Ingredients:

  • 2 ¼ cups (280g) cake flour, sifted
  • 1 ½ cups (300g) granulated cane sugar
  • 1 tbsp (12g) baking powder
  • ½ tsp (3g) fine sea salt
  • ¾ cup (170g) unsalted butter, softened
  • 4 large (120g) egg whites, room temperature
  • 1 cup (240ml) plain non-fat Greek yogurt
  • 2 tsp (10ml) pure vanilla extract
  • 1 tbsp (15ml) lemon juice
  • 1 cup (225g) unsalted butter, softened
  • 3 cups (360g) powdered sugar, sifted
  • 3 tbsp (45ml) heavy cream
  • 1 tsp (5ml) vanilla bean paste
  • 1g salt

Instructions:

  1. Preheat oven to 350°F (175°C). Grease two 8-inch cake pans with butter and line the bottoms with parchment paper. Dust the sides with flour and tap out the excess.
  2. In a large bowl, beat the softened butter and cane sugar on medium-high speed until pale and fluffy (about 3-4 minutes). Stir in the vanilla extract and lemon juice.
  3. Slowly add the sifted cake flour, baking powder, and salt, alternating with the Greek yogurt. Start and end with the flour, mixing on low speed just until combined.
  4. In a separate clean bowl, whip the egg whites on high speed until stiff peaks form. Gently fold the whites into the main batter using a rubber spatula with a cut-and-fold motion.
  5. Divide the batter evenly between the two pans. Bake for 30 minutes or until a toothpick inserted into the center comes out clean. Cool completely before frosting.
  6. To make the frosting, beat the butter until smooth. Gradually add powdered sugar, heavy cream, vanilla bean paste, and salt. Beat until fluffy.