Simple Gluten-Free Lemon Cake
- 1 1/2 Stick Butter
- 2 Cups Perfect Flour Blend
- 4 Lemons (*Cut Into Thin Slices*)
- Kosher Salt
- 2 Cups Sugar
- 2 Large Eggs
- 2 Large Egg Yolks
- 1 Tsp Baking Powder
- 2/3 Cup Milk
- 2 Tsps Pure Vanilla Extract
- (*Frosting Or Glaze As Desired*)
In a medium-sized pot cover lemons with 4 cups water, add a pinch of salt, and boil on high for 15 mins. Drain the lemons and place in food processor. Blend lemons with butter until smooth, scraping down sides to insure all lemons are done. Add sugar, eggs, and egg yolks and process to combine. Preheat oven to 400 degrees. Lightly butter/flour a 9-inch round cake pan. In a medium-sized bowl combine flour, baking powder, and a 1/2 tsp salt. In a measuring cup combine the milk with the vanilla extract. In a large bowl combine the flour, milk, and lemon mixes together. Transfer batter to cake pan and bake for 40 mins until golden brown. Check with toothpick or fork to ensure cooked through. Let cool in the cake pan for 20 mins transferring to plate or wire rack for an additional hour of cooling. Decorate as desired.
