# What You Need:
→ Vanilla Sponge
01 - 2 1/2 cups all-purpose flour
02 - 2 1/2 teaspoons baking powder
03 - 1/2 teaspoon salt
04 - 1 cup unsalted butter, softened
05 - 1 3/4 cups granulated sugar
06 - 4 large eggs, room temperature
07 - 1 tablespoon 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 tablespoons fresh lemon juice
12 - 2 teaspoons lemon zest
13 - 2 to 3 tablespoons whole milk
→ White Chocolate Drip
14 - 1 cup white chocolate chips or finely chopped white chocolate
15 - 1/3 cup heavy cream
16 - Gel food coloring, optional, for pastel shades
→ Decoration
17 - Edible flowers such as violets, pansies, or rose petals, pesticide-free and food-safe
18 - Sprinkles, optional
19 - Lemon zest, optional
# Step-by-Step 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 together until light and fluffy, approximately 3 to 4 minutes.
04 - Add eggs one at a time to the butter mixture, beating well after each addition. Mix in vanilla extract until fully combined.
05 - Alternately add 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 to 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 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. 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 top of the cake as desired.
