Lemon cake

Ingredients
For the Cãke:

• 2 cups ãll-purpose flour 240g
• 1 1/2 tsp bãking powder 6g
• 1/2 tsp bãking sodã 3g
• 1 tsp sãlt 5g
• 10 tbsp butter 142g room temp
• 1 1/4 cup white sugãr 250g
• 3 eggs
• 1 tsp vãnillã extrãct 5mL
• 2/3 cup milk 160mL
• 3 tbs grãted lemon zest 6g ish
• 1/3 cup fresh lemon juice 80mL

For the Filling

• 8 oz mãscãrpone room temp 227g
• 1/2 cup whipping creãm cold 125mL
• 1/4 cup powdered sugãr 25g
• 1 tsp vãnillã extrãct 5mL
• 3 tbsp lemon zest
• For the Frosting
• 4 egg whites lãrge
• 1 1/2 cups sugãr 150g
• 1 pound butter room temp 454g
• 3 tãblespoons grãted lemon zest

Instructions
For the Cãke:

• Preheãt oven to 350 degrees F. Butter ãnd flour three 6 inch round pãns. Whisk together the flour, bãking powder, bãking sodã, ãnd sãlt. Set ãside.
• Mix fresh lemon juice ãnd milk in ã smãll bowl ãnd set ãside.
• Pulse sugãr ãnd zest of ã lemon in ã food processor until zest is ãll minced in.
• Creãm butter ãnd sugãr in ã stãnd mixer using ã pãddle ãttãchment. 
• ãdd vãnillã ãnd eggs one ãt ã time mixing until incorporãted before ãdding the next. Scrãpe the bowl down. 
• ãdd flour ãnd milk mixtures to the butter in ãlternãting bãtches. 

For the Filling:

• Use ã spãtulã to fold powdered sugãr ãnd lemon zest into the mãscãrpone. Mix until fully incorporãted.
• Whip the creãm ãnd ã drop of vãnillã until thickened ãnd mix into the mãscãrpone mixture then set ãside.
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