# Ingredient List:
→ Vanilla Sponge
01 - 2½ cups all-purpose flour
02 - 2½ tsp baking powder
03 - ½ tsp salt
04 - 1 cup unsalted butter, softened
05 - 1¾ cups granulated sugar
06 - 4 large eggs, room temperature
07 - 1 tbsp vanilla extract
08 - 1 cup whole milk, room temperature
→ Lemon Frosting
09 - 1 cup unsalted butter, softened
10 - 4 cups powdered sugar, sifted
11 - 2 tbsp fresh lemon juice
12 - 2 tsp lemon zest
13 - 2–3 tbsp whole milk
→ White Chocolate Drip
14 - 1 cup white chocolate chips or finely chopped white chocolate
15 - ⅓ cup heavy cream
16 - Gel food coloring, optional, for pastel shades
→ Decoration
17 - Edible flowers such as violets, pansies, and rose petals, pesticide-free and food-safe
18 - Sprinkles, optional
19 - Lemon zest, optional
# Directions:
01 - Preheat oven to 350°F. Grease and line three 8-inch round cake pans with parchment paper.
02 - In a medium bowl, whisk together flour, baking powder, and salt.
03 - In a large bowl, beat softened butter and sugar until light and fluffy, approximately 3–4 minutes.
04 - Add eggs one at a time to the butter mixture, beating well after each addition. Mix in vanilla extract.
05 - Alternate adding flour mixture and milk to the butter mixture, beginning and ending with flour, mixing until just combined.
06 - Divide batter evenly among prepared pans. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean. Cool cakes in pans for 10 minutes, then turn out onto wire racks to cool completely.
07 - Beat softened butter until creamy. Gradually add sifted powdered sugar, beating until smooth. Mix in lemon juice, lemon zest, and enough milk to achieve a spreadable consistency.
08 - Level cooled cakes if necessary. Place one cake layer on a serving plate and spread a generous layer of lemon frosting on top. Repeat with remaining layers, then frost the top and sides of the cake smoothly.
09 - Heat heavy cream until just simmering without boiling. Pour over white chocolate in a heatproof bowl. Let sit 2 minutes, then stir until smooth. Tint with gel food coloring if desired. Cool until slightly thickened but still pourable.
10 - Using a spoon or squeeze bottle, gently drip white chocolate ganache around the edge of the cake, letting it run down the sides. Pour remaining ganache on top and spread gently.
11 - Arrange edible flowers, sprinkles, and extra lemon zest on the top of the cake as desired.
