Instructions

MAKE THE LIGHTENED LEMON LOAF:
1. Preheat oven to 350°F (175°C). Grease and line a 9x5-inch loaf pan with parchment paper.
2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
3. In a large bowl, cream butter and sugar with an electric mixer until light and fluffy, about 4-5 minutes.
4. Beat in eggs one at a time, mixing well after each addition.
5. Add vanilla extract and lemon zest, mixing until combined.
6. In a small bowl, combine sour cream and milk.
7. Alternately add the dry ingredients and the sour cream mixture to the butter mixture, beginning and ending with flour mixture. Mix just until combined.
8. Gently fold in lemon juice, being careful not to overmix and maintain batter structure.
9. Pour into prepared pan and smooth the top.
10. Bake for 50-55 minutes until golden brown and a toothpick inserted in center comes out clean.
11. Cool in pan for 10 minutes before turning out onto a wire rack.

PREPARE THE LEMON SYRUP:
12. While cake bakes, combine lemon juice and sugar in a small saucepan.
13. Heat over medium heat, stirring until sugar completely dissolves.
14. While cake is still warm, brush syrup all over the surface for extra moisture and lemon flavor.

MAKE THE LEMON BUTTERCREAM:
15. In a large bowl, beat butter with an electric mixer until light and fluffy, about 5 minutes.
16. Gradually add sifted powdered sugar, beating until smooth and creamy.
17. Add lemon juice, lemon zest, and salt. Beat until well combined and pipeable consistency.
18. Divide buttercream into portions and tint with food coloring to create yellow, pink, and purple for variety.

CREATE THE WHITE CHOCOLATE COLLAR:
19. Melt white chocolate gently in a double boiler or microwave in 30-second intervals until smooth.
20. Spread a thin, even layer on parchment paper, sizing it to wrap around the loaf circumference (about 12x4 inches).
21. Let set until just firm but still flexible, about 10-15 minutes.
22. Carefully wrap around the cooled loaf, pressing gently to adhere. Trim excess if needed.

PIPE THE BUTTERCREAM FLOWERS:
23. Using star tips (sizes 16, 18, 21), pipe various flowers across the top of the cake.
24. Create roses by piping spirals, daisies with petal motions, and small blossoms in different colors.
25. Embrace the all over the place garden look - imperfection adds charm and character.
26. Using green buttercream and a leaf tip, pipe leaves between flowers for garden effect.

TO SERVE:
27. Chill cake for 30 minutes to set buttercream before slicing.
28. Use a sharp serrated knife to cut through the chocolate collar cleanly.
29. Serve at room temperature for best flavor and texture.
30. Store covered at room temperature for up to 3 days.