Lemon Cake | Recipe Cart | Recipe Cart

Ingredients

• 2 1/4 cups cake flour*
• 1 tablespoon baking powder ((I recommend aluminum free))
• 1/2 teaspoon kosher salt
• 1 1/4 cups low-fat buttermilk
• 4 large egg whites
• 1 1/2 cups granulated sugar
• 2 teaspoons grated lemon zest
• 1 stick unsalted butter (at room temperature (equivalent to 8 tablespoons or 4 ounces))
• 1/2 teaspoon pure lemon extract
• 8 ounces cream cheese (softened)
• 1 stick unsalted butter (softened (equivalent to 8 tablespoons or 4 ounces))
• 2 3/4 cups powdered sugar (sifted)
• 2 tablespoons freshly squeezed lemon juice (divided (from about 1/2 a large lemon))
• 1 tablespoon freshly grated lemon zest
• 1 teaspoon pure vanilla extract
• 1/8 teaspoon kosher salt