Lemon Tea Petti Fours

2 1/2 cups all purpose flour
1/8 teaspoon salt
4 egg whites
2 cups sugar
1 1/4 cups buttermilk or sour milk
1/2 teaspoon baking soda
1 teaspoon baking powder
1/2 cup butter or shortening, softened
1 Tablespoon lemon, lime or orange juice
1 teaspoon vanilla
1 Tablespoon finely shredded lemon, lime, or orange peel

Lemon Satin icing (recipe in frosting recipes)

Preheat oven to 350 degrees F. Grease and lightly flour a 13x9x2 inch baking pan and set aside. In a large mixer bowl stir together flour, sugar, baking powder, baking soda, and salt. Add buttermilk or sour milk; butter or shortening, and vanilla. Beat mixture with an electric mixer on low speed for 30 seconds or until combined. Increase speed to medium - high and beat for 2 minutes, scraping sides of bowl occasionally. Add the egg whites, citrus peel, and juice; beat for 2 minutes more. Pour batter into prepared pan. Bake for 35 to 40 minutes or till a wooden pick inserted in center comes out clean. Cool on wire rack for 10 minutes. Remove from pan and cool completely.
If necessary, trim edges and top of cake until smooth and straight. Cut cake into 1 1/2 inch squares, diamonds, hearts and/ or circles. Brush off crumbs. Place cakes pieces on wire racks over waxed paper. Insert a 2 or 3 pronged, long-handled fork into the side of one cake piece. Holding cake piece over pan of Lemon Satin Icing, spoon enough icing over the cake to cover sides and top. Place the iced cake back on the wire rack, making sure cake pieces do not touch. Repeat with remaining cake pieces; let dry for 15 minutes.
Repeat with a second layer of icing except place cake piece on top of the fork prongs (do not spear the side of the cake). If necessary, reuse the icing that has dripped onto the waxed paper, straining to remove crumbs. Let icing dry before decorating with crystallized flowers, icing flowers, dragees or whatever your desire (buttercream sotas on the top only of lightly tinted glaze looks lacey and delicate).

Thanks BibleBarbie