Lemon White Chocolate Cake at Starbucks

There has been a cake staring me in the eye for months at Starbucks. Since Lauren, Trinh, Andrew and I have basically moved in there—“Do you guys lived here,” asked one Starbucks employee–in our studying for the bar, I decided today to attempt the cake during my 4 pm lull.

“I’m in a lull,” I told a disinterested counterperson, “Please cut me a slice of your finest lemon white chocolate cake.”

She sort of stared blankly and then set to her task. Before I knew it, there was cake before me:

IMG_1.JPG

The cake is resting on a pile of law related work and serves as an apt metaphor for the way bar examiners treat our shriveling spirits. In other words: “Let them eat cake!’

Recruited for the lemon white chocolate cake project was my tablemate Trinh. At the ajoining table, Lauren demonstrated her disgust for all things lemon and white chocolate:

IMG_2.JPG

Being the gentleman that I am, I gave Trinh the first bite. She eyed the cake suspiciously:

IMG_3.JPG

She bit it off her fork and then pondered:

IMG_4.JPG

“Well?” I asked.

She remained stoic. And then:

IMG_5.JPG

Trinh was satisfied.

6 comments

  1. I just want to buy it – not all Starbucks are carrying this

    item – was it just a one-time special event dessert?

    Help, I love this cake!

  2. White Chocolate Lemon Cake

    Don’t be intimidated by the length of this recipe — trust us, it’s worth it! You can make the curd up to 2 days ahead — or, if you’re short on time, you can use 2 cups of store-bought lemon curd. In all, you’ll need 12 ounces good-quality white chocolate, such as Lindt brand. The instructions below yield one 9-inch cake. To make miniature cakes as shown in the photograph, see the note at the bottom of the recipe.

    8 miniature cakes or one 9-inch

    Related:

    • More on food and drink

    • Search ajc.com’s recipes

    Hands on: 2 hours

    Total time: 3 1/2 hours

    For the lemon curd:

    6 lemons

    2 tablespoons cornstarch

    1 cup granulated sugar

    3 eggs

    6 egg yolks

    1/2 cup (1 stick) unsalted butter, cut into pieces

    For the frosting:

    2 1/2 cups heavy cream, divided

    4 ounces good-quality white chocolate, chopped

    3/4 teaspoon vanilla extract

    For the cake:

    1 cup heavy cream, divided

    4 ounces good-quality white chocolate, chopped

    1/2 cup whole milk

    1 teaspoon vanilla extract

    2 3/4 cups all-purpose flour, sifted

    1 teaspoon baking powder

    3/4 teaspoons salt

    1/2 cup (1 stick) unsalted butter, softened

    2 cups granulated sugar, divided

    4 eggs, separated

    For garnish:

    4 ounces white chocolate, shaved into flakes with a vegetable peeler

    To make the lemon curd: Using a zester, peel enough lemons to get 2 tablespoons zest. Set a strainer over a measuring cup and squeeze the lemons, using as many as necessary to yield 3/4 cup juice. In a heavy 2-quart saucepan, stir together cornstarch and sugar until there are no visible lumps of cornstarch. Add the lemon juice and stir until well-blended. Whisk in eggs and egg yolks. Over medium heat, stir in butter and lemon zest. Cook and gently whisk mixture until it is very thick and smooth and almost ready to boil. Do not let it come to a boil. Transfer to a bowl. Place a sheet of plastic wrap directly onto surface and chill until cool, about 1 hour. (Makes about 2 1/2 cups total.)

    To make the frosting: In a saucepan over low heat, combine 1/2 cup cream and white chocolate. Stir occasionally until chocolate melts and mixture is smooth. Transfer to a large bowl and stir in remaining cream and vanilla. Chill until very cold, about 1 hour.

    To make the cake: Butter three 9-inch round cake pans, line with parchment paper, and then butter the parchment paper. Set aside. Preheat oven to 350 degrees.

    In a saucepan over low heat, combine 1/2 cup cream with the white chocolate. Stir occasionally until chocolate melts and mixture is smooth. Remove from heat; stir in remaining 1/2 cup cream, milk and vanilla. Set aside.

    Sift together the flour, baking powder and salt. Set aside.

    Using an electric mixer, in a large bowl cream the butter with 1 cup sugar. Beat in the egg yolks two at a time, scraping down bowl after each addition. Stir dry ingredients into butter mixture in three additions, alternating with the white chocolate mixture. In a separate clean bowl, using clean beaters, whip egg whites into soft peaks. Gradually beat in remaining 1 cup sugar. Continue beating until stiff. Fold whites into cake batter. Divide batter among the three cake pans, spreading evenly. Bake until tester inserted into center comes out clean and cake begins to pull away from sides, 25-30 minutes. Cool on wire racks in pan about 20 minutes, then invert onto racks and remove parchment paper. Cool cakes completely.

    To assemble the cake: Using an electric mixer, beat chilled frosting until stiff peaks form. Place one cooled cake layer on serving plate and spread with a thick layer of lemon curd. Place a second cake layer over the first and spread with more lemon curd. Top with final cake layer. Frost entire cake with frosting and top with white chocolate shavings.

    Note: To make miniature cakes, you will need eight 3-inch cardboard cake circles (available in specialty stores) and either a 12-by-18-inch sheet pan or two 9-by-13-inch pans. Prepare cake as instructed above. When cake is cool, invert onto a flat surface and, using a 3-inch biscuit cutter, cut out 24 rounds. Using an electric mixer, beat chilled frosting until stiff peaks form. Place a round on each of the cake circles. Spread a layer of lemon curd on each circle and top with another round. Spread with more lemon curd and top with a final round. Frost each miniature cake with frosting and top with white chocolate shavings.

    Per miniature cake, using 1 1/2 cups lemon curd: 1,226 calories (percent of calories from fat, 55), 14 grams protein, 127 grams carbohydrates, 4 grams fiber, 78 grams fat (46 grams saturated), 426 milligrams cholesterol, 295 milligrams sodium.

    Per slice (1/12 of 9-inch cake, using about 2 cups lemon curd): 854 calories (percent of calories from fat, 55), 10 grams protein, 89 grams carbohydrates, 2 grams fiber, 54 grams fat (32 grams saturated), 319 milligrams cholesterol, 201 milligrams sodium.

  3. Is it possible to purchase Starbucks lemon loaf by mail? Or is the recipe available to home cooks?

%d bloggers like this: