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Ingredients
  • subheading: FOR THE CAKE:
  • 2 ½ c. all-purpose flour
  • 1 ¾ tsp. baking powder
  • ½ tsp. baking soda
  • ¼ tsp. kosher salt
  • 1 stick salted butter (½ cup), melted and cooled to room temperature
  • ½ c. olive oil
  • 1 ¾ c. granulated sugar
  • 3 large eggs, room temperature
  • 2 tsp. vanilla extract
  • 1 c. buttermilk, room temperature
  • 2 tbsp. lemon zest (from 2 lemons)
  • ⅓ c. fresh lemon juice (from 2 to 3 lemons)
  • Nonstick baking spray with flour
  • subheading: FOR THE LEMON BUTTERCREAM:
  • 1 c. salted butter, room temperature
  • 4 oz. cream cheese, room temperature
  • 1 tbsp. lemon zest (from 1 lemon)
  • 5 ½ c. confectioner's sugar
  • 3 tbsp. fresh lemon juice (from 1 lemon)
  • 3 to 4 drops yellow food coloring, optional
  • subheading: TO ASSEMBLE:
  • White chocolate curls, and/or edible flowers
Steps
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