Ingredients:

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For the cake:

2 1/3 cups oat flour
1 teaspoon baking powder
1 teaspoon baking soda
1/8 teaspoon fine sea salt
1/2 tablespoon vinegar
1/2 cup milk
4 large eggs , room temperature
2/3 cup granulated monk fruit sweetener
2/3 cup melted and cooled coconut oil or neutral flavored oil
1 teaspoon pure vanilla extract
1 teaspoon pure lemon extract
3 tablespoons pure lemon juice
1/2 tablespoon lemon zest

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For the frosting:
1/3 cup unsalted grass-fed butter , softened
8 ounces cream cheese , softened (or dairy free cream cheese
2 - 2.5 cups powdered monk fruit sweetener or other confectioners' low carb / paleo sweetener of your choice (SWERVE or erythritol
1 teaspoon pure vanilla extra
ct
1 teaspoon lemon juice

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Directions:

1. Preheat oven to 350 degrees F.
2. Lightly coat three 6-inch round cake pans or two 8-inch cake pans with nonstick baking spray and line the bottom with parchment paper rounds. Set-aside.
3. In a medium mixing bowl, whisk the oat flour, baking powder, baking soda and salt together. Set aside.
4. In a measuring cup, measure out the milk and add the vinegar. Allow to sit and curdle for about 5 minutes while you mix the other ingredients.
5. In another separate large bowl, whisk together the eggs, monk fruit, coconut oil, vanilla extract, lemon extract, lemon juice and lemon zest. Pour in the curdled milk and mix until combined.
6. Slowly add the dry ingredients to the wet ingredients. Stir until well combined.
7. Evenly divide the batter between the baking pans and smooth out the tops with a spatula. Bake for 19-24 minutes, or until a toothpick comes out clean.

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