– 3 ½ cups All-purpose flour – 2 teaspoon Baking powder – 1 teaspoon Baking soda – 1 teaspoon Salt – ¾ cup Unsalted butter room temperature – ¼ cup Oil canola oil or vegetable oil – 1 ½ cups White granulated sugar – 3 Large lemons zested – ¼ cup Lemon juice or one large lemon juiced – ¼ cup Sour cream room temperature – 1 teaspoon Pure vanilla extract – 4 Large eggs room temperature – 1 cup Buttermilk room temperature – 2 cups Unsalted butter slightly cold – 6 cups Powdered sugar sifted – 8 oz White Chocolate Bars melted. I used Lindt white chocolate – ¼ cup Heavy cream – 1 teaspoon Pure vanilla extract – ¾ teaspoon Salt – Lemon wedges for decoration
Preheat the oven to 350°F. Spray three 8-inch cake pans with nonstick. Line 8-inch parchment circles in cake pans. Spray again.A bowl for flour sifting. Add baking powder, soda, and salt. Set aside. Zest and juice one lemon and set aside.
1
Mix butter, oil, and sugar on high for 3 minutes. It will be light and fluffy.Mix lemon zest, juice, vanilla, and sour cream. Medium-mix until blended. Mix one egg at a time on medium until blended.
2
Add ⅓rd dry ingredients and half buttermilk, mixing on low speed. Mix in another ⅓rd of dry ingredients and remaining buttermilk. Finish with remaining dry ingredients. Use a rubber spatula to scrape basin.
3
Fill the 3 cake pans equally with batter. Bake 22-25 minutes. Bake until toothpick comes out clean.Let cakes rest in heated pans for 10 minutes. Transfer to a cooling rack to finish cooling.
4
Let butter cool for 30 minutes on the counter. Sift powdered sugar while waiting. Melt white chocolate in 15-second increments in the microwave. Let chill.Mix butter on high for 3 minutes.
5
Combine white chocolate, heavy cream, vanilla, and salt. Mix low until mixed. High-speed beat lasting 1-3 minutes. It will be fluffy icing.Spread a little frosting on your decorating board.
6
Lay the first cake layer. Apply 1 ½ cups of frosting on the cake. Repeat layer 2. Insert the last cake layer bottom-up.Ice the cake lightly. A light layer with cake chunks popping out.
7
Freeze the cake for 15 minutes to seal crumbs.Finish cake icing. Cake is semi-naked. Cake frosting normally takes 1.5X the recipe.
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