This Lemon & White Chocolate Simnel Cake is for those of us that like the idea of having a traditional Easter cake but who don't like heavy fruit cakes or marzipan. A moist lemon drizzle cake is topped with white chocolate ganache and Lindt white chocolate truffles for a super easy, great looking and tasty alternative!
Line a 20cm springform cake tin with parchment on the bottom and sides.
Juice 4 Large Lemons.
Strain the juice so it is free from pips and pulp. You should have around 10 tbsp of lemon juice.
Make the Cakes
Add 190g Salted Butter and 260g Caster Sugar to a large mixing bowl.
Beat until light and fluffy.
Add the first of 3 Large Eggs and continue whisking until well combined. Beat until the mix is light and creamy.
Add the second egg and continue whisking again.
Repeat for the remaining eggs.
Add 3 tbsp Lemon Juice and whisk in fully.
Add 3 tbsp Milk and whisk in fully.
Using a silicone spatula or wooden spoon, fold in 260g Self Raising Flour and ¼ tsp Sea Salt Flakes.
Stop folding as soon as the flour is combined.
Pour the batter into the lined tin.
Bake for around 45 minutes - until golden brown and a skewer comes out clean.
Make the Drizzle
When the cakes are nearly cooked, add 7 tbsp Lemon Juice and 85g Caster Sugar to a small saucepan.
Heat gently whilst stirring to dissolve the sugar.
Once the syrup starts bubbling, take it off the heat. This should take no more than 3 to 4 minutes.
Once the cake is out of the oven, use a skewer or something long and pointy to poke holes in the top of the cake.
Take your time to make the holes as even as possible.
Spoon the syrup over the cake. Keep going until all the syrup has been absorbed.
Leave the cake to cool fully.
Make the White Chocolate Ganache
Break 200g White Chocolate up into a heatproof bowl or small saucepan. Add 100ml Double Cream.
Blitz for 30 seconds in the microwave and stir thoroughly. Or put the pan on a very low heat and keep stirring until the chocolate is melted and totally combined with the cream.
Blitz in 10 second intervals and stir thoroughly each time if using the microwave.
Crumb Coat the Cake Top
If your cake is a little domed, use a large knife to level it off. (Do not flip it over like I did in the photo – this was an error!)
Whilst the ganache is still super runny, use a spatula to spread some of the ganache over the top of the cake.
Make sure to go right to the edges. This will harden and make the rest of the ganache easy to spread.
Leave the ganache on the side to cool and set a little. Cover it with clingfilm so a skin doesn’t form. Do not put it in the fridge unless your kitchen is overly hot.
Put the cake in the fridge to chill.
Decorate the Cake
Once the ganache has cooled and thickened (at least an hour) and the cake has chilled, put the cake on your stand or whatever you are serving it on.
Dollop the ganache on top of the cake and gently spread it towards the edges.
You are looking to achieve a smooth even layer over the whole cake which extends right to the edges. Be patient.
Evenly space 11 Lindt White Chocolate Truffles around the outer edge of the top. Press them very lightly into the ganache.
And the cake is ready to serve!
Step by Step Video
Important! If you have adjusted the serving size of this recipe, the cooking time will vary. A larger cake will take longer to cook and a smaller cake will take less. But if you are increasing the recipe, you might want to consider making multiple smaller cakes rather than a massive one. Don’t forget that the tin size will also need to be adjusted.