Ingredients

• 6 ounces white chocolate chips
• 1 (18 1/2 ounce) package white cake mix (I like Betty Crocker)
• 2/3 cup water
• 1/3 cup vegetable oil
• 3 eggs
• 2 egg whites
• 2 tablespoons lemon juice
• 1 teaspoon lemon zest, grated
• 1/2 cup lemon curd (I use recipe 46378 - Lemon curd is for the filling)
• 6 ounces white chocolate chips
• 1 (8 ounce) package cream cheese, soft
• 1/4 cup butter, soft
• 1 teaspoon lemon zest
• 1 tablespoon lemon juice
• 3 cups confectioners' sugar, sifted (Important that you sift if you don't want lumps!)

Instructions

1. For the cake:.

2. Melt 6 oz of white chocolate chips in the microwave for about 2 minutes, stirring half way through.

3. Depending on the power of your microwave you may need more or less time.

4. Be sure to watch carefully so that the white chocolate doesn't burn.

5. Cool the white chocolate slightly.

6. Add to the remainder of the cake ingredients and mix well.

7. Pour into two 8-inch round cake pans which have been lined with greased aluminum foil.

8. Bake 28 to 32 minutes or until a cake tester comes out clean.

9. Allow to cool in pans for 10 minutes before turning out onto a rack to cool completely.

10. For the frosting:.

11. Melt the 6 oz white chocolate chips in the microwave using the same procedure as before.

12. Let cool slightly.

13. Meanwhile combine the rest of the ingredients.

14. Add the melted white chocolate.

15. Beat with a mixer until fluffy.

16. For the assembly:.

17. Spread one of the cooled cakes with lemon curd.

18. Place the second cake on top.

19. Frost the top and the sides of the cake.

20. I prefer to keep this cake refrigerated due to the cream cheese frosting.