Decadent! White Chocolate Lemon Cake

Ingredients for the cake:
8 oz (one stick) good quality unsalted butter
8 oz good quality white chocolate chips
1 cup all purpose flour
½ tsp salt
¼ tsp baking powder
1 ¼ cups sugar
2 large eggs
½ cup buttermilk
1 tsp vanilla
1 T fresh lemon juice
Lemon Zest from one lemon (heaping tsp)

Ingredients for the icing:
½ cup heavy whipping cream
4 oz good quality candy making white chocolate
1 T lemon juice
Lemon zest from one lemon (heaping teaspoon)
4 drops of yellow food coloring

Cake Directions:
Preheat oven to 350 degrees
Use cooking spray on a 9" round pan
Line bottom of pan with parchment paper and spray again

Wisk flour, baking power and salt together and set aside

In a medium saucepan bring approximately 2” of water to a boil
Place butter and cake chocolate in a large heatproof bowl – set over (not in) the hot water
Let set 10 minutes
Stir to combine (mixture should be creamy)
Let cool approximately 5 minutes

Wisk in sugar, vanilla, eggs, buttermilk, lemon zest and lemon juice in that order
Mix until well combined.
Fold in flour mixture until also well combined

Pour into prepared pan

Bake on center rack 45 to 60 minutes. Cake should pull slightly away from the sides of the pan and a toothpick inserted in the center should have just a few moist crumbs. Lest cool in pan for 5 minutes. Run a knife around edges and invert onto a serving platter to allow to cool completely.


Icing directions:
Place chocolate in pieces in a heat resistant bowl
In a small saucepan, bring ½ cup whipping cream to a boil over high heat; stir in lemon juice
Strain hot cream mixture over chocolate, add lemon zest – let stand approximately 5 minutes
Stir until very smooth.
Let cool until mixture fall in ribbons
Pour over center of cake
Use a spreader to spread to the edges of the cake and allow to dribble down the edges.