Lemon Pound Cake

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.