INGREDIENTS
1 Tbsp
baking powder
1 1/4 cups
buttermilk
2 1/4 cups
cake flour
2 Tbsps
corn syrup
4 larges
egg whites
1/2 tsp
kosher salt
1 cup
lemon curd
24 servings
lemon zest
1 1/2 cups
sugar
8 Tbsps
unsalted butter
1 tsp
vanilla extract
2/3 cup
water