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Light & Fluffy Lemon Tea Cake

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This Light & Fluffy Lemon Tea Cake is bright, buttery, citrusy and sweet! Perfect for all you lemon lovers! It is also gluten free, nut free, eggless and easily can be vegan with a few tweaks!

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Wash and dry the 5 lemons. Zest all 5. Take 1.5 lemons, cut them in half and juice them.

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In a large bowl, whisk together the gluten free flour, baking powder and salt. Set aside.

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In a small bowl, using a spoon, mix together the cornstarch and water until thin and watery. It will be thick and tacky at first.

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In a large bowl of an electric mixer fitted with the paddle attachment, beat the butter and the granulated sugar until soft and creamy. About 2 minutes.

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Slowly beat the cornstarch water mixture, vanilla, lemon juice and lemon zest into the creamed butter and sugar. It will look very chunky.

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Starting and ending with the gluten free flour mixture, with the mixer on low...pour in some flour then some milk then some flour.

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Bake until the cake is golden on top, springs back at you when carefully touched or when a skewer inserted in the center comes out clean.

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Once the cake is completely cool, dust with the confectioners’ sugar and extra lemon zest if desired.

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Get the complete recipe via the link below!