Little White-Chocolate Lemon-Drizzle Cakes Recipe

Name: Little White-Chocolate Lemon-Drizzle Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: nonstick cooking spray; all-purpose flour; 6 ounces white chocolate, finely chopped; 1 (18 1/4 ounce) package yellow cake mix; 2 teaspoons grated lemon zest; 1/2 cup vegetable oil; 1/3 cup water; 4 large eggs; 1/2 cup fresh lemon juice; For lemon drizzle; 1 cup powdered sugar; 2 tablespoons fresh lemon juice; 1 teaspoon grated lemon zest

Servings: persons

nonstick cooking spray
all-purpose flour
6 ounces white chocolate, finely chopped
1 (18 1/4 ounce) package yellow cake mix
2 teaspoons grated lemon zest
1/2 cup vegetable oil
1/3 cup water
4 large eggs
1/2 cup fresh lemon juice
For lemon drizzle
1 cup powdered sugar
2 tablespoons fresh lemon juice
1 teaspoon grated lemon zest

1
To prepare cakes: Preheat the oven to 350 degrees. Lightly mist 12 (4-inch) tube pans with nonstick spray; dust with flour. Shake out excess flour. Set pans aside.
2
Place white chocolate in a small glass bowl; microwave on medium (50 percent) power until almost melted, stirring every 30 seconds with a small rubber spatula, then stir until smooth. Let cool slightly.
3
Combine cake mix, lemon zest, oil, water, eggs, lemon juice and melted white chocolate in a large mixing bowl. Beat with an electric mixer on low speed for 1 minute. Scrape down the sides of the bowl with a rubber spatula. Beat on medium speed for 2 minutes, until well combined. Spoon batter into prepared pans, filling each 2/3 full.
4
Place pans on the center oven rack. Bake cakes until they spring back when lightly pressed with your finger, 20 to 25 minutes. Let cool on a wire rack for 10 minutes. Run a sharp knife around edge of each cake; invert onto a rack. Invert again and let cool completely, 20 minutes.
5
Meanwhile, prepare lemon drizzle: Sift sugar into a small mixing bowl. Whisk in enough lemon juice to make the glaze smooth and easy to spoon. Fold in zest.
6
Spoon drizzle over each cake, allowing it to run down the middle and sides. Let cakes rest for 20 minutes before serving.

768

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: nonstick cooking spray, all-purpose flour, 6 ounces white chocolate, finely chopped, 1 (18 1/4 ounce) package yellow cake mix, and more.

Yes, Little White-Chocolate Lemon-Drizzle Cakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Little White-Chocolate Lemon-Drizzle Cakes

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