Step 1: Prepare Cake Pans

1. Preheat your oven to 325°F (165°C).

2. Grease and line (2) or (3) 8-inch cake pans with parchment circles.

3. Lightly flour the sides for easy release.

Step 2: Cream Butter, Oil, and Sugar

1. Beat softened butter until smooth.

2. Add vegetable oil and mix until combined.

3. Add granulated sugar and beat for 4–5 minutes until pale and fluffy.

Step 3: Add Egg Whites and Flavor

1. Add egg whites one at a time, beating gently.

2. Mix in lemon zest, lemon juice, and lemon extract.

3. Scrape the bowl to ensure everything blends evenly.

Step 4: Combine Dry Ingredients

1. In a separate bowl, whisk cake flour, baking powder, baking soda, and salt.

2. Add dry mixture to the wet mixture in 3 parts, alternating with buttermilk.

3. Mix just until smooth—overmixing reduces the velvety texture.

Step 5: Bake

1. Divide batter evenly into cake pans.

2. Tap pans gently to release air bubbles.

3. Bake for 25–32 minutes, depending on pan size.

4. Cakes are done when the centers spring back lightly and edges pull away from the pan.

5. Allow cakes to cool 10 minutes in the pan before transferring to a cooling rack.

Step 6: Make the Lemon Cream Cheese Frosting

1. Beat cream cheese and butter until soft and fluffy.

2. Add powdered sugar gradually until thick and smooth.

3. Mix in lemon juice, zest, and vanilla.

4. Adjust sugar or lemon to taste.

5. Chill for 10 minutes if needed to firm.

Step 7: Assemble the Lemon White Velvet Cake

1. Level cake layers if needed for even stacking.

2. Place the first layer on a cake stand.

3. Spread a generous layer of lemon cream cheese frosting.

4. Add the second (and third, if used) layer.

5. Frost the entire cake with a smooth crumb coat.

6. Chill 15–20 minutes.

7. Apply the final coating of frosting and smooth with a spatula.

8. Garnish with lemon zest, lemon slices, or edible flowers.