2-¼ cups gluten free flour blend (If your gluten free flour blend does not have some tapioca flour in it, use 2 cups and ¼ cup tapioca starch/flour for a nice texture)
1-½ teaspoon xanthan gum
1-¼ teaspoon salt
1 teaspoon baking powder
¾ cup coconut oil
1-½ cups sugar
1 tablespoon fresh lemon juice
2 teaspoon lemon extract
2 teaspoon vanilla extract or vanilla bean paste
4 large eggs
⅔ cup coconut milk (you may use dairy milk or another milk substitute)
2 teaspoon lemon zest
Preheat oven to 350 degrees F and grease 2 loaf pans (9" x 5" or 8" x 4") with coconut oil or use cooking spray.
Place gluten free flour blend, xanthan gum, salt, and baking powder in a bowl and stir to combine.
Place coconut oil in a large mixing bowl, add sugar and beat at medium speed until well blended. Add lemon juice and extracts and mix well. Add eggs one at a time, mixing well after each. Alternate adding flour mixture and coconut milk and beat until thoroughly combined.
Stir in zest, divide batter between prepared pans. Bake for 60-65 minutes, a toothpick inserted near the middle should come out with a few crumbs. Remove from oven, rest for about 10 minutes, then turn out onto baking rack to cool completely.