Preparation

Step 1: Prepare the Pound Cake Batter

1. Preheat your oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper.

2. In a large mixing bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.

3. In another large bowl, cream the butter and sugar together until light and fluffy (about 3-5 minutes).

4. Beat in the eggs one at a time, making sure each is fully incorporated before adding the next.

5. Stir in the vanilla extract, lemon zest, and lemon juice.

6. Add the dry ingredients in three additions, alternating with the sour cream. Mix until just combined.

7. Gently fold in the crushed Golden Oreos.

Step 2: Bake the Cakes

1. Divide the batter evenly between the prepared pans and smooth out the tops.

2. Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean.

3. Let cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

Step 3: Make the Lemon Buttercream

1. In a large bowl, beat the butter until smooth and creamy.

2. Gradually add the powdered sugar, one cup at a time.

3. Add the lemon juice, lemon zest, and vanilla extract.

4. If the buttercream is too thick, add a tablespoon of heavy cream at a time until desired consistency is reached.

5. Add a few drops of yellow gel coloring for a vibrant lemon look (optional).

Step 4: Assemble the Cake

1. Level the cake layers if needed. Place the first cake layer on a cake stand or serving plate.

2. Spread a thick layer of lemon buttercream, sprinkle with crushed Golden Oreos.

3. Add the second cake layer and repeat.

4. Place the final cake layer on top and apply a thin crumb coat of buttercream over the entire cake. Chill for 30 minutes.

5. Once chilled, apply a smooth final layer of buttercream.

Step 5: Add the Lemon Drip and Toppings

1. In a small saucepan, melt the white chocolate chips and heavy cream together over low heat. Stir until smooth.

2. Add lemon juice and a drop of yellow coloring if desired. Let cool slightly.

3. Drip the glaze around the edges of the cake and pour some on top.

4. Pipe swirls of leftover buttercream on top and decorate with crushed Golden Oreos and lemon zest.