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Lemon & White chocolate pound cake

Course Dessert
Cuisine Italian
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 8
Author Giulia


  • 4 medium eggs, at room temperature (about 260 g)
  • 200 g caster sugar
  • 100 g white chocolate, melted
  • 150 g butter, melted
  • 3 organic lemons, grated peel and squeezed juice
  • 250 g plain flour
  • about 8 g of baking powder

Frosting ingredients:

  • 250 g mascarpone cheese
  • 100 ml cream, whipped
  • grated peel of 1 lemon
  • 2 tablespoons icing sugar
  • strawberries and cherries
  • mint leaves


  • Preheat the oven to 180°C, melt the white chocolate in a double boiler and the butter on a very low heat or in the microwave.
  • Beat the eggs and the sugar until the mixture becomes light and fluffy. Pour in the melted butter and white chocolate and whip the batter.
  • Add the flour, the baking powder, the sieved lemon juice and the lemon peel. Stir until everything is evenly mixed.
  • Pour into a rectangular cake tin, previously greased and floured. Bake for about 1 hour until golden and dry in the centre (use a toothpick to check). Let it cool down completely before unmould.
  • Make the frosting: whisk the mascarpone cheese with the whipped cream, 2 tablespoons of icing sugar and the finely grated zest of a lemon. Spread the mascarpone frosting over the cake, then decorate with plenty of strawberries and cherries and a few mint leaves. Serve immediately or store the cake in a cool place until ready to serve it.
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