Luminous Gluten-Free Lemon Cake

Glenn’s Floury Corn brings a naturally bright golden color to this lemon cake. Layer-in lemon curd and whipped cream for a delicious and beautiful presentation.

Oven temperature: 350 F

Dry Ingredients:
• 3/4 cup milled and sifted Glenn’s Floury Corn
• 1 tsp baking powder
• 1/4 tsp salt

Wet Ingredients:
• 4 large eggs (separate yolks and whites)
• 2 tbsp lemon juice
• 1 tbsp lemon zest
• 3/4 cup sugar
• 1 tbsp olive oil

Instructions:
• Combine dry ingredients together in their own bowl.
• Whip egg yolks to ribbon stage, adding ¼ cup of sugar during the process.
• Whip egg whites till stiff peak, adding in ½ cup sugar during the process.
• Mix lemon juice, zest and olive oil in a separate bowl, then combine with the egg yolk mixture.
• Combine the egg yolk mixture with the dry ingredients.
• Gently fold egg white mixture with the batter.
• Grease the cake pan and line the bottom with parchment paper.
• Bake for 25-30 minutes until baked through.
• Cool cakes completely and decorate as desired.