Gluten Free Lemon Chiffon

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Source: Bonnie Blankenship

20 minutes
45 minutes
Gluten Free Lemon Chiffon

Light, fluffy, and fresh lemon flavor! Yum!

Happy Baking
~Bonnie Blankenship


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


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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