Lemon Cake with Lemon Cream Cheese Frosting

INGREDIENTS

2 1/4 cups

cake flour*

1 tbsp

baking powder (I recommend aluminum free)

1/2 tsp

kosher salt

1 1/4 cups

low-fat buttermilk

large egg whites

1 1/2 cups

granulated sugar

2 tsp

grated lemon zest

1 stick

or 4 ounces) unsalted butter, at room temperature

1/2 tsp

pure lemon extract

ounces cream cheese, softened

1 stick

or 4 ounces) unsalted butter, softened

2 3/4

cups powdered sugar, sifted

2 tbsp

freshly squeezed lemon juice, divided (from about 1/2 a large lemon)

1 tbsp

freshly grated lemon zest

1 tsp

pure vanilla extract

1/8 tsp

kosher salt