1/2 cup butter/ vegan butter, softened
1/2 cup liquid honey or coconut sugar
1 packet monk fruit powder
2 eggs, separated (whip the egg whites)
1/2 cup almond or coconut milk
1 Tbsp lemon juice
1 Tbsp lemon zest
1 tsp vanilla extract
2 drops lemon essential oil
1-1/2 cups gluten-free flour (option #1)
2 tsp baking powder
1 tsp salt
Preheat oven to 350 degrees F. Set out 1 8-inch round cake pan. With parchment paper, trace the circular bottom of the pan and cut out the parchment paper circle. Then, grease one 8-inch round cake pan and place the parchment paper in the bottom of the pan.
To make the batter:
In a mixing bowl with whips, whip the egg whites until they are fluffy. Set aside whipped egg whites. Then cream together the butter, honey or coconut sugar, and monk fruit. Whip in egg yolks. Mix in lemon juice, lemon zest, vanilla, lemon oil, and coconut milk. In a separate bowl (medium-sized), Mix together the gluten-free flour, baking powder, and salt, then sift it. Slowly add sifted flour mixture to the bowl of wet ingredients and whip this batter on high for about 2 minutes until it is smooth. The final step of making the cake batter is to fold in the egg whites gently in until the batter is smooth. The egg whites will add a fluffy texture if you do not over-mix it.
Smooth the batter into the prepared cake pan with a spatula before baking. Bake for about 30 minutes until golden brown. Use a toothpick to test the center of the cake before pulling it out of the oven. The toothpick should go into the center of the cakes easily and come out clean, having only moist crumbs, not batter on it. When it is finished baking, gently take it out of its pan and remove the parchment paper (be careful not to break it). Cool it on a cooling rack completely before frosting.