INGREDIENTS
2
Lemon, zest and juice of large
5 oz
Egg whites
4
Eggs
6 1/2 oz
All purpose flour
1 1/2 tsp
Baking powder
1 1/2 tsp
Baking soda
5 1/2 oz
Cake flour
1
Citron italian meringue buttercream
27 oz
Granulated sugar
1 tsp
Salt
1
Cake
24 oz
Butter, unsalted
10 oz
Buttermilk
3 1/2 oz
Water
1
” cubes
room temperature