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Ingredients
  • subheading: For the lemon cake:
  • 1 ½ cups (210 g) all-purpose flour
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon kosher salt
  • 1 ½ tablespoons lemon zest (2 medium lemons)
  • 1 cup granulated sugar
  • ½ cup unsalted butter, melted
  • 2 eggs
  • ½ tablespoon lemon extract
  • 1 cup buttermilk
  • subheading: For the icing:
  • 1 cup powdered sugar
  • 2 tablespoons fresh squeezed lemon juice
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