We bring you a lemon and white chocolate cake that, with a butter coating and a beautiful decoration in the shape of a white chocolate nest, is an authentic beauty to take to the table on Easter day, or the day you want to make a cake anniversary.

It is an easy cake to make, since it is nothing more than a lemon cake, but it is very beautiful. The combination of lemon flavor with white chocolate is always a success, and it becomes a most moist and melting bite when you eat it with that soft butter coating.

I encourage you to prepare this cake in your celebrations, you will see that you leave everyone in love. And I think this recipe also has two great virtues:

  • It is an easy mona to make and lighter than the traditional stuffed monas.
  • It is a great way to get the most out of your low casserole , as it is an excellent demonstration that your non-stick casseroles are also perfect pans: they are utensils suitable for the oven and in fact, due to their construction, they distribute the heat wonderfully well throughout the oven. the dough, so you can use your low casserole pan to bake pastries without fear.

Let's go with the recipe! Happy celebrations with this lemon cake covered in love.

Low casserole with lid Le Creuset


for the cake

  • 235 g unsalted butter
  • 235g of sugar
  • 1 tsp vanilla essence
  • 1 lemon, grated and squeezed
  • 235 g pastry flour
  • 1.5 tsp baking powder
  • 4 XL eggs
  • 100 g white chocolate, chopped

For the butter cream

  • 50 g unsalted butter
  • 100 g of lemon cream
  • 250g icing sugar
for the nest
  • 100g white chocolate
  • 50 g vermicelli noodles (Chinese or rice noodles)
  • 100 g of mini chocolate eggs

To decorate

  • white chocolate shavings
  • Lemon zest

Le Creuset large spatula , Le Creuset spoon spatula , Le Creuset ceramic bowl and Le Creuset ceramic mini-cocotte


Prepare the lemon sponge cake base:

  1. In your KitchenAid robot with the balloon attachment, cream together the butter, sugar and vanilla until light and fluffy.
  2. Add the lemon zest and juice and beat again for 30 seconds; the mixture will separate, but this is normal.
  3. In a bowl, sift together the flour and baking powder. Crack an egg and add it to the previous mixture of lemon and butter, accompanied by a tablespoon of flour. Beat vigorously for about 20 seconds until all the ingredients are incorporated into the mixture. Repeat with the rest of the eggs.
  4. Sprinkle the remaining flour and beat until well integrated.
  5. Add the chocolate: Use a spoon to gradually add the white chocolate.
  6. With butter or release spray, lightly grease the Le Creuset low casserole pan before pouring the pie crust inside.
  7. Place the pan in the oven, preheated to 190 ºC, and bake for 35 - 40 minutes, until a knife inserted into the center of the cake comes out clean. If the tart browns too much and is not quite done, simply cover it with aluminum foil and return it to the oven for the remaining time.
  8. Once baked, remove the tart from the oven and allow to cool completely with the pan set on a cooling rack.

Prepare the Buttercream Topping:

  1. To make the butter cream, you just have to put all the ingredients in a bowl or in the KitchenAid and mix with the balloon accessory or some rods, and beat until you get a light and fluffy dough.
  2. Reserve in the fridge to settle.

To make the edible nest

  1. Melt the white chocolate in a bowl in a bain-marie , or do it at short intervals in the microwave.
  2. When you have it melted, break the noodles into pieces of about 10 cm and pour the chocolate over them until they are completely covered.
  3. Line the inside of a small bowl with plastic wrap. Using a spoon, spoon the noodles into the bowl, spreading them well around the sides to create a nest shape, making sure there is a hole in the center to lay the eggs. Put in the fridge until cold.

Note: If you want to make a nest without noodles, flat all the way, you can blow up a balloon and spread the chocolate all over the bottom end, making the part you form from the chocolate into a bowl shape. You let the chocolate cool and when it is cold you prick the balloon, thus leaving you with a perfect nest bowl of chocolate.

Assembly of the cake:

  1. When the cake is baked and ready to assemble, spread the lemon buttercream over the top of the cake, smoothing it out with a spatula.
  2. Sprinkle the entire edge of the cake with chocolate shavings and lemon zest.
  3. Remove the nest from the bowl where you have cooled it and remove the film paper. Place the nest in the center of the cake and finish by placing the mini chocolate eggs inside.

Note: Make sure the cake is completely cool before decorating, or butter and nest will melt or lose consistency. It will take at least a couple of hours for it to completely lose heat, so bake the cake a little in advance.

Low casserole with lid Le Creuset

Author of the recipe: Le Creuset

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