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Ingredients
US|METRIC
4 SERVINGS
- 2 1/4 cups cake flour
- 1 Tbsp. baking powder
- 1/2 tsp. salt
- 1 cup buttermilk (I made this by adding 1 tbsp vinegar to 1 cup and topping with milk)
- 4 large eggs
- 1 1/2 cups sugar
- 2 lemons (I only used one)
- 8 Tbsp. unsalted butter (at room temperature)
- 1 tsp. pure vanilla extract
- 1/2 tsp. lemon extract (pure, I used 3/4 tsp)
- 4 oz. cream cheese (softened)
- 1 stick butter (softened)
- 2 3/4 cups sugar (confectioners’)
- 2 tsp. vanilla extract (I used 1 tsp)
- 1 lemon (I used 20 ml)
- 1/4 tsp. lemon extract
- 1 lemon (large, washed)
- 1/3 cup water
- 1/4 cup sugar
- 1 Tbsp. cider vinegar
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