Lemon Velvet Cake

BUTTERMILK: If you’re out of buttermilk, blend one tablespoon of lemon juice or white vinegar with one cup of milk and let it sit for a few minutes to curdle.

subheading: For the Lemon Velvet Cake:

2½ cups all-purpose flour

2 cups granulated sugar

1 teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon salt

¾ cup unsalted butter, softened

1 large egg

3 large egg whites, at room temperature

1 cup buttermilk, at room temperature

¼ cup fresh lemon juice

2 tablespoons lemon zest

1 teaspoon vanilla extract

subheading: For the Cream Cheese Frosting:

24 ounces cream cheese, softened (3 blocks)

2 teaspoons vanilla extract

1 tablespoon fresh lemon juice

1 cup unsalted butter, softened

8 cups powdered sugar

Lemon zest, for optional garnish

Directions at spaceshipsandlaserbeams.com

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