Well Plated by Erin Lemon Layer Cake with Lemon Cream Cheese Frosting

wellplated.com

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2 ¼ cups cake flour*

1 tablespoon baking powder (I recommend aluminum free)

½ teaspoon kosher salt

1 ¼ cups low-fat buttermilk

4 large egg whites

1 ½ cups granulated sugar

2 teaspoons grated lemon zest

1 stick (8 tablespoons or 4 ounces) unsalted butter, at room temperature

½ teaspoon pure lemon extract

8 ounces cream cheese, softened

1 stick (8 tablespoons or 4 ounces) unsalted butter, softened

2 ¾ cups powdered sugar, sifted

2 tablespoons freshly squeezed lemon juice, divided (from about ½ a large lemon)

1 tablespoon freshly grated lemon zest

1 teaspoon pure vanilla extract

⅛ teaspoon kosher salt

Directions at wellplated.com

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