The Cake Instructions:

1. Preheat oven to 350 degrees.
2. Grease and flour an 8 1/2″ x 4 1/2″ loaf pan. Set aside.
3. In a large mixing bowl, whisk the Flour, Baking Powder, Salt and Xanthan Gum until blended. Set aside.
4. In a food processor, combine the Granulated Sugar and Lemon Zest until thoroughly mixed (about 7 pulses).
5. Next, add the Lemon Juice, Eggs, Softened Cream Cheese and Vanilla Extract to the Sugar mixture. Process until completely blended (about 20-30 seconds)
6. With the Food Processor running on Low, slowly drizzle the melted Butter into the Cream Cheese mixture. Continue processing until mixed completely (about 30-40 seconds).
7. Add this Cream Cheese mixture to the Flour mixture in the large bowl. Whisk until thoroughly blended and smooth.
8. Pour the batter into the prepared loaf pan. Bake for 15 minutes at 350 degrees. Decrease the temperature to 325 degrees and bake for an additional 35-40 minutes, or until cake is a light golden brown and toothpick inserted into the center comes out clean.
9. Let cool in the pan on a wire rack for about 10 minutes. Remove cake from pan and continue cooling on the wire rack until completely cooled (about 1 1/2 hours).

The Glaze Instructions:

1. In a small bowl, whisk together the Powdered Sugar and Lemon Juice until smooth, adding more sugar if not thick enough.

Putting it all Together:

1. Once the cake is completely cooled, drizzle the Glaze over the top of the cake, letting it run down the sides. Sprinkle fresh Lemon Zest on top and let Glaze set for about 15 minutes before serving. Enjoy 🙂
   

1. Gather the ingredients needed for the Lemon Cookie dough.
   
2. Using a Stand Mixer fitted with the Paddle attachment, cream together the Butter, Powdered Sugar and Salt until light and fluffy.
3. Add the Vanilla Extract, Lemon Zest and Lemon Juice to the Butter mixture, mixing until combined.
4. Next, gradually add the GF Flour, 1/2 cup at a time, to the mixing bowl, blending thoroughly between each addition and scraping down the sides of the bowl as needed.
5. Once the cookie dough has been thoroughly blended, turn the dough out onto a large cutting board and roll into a log about 9″-10″ in length. Wrap this log tightly in plastic wrap and place in freezer for at least 2 hours.
   
6. When dough is chilled enough for slicing, preheat oven to 350 degrees and remove chilled dough from the freezer.
7. Line a cookie sheet with a nonstick baking mat or Parchment paper. Set aside.
8. Using a sharp knife, slice the dough log into 1/4″ thick sections and place each disc about 2″ apart onto the prepared cookie sheet.
   
9. Bake for 12-15 minutes, or until edges turn a light golden-brown.
10. Let cookies cool on pan for 1-2 minutes until removing to a wire cooling rack. Cool completely before applying the frosting.

Making the Creamy Lemon Frosting

1. Using a Stand Mixer fitted with the Paddle attachment, cream together the softened Cream Cheese and Powdered Sugar until well-blended.
2. Add the Lemon Zest, Lemon Juice and Salt to the Cream Cheese mixture. Continue beating until completely mixed.
3. Transfer the Frosting to a piping bag, fitted with a large star tip. Please Note: this is optional, as you can apply the frosting either using a butter knife or a piping bag (or plastic storage bag) with the end snipped off.
4. When the cookies are completely cooled, spread or pipe the desired amount of frosting onto each cookie. Enjoy 🙂

1. Gather the ingredients.
   
2. Preheat Oven to 350 degrees.

Prepping the Bundt Pan

1. Mix the 2 Tbsp melted Butter with 1 Tbsp GF Flour, making a smooth paste. Using a small pastry brush, spread the paste into the Bundt pan, covering the entire inside of pan. Set aside.

Making the Cake Batter

1. In a medium-sized bowl, sift together the GF Flour, Salt, Baking Powder, Baking Soda and Xanthan Gum. Set aside.
2. In a separate small bowl, whisk together the Milk, Lemon Zest, Lemon Juice and Vanilla Extract until well-blended. Set aside.
3. Using a Stand Mixer, fitted with the paddle attachment, beat the softened Butter and Granulated Sugar on Medium-High until light and fluffy.
4. Add the Eggs, one at a time, to the Butter mixture, blending until well-combined.
5. Reduce the speed to Low and begin alternately adding the Flour Mixture and Milk Mixture to the Butter Mixture. Continue mixing until all ingredients are combined, scraping the sides as needed.
6. Scrape the batter into the prepared Bundt pan and smooth the top.
   
7. Bake in preheated oven for 40-50 minutes, turning the pan halfway through baking. Cake is ready when it is a light golden brown and wooden skewer comes out clean.
   
8. Cool cake in pan for about 10-15 minutes before running a knife around the edges to loosen. Turn out onto a wire rack to completely cool before applying the glaze.
   

Making the Glaze

1. Whisk the Powdered Sugar with 4 tsp Lemon Juice until smooth. Add the remaining 2 tsp Lemon Juice, one at a time, until glaze is pourable. Drizzle the glaze evenly over the top of the Bundt cake, letting the glaze drip down the sides.
   
2. Slice and Enjoy!
   

1. Gather the ingredients.
   
2. Rinse fish fillets and pat dry with paper towels. Set aside near cooktop.
3. In a large, non-stick frying pan add 1 Tablespoon Olive Oil and 1 Tablespoon Butter. Heat over medium to medium-high heat.
4. Place the flour (and salt, if using) in a shallow bowl, large enough to hold the flour and to drag the fish fillets through. I set up a little “work station” to make things easier – please see photo.
   
5. Once the butter has fully melted, dredge 2 of the fish fillets through the flour, fully coating both sides, and gently shake off any excess flour. Then place the fish into the frying pan and cook over Medium heat for 2-3 minutes on the first side (until edges begin to turn brown). Gently flip the fish over using a large spatula and cooking spoon. Cook for another 30-45 seconds.
6. Remove the 2 cooked fish fillets to a plate, while you repeat this process with the other 2 fillets…adding 1 Tablespoon Olive Oil and 1 Tablespoon Butter, etc.
   
7. When all 4 fillets are finished cooking and removed from the pan, add the capers and the garlic to the skillet. Continue cooking over Medium heat for about 30 seconds.
8. Next, add the Chicken Stock and Lemon Juice, stirring well. Cook over Low heat for about 2 minutes or until mixture has reduced slightly.
9. Add the remaining 2 Tablespoons of Butter, the Chili Pepper Paste and Oregano, mixing well. Heat for 1 minute.
   
10. Plate each Fish Fillet and spoon the sauce over the fillets and sprinkle with the Parsley.
11. Serve with your favorite vegetable and side…Enjoy!