melted. Onto foil-lined sheet, pipe twenty-eight 2-inch snowflakes. Decorate with silver dragees, if desired. Place sheet of snowflakes in freezer until cake is completely frosted.
  3. Prepare White-Chocolate Frosting: Melt remaining 2½ bars temperature. In large bowl, with electric mixer at medium speed, beat cream cheese until smooth. Gradually beat in white chocolate, butter, and lemon juice until frosting is smooth.
  4. To assemble cake, with sharp knife, trim tops of cake layers to make level. Place one cake layer on serving plate; spread with half of lemon filling; repeat with second cake layer and filling. Place last cake layer, upside down, on top of filling to complete 3- layer cake. Frost cake smoothly with White-Chocolate Frosting. Remove snowflakes from freezer; gently peel snowflakes from foil. Press a few snowflakes into side of cake; pile remaining on top of cake. Serve immediately or store in refrigerator.

 

* not incl. in nutrient facts

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Comments

Trudy
Concord, CA
 over 6 years ago

This is the most moist, delicous lemon cake ever. The snowflakes are relitively easy to make as well. This recipe is worth every moment it takes to make it. ENJOY!

Critter Mom
Southern California, USA
 about 6 years ago

What a pretty cake--that's a great photo! :)

jegkafly
Florida
 almost 5 years ago

The cake is great (I've made it sine the early 90s when it was in Southern Living) but this version is full of typos and omissions.

It leaves out adding the butter. And is that 5 chocolate bars total? You don't say how much to use for the snowflakes--I would assume the first chocolate line is for the snowflakes and the second for the frosting, but then you need 2 1/2 for the frosting.

I have made this cake since the 90's. This is my families favorite Christmas Cake. My eldest Daughter requested this cake for her wedding. The snowflakes became hearts for her August wedding. When I moved I lost the recipe. Thank you so much for this recipe. Now family traditions can continue and I am very grateful.

Home chef
Janet Nix
Burleson, TX
 almost 3 years ago
lynn in ma
Leicester, MA, United States
 over 4 years ago

I tweaked this recipe to make suitable for Easter. I placed whole raspberries between the layers with the lemon filling and decorated with raspberries and lemon zest strips on the top. Very appropriate springtime cake.

Nutrition Facts

Serving Size 228g (8.0 oz)
Amount per Serving
Calories 72244% of calories from fat
 % Daily Value *
Total Fat 35g 54%
Saturated Fat 22g 108%
Trans Fat 0g
Cholesterol 153mg 51%
Sodium 415mg 17%
Total Carbohydrate 32g 32%
Dietary Fiber 1g 4%
Sugars g
Protein 19g
Vitamin A 21% Vitamin C 12%
Calcium 12% Iron 19%
* based on a 2,000 calorie diet How is this calculated?

 

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