Lemon Cake with White Chocolate Sauce
Ingredients
- 4 eggs
- 2 cups sugar
- 2 cups milk
- 1.5 cups vegetable oil
- grated zest of 2 lemons
- 4 tablespoons fresh lemon juice
- a little vanilla
- 2 teaspoons baking powder
- 3 cups flour
Sauce
- 100g white chocolate
- 30g heavy cream
- 1 tablespoon lemon juice
Release agent
- 50g butter
- 50g vegetable oil
- 50g flour
Preparation
Beat eggs, sugar, and vanilla with a mixer until fluffy, creamy, and stretchy
Add milk, vegetable oil, and lemon juice in order and mix a little with the mixer
Mix baking powder and flour, sift them, and gradually add to the mixture while mixing with a spatula
Mix for a few seconds on low speed with the mixer
Add the grated lemon zest and mix with a spatula
Pour the batter into a mold that has been greased with release agent and placed in the freezer
Bake in a preheated oven at 160 degrees Celsius for about one hour
Sauce
Melt white chocolate using a double boiler
Add heavy cream and lemon juice, and stir over steam until smooth
If the sauce is thick, add another tablespoon of lemon juice
Release agent
Mix butter, vegetable oil, and flour with a mixer until creamy
Store in the freezer
When ready, apply to all parts of the mold and place the mold in the freezer for 15 minutes
