Ingredients

• 1 cup Sugar I used organic cane sugar
• zest of 2-3 Lemons
• 1/2 cup Milk I use almond or coconut milk
• 3 Tbsp Lemon Juice
• 1/2 cup Melted Butter or coconut oil (or vegan butter, or avocado oil)
• 3 Eggs
• 1/2 tsp Vanilla Extract
• 1 3/4 cups Gluten Free 1-to-1 Baking Flour
• 1 1/2 tsp Baking Powder
• 1/4 tsp Baking Soda
• 1/2 tsp Salt

• 2 Tbsp Honey
• 3-4 Tbsp Lemon Juice from 1-2 lemons

• 2-3 Tbsp Lemon Juice
• 1-2 Tbsp Milk I use almond or coconut milk
• 1/2 tsp Vanilla Extract
• 1 1/2-2 cups Powdered Sugar sifted (I measure, then sift)

Instructions

1. In a liquid measuring cup (or a small bowl), combine lemon juice and milk. Let sit for about 5 minutes.
2. While the lemon juice and milk is sitting, rub lemon zest into the sugar in a large bowl. This gets the lemon oil into the sugar and distributes the flavor really well. Stir in the butter or oil that you're using, lemon juice/milk mixture, eggs and vanilla. Whisk until well combined.
3. In a medium bowl, stir together flour blend, baking powder, baking soda and salt. Stir the dry ingredients into the wet ingredients and mix until just combined.
4. Pour into a 9-inch cake pan that has been lined with parchment paper and greased.
5. Bake at 350°F for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Place on a cooling rack and brush with the lemon honey syrup while the cake is still warm. When the cake has cooled completely, top with glaze.