Easy Gluten-Free Lemon Snack Cake

This easy and delicious lemon snack or breakfast cake is a delightful treat for lemon lovers and those following a gluten-free diet.

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INGREDIENTS

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Preheat oven to 340 degrees Fahrenheit. This lower temperature is ideal for GF flours.

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Separate eggs, and set aside the white of only one (1) egg to whip into merengue. Whip the three egg yolks until creamy in look and texture.

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Mix well the cake mix, flour, milk, water, oil, zest, lemon juice and extract of choice until fully combined.

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Fold in whipped egg yolk first, then fold in egg white.

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