Gluten Free Lemon Chiffon
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Source: Bonnie Blankenship
Light, fluffy, and fresh lemon flavor! Yum!
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
Preheat oven to 350 degrees F. Butter fluted cake pan.
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.
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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