Lemon Chiffon Cake w/Lemon Cream Cheese Frosting

  • Author: Lila Ruth
  • Prep Time: 30 min
  • Cook Time: 30 min
  • Total Time: 60 min
  • Yield: 12 slices 1x


  • 3 1/2 cups almond flour
  • 1 3/4 cups potato starch (not potato flour)
  • 1 cup sugar
  • zest of 3 lemons
  • 3/4 teaspoon baking soda
  • 4 eggs
  • 1 cup whole milk
  • 2 tablespoons apple cider vinegar
  • 1 1/2 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 extract


  1. Preheat oven to 350 degrees
  2. Whisk together almond flour, potato starch and sugar. Zest lemons over dry mix and whisk again.
  3. In a separate bowl, whisk together lightly the eggs, whole milk, lemon juice and lemon extract.
  4. Add wet mixture into dry ingredients and combine thoroughly, but do not over mix.
  5. 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.
  6. 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.
  7. Bake for 30 minutes or until golden and the top is firm but springy.
  8. Gently turn cakes onto cooling rack and allow to cool completely. While waiting, prepare the icing.
  9. Decorate as desired and serve. Store in airtight cake container-refrigeration is necessary for cream cheese icing. Enjoy!!!

Keywords: grainfree, glutenfree, lemon, cake, summer, spring, recipe