INGREDIENTS
3
lemons, zest grated and saved, then juiced for 3 tbsp juice (see note below)
3 cups
unbleached all-purpose flour (15 ounces)
1 tsp
baking powder
1/2 tsp
baking soda
1 tsp
table salt
1 tsp
vanilla extract
3/4 cup
low-fat buttermilk (preferably)
3
large eggs, at room temperature
1
large egg yolk, at room temperature
18 tbsp
unsalted butter (2¼ sticks), at room temperature
2 cups
sugar
2
to 3 tablespoons fresh lemon juice (see note below)
1 tbsp
buttermilk
2 cups
confectioners sugar (8 ounces)