Gluten-Free Lemonade Layer Cake

You can find recipe notes, information for ingredient substitutions and more for this recipe via the link.
Nutrition per serving    (USDA % daily values)
CAL
847
FAT
105%
CHOL
67%
SOD
70%
Uploaded by: 227988a12b74

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Ingredients for 8 servings

For the Cake:

1 cup sugar

¼ cup dairy-free butter substitute, softened (or real butter if not dairy-free)

Zest from 1 lemon

Juice from 1 lemon (the one you removed zest from for this recipe)

2 teaspoons pure vanilla extract

3 eggs

1 ¾ cups Gigi’s Everyday Gluten-Free Flour Blend (Gum-Free) OR Gigi's Rice-Free Gluten-Free Flour Blend

1 teaspoon baking powder

½ teaspoon salt

½ teaspoon baking soda

¾ cup milk (I use unsweetened coconut milk; use any dairy-free or dairy-based milk you like.)

For the Frosting (in addition to the ingredients listed for cake above):

2 Tablespoons dairy-free butter substitute, softened (or real butter if not dairy-free)

Zest from 1 lemon

Juice from 1 lemon (the one you removed zest from for this recipe)

½ teaspoon pure vanilla extract

8 ounces cream cheese (use regular, low-fat OR if dairy-free, use Daiya or another brand of dairy-free cream cheese substitute)

3 cups confectioners’ sugar

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