For The Waffles:

1. Rub Zest Into Sugar. In a large bowl, rub together lemon zest and sugar until fragrant and the sugar has absorbed some of the lemon oil.
2. Combine Dry Ingredients. Add flour, baking powder, baking soda, and salt.
3. Combine Wet Ingredients. In a small bowl or liquid measuring cup, whisk together buttermilk, butter, vanilla, and egg yolks.
4. Add Wet Ingredients To Dry Ingredients. Stir buttermilk mixture into the dry mixture until mostly smooth (a few lumps are fine).
5. Whip Egg Whites. In a large glass or metal bowl, whip egg whites with a hand mixer on high speed until you’ve reached stiff peaks. You’ll know you’ve reached stiff peaks when you can fluff up the mixture with a spatula or the beaters and the peak will maintain its shape. Gently fold whipped egg whites into the waffle batter.
6. Cook waffles in waffle iron according to manufacturer’s directions. Enjoy waffles warm, or place in an airtight bag and freeze up to 2 months.

For Whipped Cream Cheese Topping:

1. Combine. Place cream cheese in a large bowl with sugar, lemon zest, lemon juice, and vanilla.
2. Whip cream cheese mixture until very smooth and sugar is dissolved (when you rub it between your fingers, you should not feel any sugar granules).
3. Add Cream. Pour in cream and continue to whip until mixture resembles thick, softly-whipped cream cheese. Refrigerate about 30 minutes before serving.
4. Serve & Store. Dollop cream cheese topping on top of waffles, or create a stuffed French toast effect by sandwiching the filling between two waffles and garnish with powdered sugar. Cream cheese mixture will keep for 1 week in an airtight container in the fridge.