Gluten Free Lemon Cake

Recipe and Photo Credit to @sherisilver https://sherisilver.com/

Ingredients

1 cup granulated sugar

2 lemons

1/2 cup unsalted butter, at room temperature

3 large eggs, at room temperature

1 teaspoon OliveNation Organic Madagascar Bourbon Vanilla Extract

3/4 cup corn flour

2 1/2 cups OliveNation Almond Flour

1 1/2 teaspoons baking powder

1/2 teaspoon kosher salt

1 cup confectioner’s sugar

Directions

Pre-heat the oven to 325 degrees. Line an 8” x 8” pan with parchment paper, leaving an overhang on sides. Place the granulated sugar in a large mixing bowl. Zest and juice lemons, keeping the zest and juice separate. Add zest to the granulated sugar and beat till well blended. Add butter and beat till light and fluffy. Add eggs, vanilla and half the lemon juice and beat again. Add the dry ingredients and beat till just combined. Scrape the batter into your prepared baking pan. Bake till golden brown about 30 – 35 minutes. Let cool in the pan on a wire rack set over a piece of waxed paper. Whisk the confectioner’s sugar with a bit of the reserved lemon juice, adding more as needed till a smooth and pourable glaze is achieved. Remove the cooled cake from the pan and return to the wire rack. Pour the glaze over the cake, spreading with a small angled spatula. Let set completely before serving.