Mix dry ingredients in a bowl, make a well in center, and then pour wet ingredients, mix until completely combined

Bake cake on preheated 350 F until knife inserted in center comes out clean.

Cool cake completely before decorating with buttercream

To make the Swiss Meringue buttercream, on double boiler, stir egg whites and sugar until super hot to the touch, without cooking the egg whites. Pour mixture into stand mixer and whip until completely cooled to room temperature, then beat in butter. Keep beating until you reached buttercream consistency, not forgetting adding vanilla essence while mixing.

For the lemon part, add Loran lemon oil as needed and color it like lava/fire color. As for the oreo part, crush mini oreo once the cream in center is removed. Easy peasy 😀