Apply shortening on the mold. Pour in the batter evenly.
Bake in the preheated oven at 170C/340F for 20 minutes. Put the cakes on a rack, and cover with plastic film to keep the moisture. Leave them until they cool down completely.
Put the white chocolate in a bowl over hot water to melt the chocolate. Add grated lemon peel and mix well.
Coat the whole surface of the completely cooled down cakes. When the coating gets firm, coat with another layer.
Decorate with the decorating pen. Let them cool down in the refrigerator for about an hour.
If you don't have a lemon shaped cake mold like that one I used, you can pour the batter in muffin cups or madeleine liners.
Story Behind this Recipe
My mother and I love lemon cakes. I tried to recreate the lemon cake I received as a gift. I halved the amount from a pound cake recipe and slightly modified it for this cake's batter. Use lemon chocolate or coating white chocolate if you can find it!
Don't over-mix after you add the flour. If you can't get the coating chocolate, you may use white chocolate. However, normal white chocolate is rich and sweet, so it may be better to slightly reduce the amount of sugar. Use a local well-ripened lemon.