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Ingredients
US|METRIC
4 SERVINGS
- 2 1/4 cups cake flour (I used Swan’s Down brand)
- 1 Tbsp. baking powder
- 1/2 tsp. kosher salt
- 1 1/4 cups buttermilk (room temperature)
- 4 large egg whites (room temperature)
- 1 1/2 cups sugar
- lemon zest (from 2 lemons, finely grated)
- 8 Tbsp. unsalted butter (1 stick, at room temperature)
- 1 tsp. pure vanilla extract
- 1/2 tsp. lemon extract (pure)
- 1 cup white sugar
- 3 eggs
- 1 cup fresh lemon juice (about 4-5 lemons)
- 3 lemons
- 1/2 cup unsalted butter (melted)
- 4 sticks unsalted butter (softened)
- 2 lb. confectioners' sugar (sifted)
- 1 pinch fine grain sea salt
- 2 tsp. vanilla extract
- 1 lemon zest (finely grated)
- 1/2 cup fresh blueberries (pureed with 1 tablespoon fresh lemon juice)
- 3 Tbsp. cold milk (very, add until you reach desired consistency)
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