INGREDIENTS
3/4 cup
all-purpose flour
3/4 cup
cake flour
1 tsp
baking powder
1/8 tsp
baking soda
1/4 tsp
salt
3/4 cup
+ 2 Tbsp granulated sugar
1 tbsp
lemon zest ((zest of 2 medium lemons))
1/2 cup
unsalted butter (, softened)
1
large egg
2
large egg whites
1/2 tsp
vanilla extract
1/4 cup
+ 3 Tbsp buttermilk
1 1/2 tbsp
fresh lemon juice
Simple Syrup
1 tbsp
fresh lemon juice
1 tbsp
sugar
3/4 cup
butter (, nearly at room temperature (I used 1/2 cup unsalted and 1/4 cup salted))
1 1/2 tsp
fresh lemon zest
2 1/2 cups
powdered sugar
1 tbsp
fresh lemon juice
1 tbsp
heavy cream
1/2 tsp
vanilla extract
1/4 tsp
lemon extract
Lemon slices or lemon drop candies and mint leaves for decorating ((optional))