White Chocolate Lemon Plumcake
This White Chocolate Lemon Plumcake is the perfect blend of delicate lemon zest, tangy lemon juice, and creamy white chocolate. A delicious, soft cake that will leave your guests in awe! With a delightful glaze and an apricot jam finish, it’s a true treat for those who enjoy light and flavorful desserts.
Category: Desserts
Servings: 2 (Small Loaves)
Ingredients
| Ingredient | Amount |
|---|---|
| All-purpose flour | 150g |
| Butter | 145g |
| Eggs | 230g |
| White chocolate | 85g |
| Granulated sugar | 130g |
| Acacia honey | 20g |
| Lemon juice | 15g |
| Lemon zest | 10g |
| Baking powder | 6g |
| Fine salt | 2g |
| Apricot jam | 70g |
| Granulated sugar (for lemon syrup) | 100g |
| Water (for lemon syrup) | 50g |
| Lemon juice (for syrup) | 50g |
| Lemon zest (for syrup) | 1 piece |
| Powdered sugar | 100g |
| Water (for glaze) | 25g |
Instructions
-
Prep the Ingredients
Start by ensuring all ingredients are at room temperature (24-25°C). Grate the zest of the lemon and extract the juice. Cut the white chocolate into small cubes. -
Mixing the Cake Batter
In a large mixing bowl or food processor, combine the eggs, granulated sugar, lemon juice, salt, baking powder, lemon zest, white chocolate, softened butter, and flour. Blend the ingredients at high speed for about 2.5 minutes until the mixture becomes smooth and well combined. -
Prepare the Cake Pans
Grease and flour two small loaf pans (16×8 cm). Evenly divide the batter between the pans, smoothing it down with a spatula. -
Forming a Uniform Rise
Dip a small spatula into melted butter and gently insert it into the center of each loaf. Move the spatula slowly through the batter, and then remove it. Repeat for the second loaf. This will create a gentle incision in the center, helping the cake rise evenly while baking. -
Baking the Plumcakes
Place the loaves in a preheated static oven at 185°C for 15 minutes. Afterward, reduce the temperature to 165°C and bake for an additional 30 minutes. Once done, remove from the oven and allow the cakes to cool. -
Preparing the Lemon Syrup
In a small saucepan, combine the water and granulated sugar. Add the zest of one lemon, ensuring you peel it in large strips. In a separate bowl, add the lemon juice. When the syrup reaches a boil, pour it directly onto the lemon juice (without straining the zest). Set aside. -
Making the Icing
In a small bowl, mix the powdered sugar with water until you achieve a smooth, slightly runny glaze. Set it aside. -
Finishing the Plumcakes
In a separate pot, heat the apricot jam until it begins to boil. After the plumcakes have cooled, brush them generously with the warm jam, covering both the sides and top. Return the cakes to the oven at 250°C for about 5 minutes. This will help the jam set and prevent it from being sticky to the touch. -
Final Glaze
Once the plumcakes have been removed from the oven, drizzle the lemon glaze over the top. The glaze should be slightly liquid to create a light, glossy finish. -
Optional Garnish
For an extra burst of flavor and color, you can garnish the plumcakes with candied citrus zest before serving.
This cake is soft, sweet, and full of bright citrus flavor complemented by the creamy sweetness of white chocolate. A must-try for any dessert lover!
Enjoy this delightful White Chocolate Lemon Plumcake as a charming dessert for tea parties, family gatherings, or simply as a sweet treat to enjoy throughout the week!
