A lemon cake with white chocolate is a soft cake that is easy to make. The white chocolate is a sweet counterpart to the fresh cake.
Lemon and white chocolate is a perfect combination, the sour lemon and the sweet white chocolate balance each other out, making it work so well. This is also true in this fantastic lemon cake with white chocolate, where both the zest and juice of the lemon are used.
This lemon cake is so moist that it is a bit crumbly, which shows that the cake is perfect and not too dense. A dense cake weighs heavily, while you prefer to take another piece of a light cake.
This recipe contains the following allergens. Click on the allergen to search for alternative recipes.
Made by Véronique
Published at 2025-08-14, this recipe is for 8 persons and takes 1 hours 20 minutes.
Founder of Ohmydish (since 2014), she prefers to spend all day in the kitchen. Once working in the hospitality industry as an independent chef, she loves helping you gain confidence in the kitchen. With her easy-to-follow recipes, handy tips, and cooking knowledge, you'll make the most delicious dishes yourself! The recipes are accessible to everyone, from beginners to advanced home cooks.
Updated at: 2025-09-19
Make sure the butter and eggs are at room temperature.
Grease the cake pan with butter and optionally line it with baking paper. Preheat the oven to 170 degrees Celsius.
Beat the butter together with sugar in an electric mixer until fluffy.
Add the eggs one by one and only add the next once the previous one is fully incorporated.
Sift the flour together with 10 grams of baking powder and gradually add this.
Grate 2 lemons and squeeze the juice out of 1.5 lemons. Add this and stir until smooth batter.
Pour the batter into the cake pan and bake the cake until done in about 40 to 50 minutes, the exact baking time depends on the oven.
Carefully open the door and check with a wooden skewer if the cake is done. If the skewer comes out clean, the cake is done.
Leave the oven door slightly open; if you open it fully, the cake will sink.
After about 10 to 15 minutes, take the cake out of the oven and let it cool.
Meanwhile, melt the white chocolate; it's best to do this using a bain-marie. Fill a small pot with a little water and place a suitable bowl on top. Break the chocolate into pieces in the bowl and melt it slowly by heating the water.
You can now spread the melted white chocolate over the cake, or place it in a piping bag first and make stripes over the cake.
Optionally decorate with a slice of lemon and let the white chocolate harden. You can do this in the fridge if you want, but it’s not strictly necessary. Enjoy!
Can I stir white chocolate into the batter?
You can stir in pieces of white chocolate, but be aware that chocolate contains fat, which will make the cake greasier and therefore crumbly. You might want to use a little less butter to avoid this.
How long can I keep the cake?
Store the cake preferably outside the fridge; depending on the temperature, you can keep it for up to 4 days.
Per 1 serving / piece:
| Amount | Ingredient | Allergens | Kcal | Carbs | Carbs of which sugars | Fat | Fat of which saturated | Protein | Fibers | Sodium | Iron | Calcium | Magnesium | Potassium | Phosphorus | Copper | Zinc | Iodine | Selenium | Vitamin C | Vitamin D | Vitamin A | Vitamin B1 | Vitamin B2 | Vitamin B6 | Vitamin B12 | Vitamin B11 | Vitamin E | Vitamin K | Vitamin K1 | |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 25 | gram | butter | milk | 183.75 | 0.18 g | 0.18 g | 20.63 g | 13.50 g | 0.18 g | - | 1.25 mg | 0.03 mg | 3.25 mg | 0.50 mg | 3.75 mg | 5.00 mg | - | 0.02 mg | - | - | - | 0.30 mg | 0.25 mg | - | 0.01 mg | - | - | - | - | - | - |
| 25 | gram | sugar | 100.50 | 24.75 g | 24.75 g | - | - | - | - | - | 0.03 mg | - | 0.50 mg | 1.00 mg | - | - | 0.01 mg | - | - | - | - | - | - | - | - | - | - | - | - | - | |
| 0.38 | eggs | egg | 32.40 | 0.25 g | 0.05 g | 2.25 g | 0.56 g | 2.81 g | - | 27.00 mg | 0.41 mg | 11.25 mg | 2.25 mg | 29.25 mg | 40.50 mg | 0.02 mg | 0.29 mg | 7.88 µg | 6.91 µg | - | 0.41 mg | 0.05 mg | 0.02 mg | 0.07 mg | 0.03 mg | 0.52 µg | 13.50 µg | 0.25 mg | 0.06 µg | - | |
| 0.25 | lemons | 10.80 | 1.95 g | 0.90 g | 0.12 g | - | 0.15 g | 0.66 g | 0.60 mg | 0.03 mg | 3.00 mg | 3.00 mg | 45.00 mg | 6.00 mg | 0.02 mg | 0.03 mg | - | - | 13.50 mg | - | - | 0.02 mg | 0.01 mg | 0.01 mg | - | 2.40 µg | - | - | - | ||
| 25 | gram | flour | gluten | 91.00 | 17.45 g | 0.38 g | 0.38 g | 0.05 g | 2.85 g | 0.70 g | 0.50 mg | 0.25 mg | 5.00 mg | 5.00 mg | 45.00 mg | 25.00 mg | 0.08 mg | 0.28 mg | - | - | - | - | - | 0.03 mg | 0.03 mg | 0.07 mg | - | 8.75 µg | - | - | - |
| 1.25 | gram | baking powder | 1.11 | 0.28 g | - | - | - | - | - | 0.25 mg | - | - | - | 0.06 mg | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | |
| 12.5 | gram | white chocolate | milk, soy | 70.00 | 7.25 g | 7.13 g | 4.16 g | 2.56 g | 0.95 g | - | 13.75 mg | 0.04 mg | 31.25 mg | 3.25 mg | 42.50 mg | 25.00 mg | 0.06 mg | 0.06 mg | - | - | - | - | 0.01 mg | 0.01 mg | 0.06 mg | 0.01 mg | - | 1.25 µg | - | - | - |
| 489.56 | 52.10 g | 33.37 g | 27.53 g | 16.68 g | 6.94 g | 1.36 g | 43.35 mg | 0.77 mg | 53.75 mg | 14.50 mg | 166.56 mg | 101.50 mg | 0.18 mg | 0.68 mg | 7.88 µg | 6.91 µg | 13.50 mg | 0.71 mg | 0.30 mg | 0.08 mg | 0.16 mg | 0.12 mg | 0.52 µg | 25.90 µg | 0.25 mg | 0.06 µg | - | ||||
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