INGREDIENTS
1 cup
All Purpose Gluten Free Flour Blend
Salt
1/2 cup
Tapioca Starch
2 tsp
Baking Powder
3/4 tsp
Xanthan Gum
1 cup
Sugar
3
Eggs
5 3/10 oz
Dairy Free Yogurt (I used Silk vanilla almond yogurt)
1/2 cup
Coconut Oil Melted
3 tbsp
Lemon Zest
1
TSBP. Lemon Juice
3 tsp
Lemon Extract
2 tbsp
Lemon Juice
1 1/3 cups
Powdered Sugar