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Lemon Wedding Cake

Ingredients

• 3 cups all-purpose flour
• Fluffy buttercream frosting
• 2 1/2 teaspoons baking powder
• 1 1/2 cups salted butter, room temperature
• 1 tsp salt
• 4 1/2 to 5 cups powdered sugar, or added to
• 2 1/2 cups granulated sugar
• 4 tbsp lemon zest, (from about 6 lemons)
• taste
• 1/2 cup unsalted butter, at room temperature
• 4 tsp vanilla extract
• 1/3 cup neutral oil
• 3-4 Tbsp heavy cream
• 2 tsp pure vanilla extract
• 1 tsp lemon extract, (optional)
• 2/3 cup milk
• 6 large egg whites
• 1/2 cup lemon juice, (from about 6 lemons), strained

Directions

1. Preheat oven to 350F.
2. Grease and line three 8-inch baking pans.
3. In a medium bowl, whisk together the flour, baking powder and salt.
4. Set aside.
5. Beat together sugar and lemon zest.
6. This will release all of the fragrant oils in the lemon zest and infuse them in the sugar.
7. Add the butter and vanilla extract; beat until light and fluffy, about 2 to 3 minutes.
8. Add in the oil, vanilla extract and lemon extract; beat until smooth.
9. If you want the cake to be yellow in color, add a few drops of yellow food coloring gel.
10. In a measuring cup, pour in the milk, egg whites, and add the strained lemon juice.
11. Turn the mixer to low speed and, alternating between the dry ingredients and the liquid ingredients, add them to the butter/sugar mixture, until the batter is relatively smooth.
12. Pour the batter evenly into the three prepared baking pans and smooth it out until it reaches the sides.
13. Transfer the cakes to the oven to bake for 22 to 25 minutes, until a skewer inserted into the center comes out clean.
14. Allow the cakes to cool in the pan for about 10 minutes and then invert onto a cooling rack and cool to room temperature.
15. For the frosting: beat together butter and sugar until fluffy, add vanilla and heavy cream until you reach desired consistency.