Ingredients:
For the Cake
2 1/4 cups cake flour
1 tablespoon baking powder
1/2 teaspoon salt
1 1/4 cups buttermilk
4 large egg whites
1 1/2 cups sugar
lemon zest from two lemons
1 stick (8 tablespoons) unsalted butter, at room temperature
1 teaspoon pure vanilla extract
1/2 teaspoon pure lemon extract
For the Cream Cheese Frosting:
2 (8) ounce package cream cheese, softened
1 stick butter, softened
2 lbs. confectioners’ sugar
2 teaspoons vanilla extract
juice of one lemon
Preparation
Preheat oven to 350 degrees F. Grease the cupcake tins.
Sift together baking powder, flour, and salt together.
In a medium bowl whisk egg whites and the milk together.
In a mixer combine the sugar and lemon zest in a mixer. Mix until the sugar is moist and fragrant.
Add the butter and with whisk attachment, beat at medium speed for 3 minutes.
Beat in the extracts, and add 1/3 of the sifted mixture. Keep beating on medium speed.
Add ½ of the egg/milk mixture, and then add half of the remaining dry ingredients until well bkended
Beat in the rest of the eggs and milk until the batter is smooth. Then add the remaining dry ingredients
Keep beating for 2 minutes more and pour the batter into the cupvakes
Place in the oven and bake for 20 minutes. Allow to cool on wire rack.
For the Cream Cheese Frosting:
Using a blender mix the cream cheese and butter until well combined.
Gradually add in the confectioners’ sugar until wekkincorporated.
Then mix in rhe lemon juice and vanilla
