Lemon Chiffon Cake w/Lemon Cream Cheese Frosting

Grain-Free Lemon Chiffon Cake

This is our grain-free take on the classic Lemon Chiffon Cake. I have to say, developing this recipe truly was a labor of love, it took many a day and MANY a lemon to finally get it just right. 😉 I’m so happy to say that it is super light and fluffy–and so very moist! Looking at the ingredients, you may be tempted to add more lemon juice– but I do not recommend it as I have found it actually takes away from the airiness of the cake. That’s why I use a blend of lemon zest, lemon juice and lemon extract. The lemon cream cheese frosting adds a whole extra layer of citrus goodness and is delightfully rich and creamy. You will be in lemon heaven after the first bite!
This cake is perfect for a spring or summer gathering and a lovely birthday option for the friend who prefers something other than standard chocolate or vanilla. It keeps best in an airtight cake caddy. Refrigeration is recommended. Let’s head to the recipe!

Whisk together almond flour, potato starch and sugar. Zest lemons over dry mix and whisk again.

In a separate bowl, whisk together lightly the eggs, whole milk, lemon juice and lemon extract. Add wet mixture into dry ingredients and combine thoroughly, but do not over mix.

Sprinkle baking soda over the cake batter and then add apple cider vinegar over top. Allow them to react and fizz, then fold into batter. Pour batter into two greased 8 inch cake pans (I like to line the bottom with a circular piece of parchment paper). Make sure an equal amount is in each pan to ensure layers will be done at the same time.

Bake for 30 minutes or until golden and the top is firm but springy. Gently turn cakes onto cooling rack and allow to cool completely. While waiting, prepare the icing in stand mixer.

Decorate as desired and serve. Store in airtight cake container-refrigeration is necessary for cream cheese icing. Enjoy!!!

Lemon Chiffon Cake w/Lemon Cream Cheese Frosting

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5 from 1 review

• Author: Lila Ruth
• Total Time: 60 min
• Yield: 12 slices 1x

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Ingredients

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• 3 1/2 cups almond flour
• 1 1/4 cups potato starch (not potato flour)
• 1 cup sugar
• zest of 3 lemons
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 3 eggs, 1 yolk
• 1 cup whole milk
• 1 tablespoon apple cider vinegar
• 3 tablespoons lemon juice
• 2 teaspoons lemon extract
• ICING:
• 2 Eight ounce packages of cream cheese
• 1 stick of butter
• 6 cups powdered sugar (grain-free, I use Wholesome! brand).
• zest of 1 lemon
• 1 teaspoon lemon
• 1 teaspoon lemon extract

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Instructions

1. Preheat oven to 350 degrees
2. Whisk together almond flour, potato starch, sugar, baking powder and baking soda. Zest lemons over dry mix and whisk again.
3. In a separate bowl, whisk together lightly the eggs, whole milk, lemon juice, apple cider vinegar and lemon extract.
4. Add wet mixture into dry ingredients and combine thoroughly, but do not over mix.
5. Pour batter into two greased 8 inch cake pans (I like to line the bottom with a circular piece of parchment paper). Make sure an equal amount is in each pan to ensure layers will be done at the same time.
6. Bake for 30 minutes or until golden and the top is firm but springy.
7. Gently turn cakes onto cooling rack and allow to cool completely. While waiting, prepare the icing.
8. Decorate as desired and serve. Store in airtight cake container-refrigeration is necessary for cream cheese icing. Enjoy!!!

• Prep Time: 30 min
• Cook Time: 30 min