As posted on AJC

FOR THE CAKE:

• 3 1/3 cups cake flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
• 2 cups granulated sugar
• 1/3 fresh lemon juice
• 1 teaspoon (packed) grated lemon peel
• 4 eggs
• 1 cup plus 2 tablespoons buttermilk
• 2 1/2 cups fresh blueberries

FOR THE FROSTING:

• 11 ounces good-quality white chocolate (such as Lindt or Bakers) finely chopped
• 12 ounces cream cheese, room temperature
• 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
• 2 tablespoons fresh lemon juice

TO MAKE THE CAKE: Preheat oven to 350 degrees. Butter and flour two 9-inch cake pans. In a medium bowl, sift flour, salt, baking powder and baking soda and set aside. Using an electric mixer, beat butter until fluffy. Gradually add sugar, beating until blended, scraping down sides of bowl occasionally. Beat in lemon juice and peel, then add eggs 1 at a time. Continue to beat until well blended. Beat in dry ingredients in 4 additions alternately with buttermilk, beginning and ending with dry ingredients. Fold in berries by hand. Transfer batter to pans. Bake cakes until tester inserted into center comes out clean, 35 to 40 minutes. Cool cakes in pans on racks. TO

MAKE THE FROSTING: Stir white chocolate in top of double boiler set over barely simmering water until almost melted. Remove and stir until smooth. Cool to lukewarm. Beat cream cheese and butter in large bowl until blended. Beat in lemon juice and cooled white chocolate. Turn cakes out onto work surface. Place 1 cake layer, flat side up, on platter. Spread with 1 cup frosting. Top with second cake layer, flat side down. Spread remaining frosting over top and sides of cake.