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Gluten Free Lemon Chiffon

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Source: Bonnie Blankenship


Serves
16
Prep
20 minutes
Cook
45 minutes

Light, fluffy, and fresh lemon flavor! Yum!

Happy Baking
~Bonnie Blankenship


Ingredients


4 L Farm Fresh Eggs


2 C Organic Sugar


1 C Coconut Milk


1 C Vegetable Oil


2 Lemons, Zested and Juiced


1 Tsp Vanilla


2 C Gluten-Free Flour Blend


1 Tsp Xanthan Gum


1/2 Tsp Sea Salt


1 Tbsp Baking Powder


Directions


Step 1
Preheat oven to 350 degrees F. Butter fluted cake pan.


Step 2
In stand mixer, whisk eggs and sugar until fluffy. In small bowl combine milk, oil, lemon juice, and lemon zest. In a seperate bowl sift gluten-free flour blend, xanthan gum, sea salt, and baking powder. Alternatively add wet and dry ingredients into the egg mixture until combined.


Step 3
Pour batter into prepared pans and bake for 45 minutes or until toothpick comes out clean.Brush warm cake with fresh lemon juice and let cool completely before removing from pan.


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