Lemon Gateau Shenandoah Recipe

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I created this lovely masterpiece in honor of my daughter Shenandoah whom has chosen to follow in my foot steps. As a child she loved lemons, and still does

Prep time:
Cook time:
Servings: 14 Slices


Cost per serving $1.57 view details


  1. Preheat oven to 350°F (175°C). Grease and flour cake pan. Set aside.
  2. Mix all ingredients and blend well. Divide and pour into two prepared 9 inch pans and bake for 25 to 35 minutes, or until cake springs back when pressed in the center.
  3. For The Sauce:
  4. Combine all ingredients in a large saucepan. Cook until butter is melted. Boil for 3 minutes, stirring constantly.
  5. Remove cake from oven. Brush sauce over top of hot cake immediately.Place in freezer, allow to freeze.
  6. White Chocolate Butter Cream Frosting:
  7. In small saucepan cook flour and milk until it forms a ball, stirring constantly. Cool to room temperature, fold in white chocolate.
  8. With an electric mixer, beat butter and sugar until fluffy.
  9. Beat both mixtures together on high speed until fluffy and smooth. Add vanilla and lemon beat until combined. Refrigerate for about 1/2 hour, until it is of spreading consistency.
  10. Assembly:
  11. Place one layer on cake plate, spread seedless raspberry jam (leaving ½ inch from edge).
  12. Pipe or spread thin layer of butter cream frosting over raspberry.
  13. Place second layer on top and spread butter cream over top and on sides.
  14. By dipping spatula in warm water spread frosting evenly out over cake until surface is smooth.
  15. Use any remaining frosting to decorate cake, or decorate with fresh raspberries and white chocolate curls.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 273g
Recipe makes 14 servings
Calories 979  
Calories from Fat 449 46%
Total Fat 50.95g 64%
Saturated Fat 18.44g 74%
Trans Fat 3.97g  
Cholesterol 98mg 33%
Sodium 729mg 30%
Potassium 208mg 6%
Total Carbs 125.05g 33%
Dietary Fiber 1.8g 6%
Sugars 75.39g 50%
Protein 8.01g 13%
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