Lemon Cake
Full recipe at wellplated.com
Utensils needed:
- 2 1/4 cups cake flour*
- 1 tablespoon baking powder
- 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