Airy Lemon Gluten Free Cake

Ingredients

Oat flour

220 grams

Almond flour

110 grams

Baking powder

1/4 teaspoon

Salt

1/2 teaspoon

Ghee / butter

50 grams, at room temperature

Grape seed oil S-C

50 ml

Coconut sugar

208 grams

Lemon zest

2 tablespoons, (2-3 lemons)

Large egg

3 pcs, room temperature

Fresh lemon juice

4-5 tablespoons , from 2-3 lemons

Pure vanilla extract

1 teaspoon

Sour cream

120 grams, room temperature

Icing sugar

1 cup, sifted

Ghee

1 tablespoon

Step 1

Preheat oven to 170 degrees.

Step 2

In a medium bowl, sift the oat flour, almond flour, baking powder, and salt. Set aside.

Step 3

In a mixer bowl, beat the butter, Sauvignon-Chardonnay Biateca grape seed oil and sugar until lightly fluffy for 2-3 minutes. Add the lemon zest and beat until evenly spread.

Step 4

Add eggs one at a time, stirring until smooth, then lemon juice, vanilla and sour cream until combined.

Step 5

Mix dry ingredients with wet ingredients.

Step 6

Pour the dough into the prepared pan and bake for 60-65 minutes.

Step 7

While the pie is baking, in a bowl, combine the lemon juice, butter and powdered sugar.

Step 8

Lubricate the cake with the resulting icing.

🌱 Bon Appetit