White Chocolate Cake with Lemon Glaze


This recipe is inspired by David Lebovitz who was inspired by Elle a table. I love white chocolate, so when I saw this recipe for a white chocolate cake, I had to try it!! Since it is the new year and I’m trying to maintain my girlish figure, I swapped half the butter for applesauce. If your not concerned use 11 TBSP butter and skip the applesauce. I also lowered the amount of sugar and used coconut palm sugar instead of regular sugar.

One 8-inch (20cm) cake pan
2 1/2 oz butter, cubed
3 oz apple sauce
6 oz white chocolate, chopped
Zest of one lemon
Pinch of salt
1/2 c coconut palm sugar
2 large eggs, at room temperature
1 cup, plus 1 tablespoon (150g) oat flour

Lemon glaze
1/2 c powdered sugar
2 tablespoons freshly squeezed lemon juice

Spray a 8-inch spring form or square pan and line with bottom with parchment paper. Preheat the oven to 375º.

In a glass bowl a bowl combine butter, white chocolate, lemon zest, and salt together heat in microwave in 30 second intervals, stirring gently, until the chocolate is completely melted.

In a medium bowl whisk together the sugar with the eggs, then whisk in the melted white chocolate mixture.

Stir in the flour, mixing just until no visible bits of flour remain. Do not overmix. Scrape the batter into the prepared pan and bake for 30 to 35 minutes, until a toothpick inserted into the center comes out clean.

Remove the cake from the oven and as soon as it’s cool enough to handle, run a knife around the edge of the cake to release it from the pan, and set the cake on a wire cooling rack, removing the parchment paper. Let the cake cool completely.

Make the glaze by mixing together the powdered sugar with the lemon juice until smooth. Spoon the glaze over the cake.

Serves 9.


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