Lemon Cake

I made this for a friend of mine for her baby shower. Everybody loved it!
3 cups finely ground palm sugar
6 large eggs (I used duck)

3 ¾ cup GF Flour Mix  (Recipe below)

¾ tsp salt

4 ½ tsp Baking Powder

1 ½ cups melted palm oil

1 ½ cups coconut milk

1 ½ tsp Vanilla extract

¼ cup fresh lemon juice

4 ½ tsp lemon zest

Instructions:

1.     Preheat oven to 350*F. Line 2-3 9” cake pans with parchment paper and spray the sides with some cooking spray of melted oil.

2.     Beat sugar and eggs in an electric mixer, (or you could just use a bowl and a whisk). Add in the rest of the wet ingredients and mix until well combined.

3.     In a medium bowl mix all dry ingredients, and add to wet ingredients.  Mix until just combined, do not over-mix the batter of the cake will be tough.(It’s ok if there are some lumps)

4.     Pour batter into prepared pans and bake for 25-30 minutes or until a toothpick inserted into the center of the cake comes out clean with no wet batter on it. Cake will pull away from the sides of the pan slightly.

5.      When cakes are done let them cool on a cooling rack for 10 minutes. Then flip them over onto the rack, peel off the paper and let them cool for about 45 minutes or until they are completely cooled. After they are cooled put them in the fridge for 30 min.

6.     Frost (recipe and instructions for this step are listed below.)

For the frosting:

3 cups powdered sugar (preferably any brand but Western Family. I find that that kind doesn’t taste right.)

3-4 Tbsp softened palm oil or unsalted butter.

1-2 Tbsp lemon juice

1 Tbsp lemon zest

Instructions:

In an electric hand or stand mixer beat together palm oil, lemon zest, and lemon juice together until smooth. Add powdered sugar gradually until the frosting comes to a thick consistency. If the frosting is too thick you can add some water a teaspoon at a time until it reaches the desired consistency. If it is too thin as is just add some more powdered sugar a Tbsp at a time until it reaches the desired consistency.

Spread an even layer of frosting over the first cake layer (about 1/4 inch thick). Place the second layer over #1 and spread remaining frosting over the top and sides of the cake.

Decorate as you please.

GF flour Mix
6 cups millet flour
4 cups teff flour
8 tsp. xanthan gum
1 1/3 cups Arrowroot powder
2 2/3 cups Tapioca starch 
1 cup potato starch

Mix all ingredients together in a large bowl and freeze in a gallon Ziplock bag.