Lemon Cake with Lemon Cream Cheese Frosting

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 (8 tablespoons or 4 ounces) unsalted butter, at room temperature
• 1/2 teaspoon pure lemon extract
• 8 ounces cream cheese, softened
• 1 stick (8 tablespoons or 4 ounces) unsalted butter, softened
• 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

Directions:

1. Place a rack in the center of the oven and preheat the oven to 350 degrees F. Butter and flour two 8×2-inch round cake pans, line with parchment paper, then butter the parchment.
2. In a medium bowl, sift together the cake flour, baking powder, and salt. In a separate medium bowl or large measuring cup, whisk together the buttermilk and egg whites.
3. ......................................

for full recipes please see : www.wellplated.com

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