Cake

• 3 cups sifted cake flour
• 1-1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 10 tablespoons (1-1/4 sticks) butter, softened
• 1-3/4 cups granulated sugar
• 2 eggs
• 2 tablespoons finely grated lemon zest (from 2 lemons)
• 1-1/4 cups buttermilk

Icing

• 1/2 cup (1 stick) butter, softened
• 1/2 cup solid vegetable shortening
• 1 tablespoon finely grated lemon zest
• 3 tablespoons lemon juice
• 4 cups sifted confectioners’ sugar (about 1 lb.)
• 2 tablespoons milk
• Wilton Rose Icing Color (optional)
  Select product: Rose Icing Colors Pink Food Coloring, 1 oz.

  Rose Icing Colors Pink Food Coloring, 1 oz.

  $2.39
• Fresh lemon wedges, for garnish (optional)

Supplies

• Measuring Spoon
  Select product: Versa-Tools Measure and Mix Spoon

  Versa-Tools Measure and Mix Spoon

  $7.29
• Muffin Pan
  Select product: Recipe Right Muffin Pan, 12-Cup Non-Stick Muffin Pan

  Recipe Right Muffin Pan, 12-Cup Non-Stick Muffin Pan

  $7.29