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Lemon Gateau Shenandoah Recipe
by Windle Grissett

Lemon Gateau Shenandoah

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

Rating: 5/5
Avg. 5/5 1 vote
Prep time: United States American
Cook time: Servings: 14 Slices


  • Cake:
  • ¾ cup vegetable oil
  • 2 cups granulated sugar
  • 3 large eggs
  • 1 cup milk
  • 1 tablespoon cider vinegar
  • 1 teaspoon vanilla extract
  • 2 tablespoons lemon extract
  • 1 tablespoon grated lemon peel
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 3/4 cups all-purpose flour
  • 1 cup fresh white bread crumbs
  • 2 cups granny smith applesauce
  • Sauce:
  • 1/2 cup granulated sugar
  • 1/4 cup heavy cream
  • 1/2 teaspoon baking soda
  • 1 tablespoon light corn syrup or honey
  • 1/4 cup butter
  • 1 lemon, grated
  • White Chocolate Butter Cream Frosting:
  • 1 cup butter, softened
  • ¾ cup shortening
  • 1 ¾ cup granulated sugar
  • 4 tablespoons all-purpose flour
  • 1 cup grated white chocolate, or almond bark
  • 1 cup milk
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon peel grated
  • 1 jar seedless raspberry jam or preserves


  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.