Lemon Cake You Dream About

​Lemon Cake
Preheat oven 350°
You can use 2 – 9” rounds or 1 9x13” pan
 
 
3 eggs room temp
1 1/2 cup sugar
2/3 cup oil (avocado or olive used)
1 ¾ cup of. Milk (can use almond milk)
2 teas vanilla extract
4 TBS fresh squeezed lemon juice
1 teas lemon extract
1 TBS lemon zest
 
2 ¾ all-purpose flour (can use store bought bob red mill 1:1- I prefer to use my own mixture that I combine and store in pantry and then take what I need for THIS RECIPE! It consists of. 4 cups of rice flour, I use brown + 2 cups of tapioca or arrowroot + 6 teas xanthan gum. Mix well)
½ cup blanched almond flour
½ cup “Cup 4 Cup Gluten Free Wholesome Flour”
(if you don’t have/or can’t find this flour, replace with another ½ cup of almond flour)
1 tsp baking soda
1 ½ teas baking powder
½ teas salt
 
Lemon Buttercream
1 ½ stick of butter at room temp
2 TBS fresh lemon juice
3 TBS almond milk
4 cups powdered sugar
1 TBS lemon zest
 
In mixer, beat all the wet ingredients.
Add the dry ingredients.
Mix well.
Cook for 30-35 minutes.
 
Cool really well before frosting.