Speckled springtime lemon and white chocolate cake

Speckled springtime lemon & white chocolate cake

by Jane Hornby

A cake speckled like a golden egg (paintbrush at the ready) and topped with simple candied lemons

  • Vegetarian

  • Serves12
  • CourseDessert
  • Prepare45 mins
  • Cook30 mins
  • Total time1 hr 15 mins
  • Pluscooling


  • 250g butter, very soft, plus extra for greasing
  • 4 tbsp sunflower oil
  • 300g caster sugar
  • 2 unwaxed lemons, finely grated zest and juice (to give about 90ml)
  • 6 British Blacktail Medium Free Range Eggs
  • 300g self-raising flour
  • 30g cornflour
  • 1 tsp vanilla extract
  • 100g Cooks’ Ingredients White Chocolate, finely chopped
  • 1 unwaxed lemon, finely grated zest, then thinly sliced
  • 300ml double cream
  • 50g caster sugar
  • 1 tsp Cooks’ Ingredients Gold (or Silver) Lustre Spray
  • ½ tsp clear spirit such as gin or vodka
  • Small handful blueberries, some thinly sliced
  • 2 tsp Cooks’ Ingredients Pretty Rose Petals
  • 2 sprig/s lemon thyme, picked into tufts