Lemon Kitkat Cake with Lemon White Chocolate Buttercream

cakebycourtney.com

Mazie Smith

subheading: FOR THE CAKE:

3 cups (345 g) cake flour

2 teaspoons (8 g) baking powder

½ teaspoon (3 g) salt

¾ cup (169.5 g) unsalted butter, at room temperature

1 ¾ cup (350 g) granulated sugar

¼ cup (2 oz.) instant lemon pudding mix

6 large egg whites, at room temperature

1 ¼ cup (300 g) buttermilk, at room temperature

1 teaspoon (4.2 g) lemon extract

Yellow food coloring optional

subheading: FOR THE WAFER COOKIE CRUNCH FILLING:

1 ½ cups (75 g) milk powder, divided

8.8 ounces (250 g) lemon wafer cookies, crushed but not finely ground

zest of one lemon

½ cup (113 g) unsalted butter, melted

6 ounces white chocolate chips, melted

subheading: FOR THE LEMON WHITE CHOCOLATE BUTTERCREAM:

6 ounces white chocolate chips

¼ cup (60 g) heavy whipping cream

2 cups (452 g) unsalted butter, slightly cold

6 cups (750 g) powdered sugar, measured then sifted

2 teaspoons (8.4 g) lemon extract

Pinch of salt

Yellow food coloring, optional

Directions at cakebycourtney.com

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