Start by preheating your oven to 350 degrees Fahrenheit then grease and flour your cake pans. This recipe will make 3 6 inch cakes or 2 8 inches cakes perfectly. I used 3 6 inch cake pans to get the look I desired for my Lemon Cake.
In a stand mixer combine your room temperature butter and sugar then mix until it is light and fluffy. Next, add the eggs one at a time until well combined. Then slowly add the vanilla and lemon juice.
In a separate bowl sift together the cake flour, baking powder and salt then set aside.
Slowly add the flour mixture to the wet ingredients alternating with the buttermilk until everything is combined well. Lastly, add the lemon zest and fold it into the mixture.
If you want to make an ombre cake like I did separate the batter into 3 small bowls. Start with the darkest shade first then you have a good base to go off of for the lighter shades. I found this the easiest way to make the ombre shades.
Place the newly coloured batter into the cake pans and bake at 350 degrees for 25- 30 minutes or until a toothpick comes out clean.
Creamy Lemon Icing
In a stand mixer place the butter and whip until light and fluffy, this can take up to 5 minutes or more, just be patient.
Next, add your icing sugar one cup at a time until it is nice and think, Then add your lemon juice, lemon zest, and vanilla and mix well.
If the icing is a little thick add the heavy cream 1 tablespoon at a time until you reach your desired consistency.
White Chocolate Ganache Drip
Place the ⅓ cup of heavy cream in a microwave-safe bowl and heat for 1-2 minutes in 30-second increments or until it is hot but not boiling.
Add the white chocolate to the hot heavy cream and let sit for 3 minutes before you start siring so that it can soften.
After the 3 minutes are over begin to stir the chocolate and heavy cream together. Be patient it takes a few minutes for it to come together. After the mixture is mixed well and is smooth you can add your desired colour. I chose pink of course.
Putting It All Together
Once your cake is cool completely and your icing is ready, it is time to start icing and decorating your cake.
Start by trimming the tops off of your cakes before you assemble them. Start with the darkest colour cake at the bottom, put a layer of icing in between each layer as you stack it up. If you would like you can also add a little filling for extra flavour, I used a thin layer of strawberry filling in the cake I made.
Once you have all the layers assembled do a thin layer around the outside then place it in the fridge for it to set. This takes about 15-30 minutes. Once the cake is set take it out and apply a thicker layer of icing until you get your desired look. I wanted mine to look a little rustic so I left it looking a little rough.
Drip the cooled white chocolate ganache over the sides of the cake then you are done! Next step is to enjoy a slice of the delicious cake you made!
Recipe by at https://www.livinglifegingerly.com/happy-one-year-blogaversary-entirely-taylor/