Lemon Tea Cakes | The Fancy Pants Kitchen

Ingredients

• 3 cups all-purpose flour
• 1 tsp Kosher salt
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 3/4 cup buttermilk, room temperature
• 1/4 cup fresh lemon juice
• 1 tsp pure vanilla extract
• 1 cup unsalted butter, room temperature
• 2 cups granulated sugar
• 4 large eggs, room temperature
• 1/3 cup lemon zest (from 6-8 lemons)
• 2 cups icing sugar, sifted
• 2 tbsp heavy cream
• 1 tsp unsalted butte, melted
• 1/8 tsp Kosher salt