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Gluten Free Lemon Cake
Ingredients
  • subheading: FOR THE LEMON CAKE:
  • ½ cup milk (I use unsweetened almond milk)
  • 3 Tbsp lemon juice
  • ¾ cup sugar (I used organic cane sugar)
  • 2 Tbsp lemon zest (about 2 lemons’ worth)
  • ½ cup avocado oil (can sub melted coconut oil, butter or vegan butter)
  • 3 eggs
  • ½ tsp vanilla extract
  • 1 ¾ cup gluten free all purpose flour baking blend (like Bob’s Red Mill 1-to- 1 Baking Flour)
  • 1 ½ tsp baking powder
  • ¼ tsp baking soda
  • ½ tsp salt
  • subheading: FOR THE LEMON-HONEY SYRUP:
  • 1 Tbsp honey
  • 2 Tbsp lemon juice
  • subheading: FOR THE LEMON GLAZE:
  • 1 Tbsp lemon juice
  • 2 Tbsp milk (I use almond milk)
  • ½ tsp vanilla
  • 2 cups powdered sugar, sifted (I measure, then sift)
Steps
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