Components
For the lemon cake
1 ½ cups (210 g) all-purpose flour
1 ½ teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon kosher salt
1 ½ tablespoons lemon zest (2 medium lemons)
1 cup granulated sugar
½ cup unsalted butter, melted
2 eggs
2 teaspoons lemon extract
1 cup buttermilk
For the icing
1 cup powdered sugar
2 tablespoons recent squeezed lemon juice
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