|| Lemon White Cake || Preheat oven to 350 degrees and grease three 6-inch pans. Cream room temperature butter and sugar together until fluffy. Add the vanilla and lemon zest. Add the egg whites all at once and continue to mix until combined. 

In a separate bowl, sift the flour, salt, and baking powder and add to the butter mixture. Mix on low and then slowly add the whole milk. Scrape down the sides of the bowl and mix again until creamy.

Divide the batter between the cake pans and bake in the oven for 30-35 minutes.

|| Citrus Curd || Whisk the citrus juices together with the eggs and sugar until combined. Pour into a saucepan over medium heat until the sugar has dissolved. Cut the butter into dice-sized cubes and add to the mixture. Raise the heat up to medium/high and continue whisking until the mixture starts to thicken. Lower the heat if it starts to boil. Once the mixture has thickened, transfer to a bowl and cover with plastic wrap. Refrigerate for two hours. 

|| Frosting || Cream the butter and vanilla together on low. Slowly add the powdered sugar. Continue to mix until the mixture is no longer chunky. Add the cream one tablespoon at a time until you reach your desired texture. Keeping the mixer on low and using the paddle attachment will insure a creamy and smooth buttercream. 

|| White Chocolate Ganache || Use a double boiler to melt the white chocolate chips with the cream and Americolor. The mixture should drizzle when hot. If it’s too thick, add more cream and test again. Wait for the ganache to cool a bit until you get your desired consistency for the drip you want. 

Place cakes between layers of citrus curd. Frost cake. Add drips of ganache to edge of cake. Decorate with organic fresh flowers, sprinkles, and gold leaf as desired.