White chocolate and lemon pound cake



Lemon pound cake is a simple but special dessert that is always appreciated by all. Together with Maestro Iginio Massari, we will show you how to turn it into a masterpiece of pastry making, with a few simple tricks. Lemon and white chocolate pound cake will be perfect for breakfast, a snack, or served as a dessert at the end of dinner. Making the dough is very simple: just blend all the ingredients together at the right temperature. The lemon juice will be completely absorbed, and its scent will spread through the air, slice after slice. The icing allows you to obtain a shiny cake, but at the same time serves to make it impermeable, so it remains soft for a long time. However, we are quite sure that you will not be able to test this out since the lemon and white chocolate pound cake will not be around long enough!


Ingredients for 2 6x3 inch (16x8 cm) molds 16x8 cm
Flour 00 1 ½ cup (150 g)
Butter ⅔ cup (145 g) - (soft, pomade)
Eggs 1 ¾ cup (230 g) - (about 4 at room temperature)
White chocolate ¾ cup (85 g)
Sugar 1 cup (130 g)
Acacia honey 1 tbsp (20 g)
Lemon juice 1 tbsp (15 g)
Lemon peel 2 tsp (10 g)
Baking powder 1 ⅓ tsp (6 g)
Fine salt ⅓ tsp (2 g)
For the topping
Apricot jam ⅔ cup (70 g)
For the lemon syrup
Sugar ½ cup (100 g)
Water 3 ½ tbsp (50 g)
Lemon juice 3 ½ tbsp (50 g)
Lemon peel 1
For the icing
Powdered sugar ¾ cup (100 g)
Water 1 ¾ tbsp (25 g)

How to prepare White chocolate and lemon pound cake

To prepare the lemon and white chocolate pound cake, first make sure all the ingredients are at room temperature of 75° F (24-25° C). Grate the lemon rind and squeez out the juice, then cut the chocolate into cubes 1. In a large mixer equipped with blades, pour in the eggs, sugar, lemon juice 2, salt 3,

baking powder 4, grated lemon rind 5, white chocolate cut into cubes 6,

butter 7, flour 8 and honey 9

Run the blades at maximum speed and mix everything for 2 and a half minutes until a smooth mixture is obtained 10. Butter and flour two 6x3-inch (16x8 cm) pans and transfer the dough inside, dividing it equally 11. Now dip a knife in melted butter 12,

insert it in the center of the pound cake 13, move it gently and pull it out to create a cut. Do the same for the other. In this way it will rise evenly as it bakes. Bake the pound cakes in a static oven at 365° F (185° C) for 15 minutes, then at 330° F (165° C) for 30 minutes. Remove and let cool 14. In the meantime, prepare the lemon syrup. Pour the water and sugar 15 into a saucepan.

Add the lemon zest with a knife 16 and bring to a boil 17. In another bowl, pour the lemon juice 18.

When the syrup begins to boil, pour it unfiltered on the lemon juice while hot 19. Now make the icing. In another bowl pour the powdered sugar, water 20 and stir with a whisk until all the lumps dissolve 21. The mix should be rather watery.  

Pour the jam into a saucepan and bring it to a boil 22. Remove the pound cakes 23 and put them on a rack placed on a baking tray. Using a brush, brush the surface and the sides with lemon syrup 24

Brush the pound cakes with jam 25 and then with the icing 26, covering the sides and the surface 27.

Transfer the cake back into the oven at 450° F (250° C) for 5 minutes until it is dry. Once baked, it should not be sticky when touched 28. Decorate to taste with candied citrus peel if desired 29, then serve your lemon and white chocolate and lemon pound cake 30


The pound cake can be stored for 1 week at room temperature under a glass cloche. Alternatively, you can freeze it for about 1 month. 


To make this cake, we used the principle of homogenization. Room temperature ingredients and using the mixer’s maximum speed will ensure the best results.

The icing makes the plumcake impermeable, so it will be softer and keep for a longer time.