• prep: 30 min
• cook: 20 min
• total: 50 min

servings:

• 3/4 cup all-purpose flour
• 3/4 cup cake flour
• 1 tsp baking powder
• 1/8 tsp baking soda
• 1/4 tsp salt
• 3/4 cup + 2 Tbsp granulated sugar
• 1 Tbsp lemon zest (zest of 2 medium lemons)
• 1/2 cup unsalted butter , softened
• 1 large egg
• 2 large egg whites
• 1/2 tsp vanilla extract
• 1/4 cup + 3 Tbsp buttermilk
• 1 1/2 Tbsp fresh lemon juice
• Simple Syrup
• 1 Tbsp fresh lemon juice
• 1 Tbsp sugar
• 3/4 cup butter , nearly at room temperature (I used 1/2 cup unsalted and 1/4 cup salted)
• 1 1/2 tsp fresh lemon zest
• 2 1/2 cups powdered sugar
• 1 Tbsp heavy cream
• 1/4 tsp lemon extract
• Lemon slices or lemon drop candies and mint leaves for decorating (optional)

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