White Cake Recipe with Cake Flour: Velvety and Fluffy Bake

Instructions:

1. Preheat oven to 350°F (175°C). Grease two 9-inch round cake pans with butter and line the bottoms with parchment paper.
2. In a large bowl, cream the softened butter (170g) and granulated sugar on medium-high for 3-5 minutes until the mixture is pale and fluffy.
3. Add egg whites one at a time, beating well after each addition, then stir in the vanilla extract and lemon juice.
4. Whisk together the sifted cake flour, baking powder, and salt.
5. Gradually add the dry ingredients to the butter mixture, alternating with the milk (Dry → Milk → Dry). Mix on low speed only until just combined.
6. Divide the batter evenly between the two pans and bake for 28-32 minutes, or until a toothpick inserted into the center comes out clean.
7. Remove from oven and cool on a wire rack, then chill the cake layers in the refrigerator for 2 hours to ensure clean frosting.
8. Prepare the buttercream by beating together the unsalted butter (225g), powdered sugar, heavy cream, vanilla extract, and salt until smooth.
9. Frost the chilled cake layers and serve.