1-First Step: Mise en place and preheat Start by gathering all ingredients and tools. This keeps things smooth. Preheat your oven to 350°F (175°C). Grease a 12-inch pizza pan or springform pan with butter or spray. Line the bottom with parchment paper for easy removal. Cut a circle to fit if needed. This prevents sticking and makes slicing simple. Have a wire rack ready for cooling. Softening the butter ahead saves time. Leave it out for 30 minutes or microwave in short bursts. Room temperature butter creams best.

2-Second Step: Cream the wet ingredients In a large mixing bowl, beat 1 cup softened butter, 1 cup granulated sugar, and 1/2 cup brown sugar with an electric mixer on medium speed. Go for 2-3 minutes until pale, fluffy, and doubled in volume. Scrap down sides midway. This step traps air for lightness. If no mixer, use a sturdy spoon but expect more effort. Smell the sugars blending already? Next, add 2 eggs one at a time, beating well after each. Follow with 1/4 cup lemon juice and 1 tbsp lemon zest. Mix on low until combined, about 1 minute. The batter may look curdled; that’s normal from the acid. Taste a tiny bit of dough if you dare, for lemon brightness.

3-Third Step: Combine dry ingredients In a separate bowl, whisk 2.5 cups all-purpose flour, 1 tsp baking soda, and 1/2 tsp salt. Gradually add dry mix to wet on low speed. Stop when just combined; overmixing toughens the cake. Dough will be thick and sticky. Fold in 1 cup white chocolate chips gently with a spatula if using. They melt slightly for gooey bits. Scoop dough into the prepared pan. Use wet hands or a spatula to spread evenly to edges. Aim for 1/2-inch thick in center. Smooth the top lightly. This ensures even baking.

4-Fourth Step: Bake to perfection Bake in the center rack for 20-25 minutes. Edges turn golden brown while center stays soft. Rotate pan halfway if your oven heats unevenly. Test with a toothpick; slight crumbs mean done. Avoid overbaking for chewiness. It puffs then settles. Cool in pan 10 minutes, then transfer to wire rack. Full cool takes 1 hour.

5-Fifth Step: Make and apply glaze Whisk 1 cup powdered sugar with 2 tbsp lemon juice until smooth. Drizzle over cooled cake. Let set 10 minutes. For thicker glaze, add more sugar. Thin lines look pretty.

6-Final Step: Serve and enjoy Slice into 12 wedges. Serve at room temp for best texture. Pairs with ice cream or berries. Store as below. Troubleshoot: Soggy center? Bake longer next time. Dry edges? Less time.