Citreus Maximus Wittechocolatum!

Citreus Maximus Wittechocolatum!

Lemon drizzle cake with a white chocolate whipped cream frosting

Arun Subramanian


  1. 175 grams Self rising flour
  2. 175 grams Sugar
  3. 4 Eggs
  4. 175 grams Butter
  5. 50 ml Sour cream
  6. pinch Salt a
  7. 1 tablespoon Lemon zest
  8. 30 ml Lemon juice
  9. 1 tablespoon Sugar
  10. 200 grams chocolate White
  11. 400 grams Whipping cream
  12. to taste Sugar


300 mins
  1. Change

    Start by lining a 23cm springform pan with baking paper on the bottom and along the sides. Preheat your oven to 180'C or gas mark 5.

  2. Change

    In a clean bowl, take the butter and sugar for the cake and cream well with a whisk.

  3. Change

    You are looking for a pale yellow colour and really soft velvety texture.

  4. Change

    Add in the eggs ONE AT A TIME. Yes, that's right, break one in, whisk well for about 30 seconds to incorporate, break the next one in and so on.

  5. Change

    If done correctly and not over-whisked, your batter should not curdle. (Mine looks curdled, but trust me, it's just the picture! :P)

  6. Change

    Add in the sour cream and the lemon zest and whisk it in slowly.

  7. Change

    Sift in the flour and salt half at a time. Fold the flour in with a spatula. Repeat, once all the flour is incorporated, with the remaining half.

  8. Change

    Transfer the contents into the baking pan and place in the middle rack of the oven. It should bake for around 40-50 minutes. Check for doneness by inserting a skewer into the middle of the cake. It should come out clean.

  9. Change

    For the frosting, first take the white chocolate and break into little pieces in a heat-proof bowl. Heat 200 grams of the cream with the sugar in a pan.

  10. Change

    When the cream comes to a boil, pour over the broken chocolate pieces and leave it aside for 5 minutes.

  11. Change

    After 5 minutes, start whisking this ganache until a condensed milk-like consistency is achieved. Then cover with cling film (touching the surface of the mixture) and refrigerate preferably for 2-3 hrs.

  12. Change

    To prepare the frosting, pour in the cold chocolate ganache and the remaining cream into a metal pot. Place the metal pot over a bowl with ice. Whisk with an electric whisk until stiff peaks are formed. Once done, refrigerate this too, preferably overnight.

  13. Change

    About 5 minutes before your cake will come out of the oven, prepare the lemon syrup by dissolving the sugar in the lemon juice in a pan and heating it over medium heat just until the first fumes appear. It should be watery and not thick.

  14. Change

    Once your cake is out of the oven, prick it all over its surface with a wooden skewer.

  15. Change

    Pour the hot syrup over the cake and let the cake then cool in the pan for about 10 minutes.

  16. Change

    After that, peel off all the baking papers and let the cake cool on a wire rack until room temperature. Remember, this can take 1-2 hours as the inside of the cake is warmer than the outside.

  17. Change

    Once completely cooled, get hold of a serrated knife and cut the cake into two equal halves. (When eyeballing, measure the height of the cake including the dome)

  18. Change

    Fill the now ice-cold whipping cream into a piping bag and pipe out a layer of cream over the bottom half of the cake.

  19. Change

    Once the layer of cream is done, plop over it the top half of the cake and press gently until the cream oozes out from the sides.

  20. Change

    With that done, use the cream in the piping bag and let your creativity go wild! Once you have done a great job (or you are convinced that you've made a fool of yourself in the piping department like moi) cover the cake and refrigerate for at least 2 hours before serving.

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