Best Wedding Cake Recipe Ever

This recipe is tried and true. This recipe has countless hours, eggs, and lemons behind it and is probably the best wedding cake (gluten free or otherwise) you have ever, or will ever taste. Yes, this is quite the tall statement, but I stand firmly behind it. You should probably feel very lucky that I am sharing this with you, reader, because I think I should maybe sell it to Martha Stewart, or something....

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Lemon Chiffon Cake

(makes 2 6X3 in cakes)

1 3/4 sugar

4 eggs

1 cup milk

1 tbsp vanilla

1 and 1/2 lemons worth of zest

1 cup extra light olive oil (love those omega 3s!)

2 3/4 cups GF flour mix (w/ xanthum gum), or regular flour

1 tbsp baking powder

1/2 tsp salt

Preheat: 350° Grease the shit out of the pans and line them with parchment and then grease the parchment (key step).

beat together eggs and sugar in your kitchen aid. Beat them for about a minute or two until it becomes a soft pretty yellow color. Meanwhile, whisk the milk, oil, vanilla and zest in a bowl. And the flour, baking powder and salt in another bowl. Then add the flour and milk mixture alternating between the two, starting and ending with the flour.

Bake until its done. I'm not going to give you a time because I don't even know.
You should probably put a lemony cream cheese frosting between the layers and a buttercream frosting on the outside.