• 2 1/4 cups cake flour
• 1 tablespoon baking powder
• 1/2 teaspoon kosher salt
• 1 1/4 cups low-fat buttermilk
• 4 large egg whites
• 1 1/2 cups granulated sugar
• 2 teaspoons grated lemon zest
• 1 stick (8 tablespoons or 4 ounces unsalted butter, at room temperature)
• 1/2 teaspoon pure lemon extract

For the frosting:

• 8 ounces cream cheese (softened)
• 1 stick (8 tablespoons or 4 ounces unsalted butter, softened)
• 2 3/4 cups powdered sugar (sifted)
• 2 tablespoons freshly squeezed lemon juice (divided (from about 1/2 a large lemon))
• 1 tablespoon freshly grated lemon zest
• 1 teaspoon pure vanilla extract
• 1/8 teaspoon kosher salt

INSTRUCTIONS
For the cake:

1. Preheat the oven to 350 degrees F. Butter and flour two 8×2-inch round cake pans, line with parchment paper, then butter the parchment. Or one 9 inch square pan. 
2. In a medium bowl, sift together the cake flour, baking powder, and salt. In a separate medium bowl or large measuring cup, whisk together the buttermilk and egg whites.
3. Place the granulated sugar and lemon zest in the bowl of a standing mixer or a large mixing bowl and rub them together with your fingers until the sugar is moist and fragrant. Add the butter and beat on medium speed for 3 full minutes, until very light and fluffy. Beat in the lemon extract.
4. ………………………………….

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