ICED LEMON CAKE
1/2 cup butter or margarine
1/2 cup white sugar
1/2 tsp pure vanilla extract
2 Tbsp grated lemon rind (I grated off the zest from 1 small lemon)
2 Tbsp fresh lemon juice
2/3 cup rice flour
1/3 cup tapioca starch
1/2 tsp xanthan gum
1/4 tsp salt
1 tsp baking powder
-Preheat oven to 350 degrees and grease a 9" round cake pan.
-In a mixing bowl, cream the butter or margarine and the sugar.
-Add the eggs one at a time, beating after each addition. Beat in the lemon zest. Beat on high
for about 3 minutes - or until light and fluffy.
-In a separate bowl, thoroughly sift the flour, starch, baking powder, salt, and xanthan gum.
-Add the dry ingredients to the creamed mixture along with the lemon juice and stir until just
-Scrape batter into the greased pan and smooth the top. Bake for 35-40 minutes or until a
tooth pick comes out clean.
-Let cool in pan for 15 minutes and then remove from pan and finish cooling on a wire rack.
-Ice when cool.
-1 cup icing sugar with enough fresh lemon juice to make a glaze. Spoon over top of cake.
NOTE: If this cake is doubled, it can be baked in 9" spring form pan for 45 min or until a
toothpick comes out clean. Most gluten free baking goes dry and stale
very quickly, but this cake keeps very well - staying moist and tasty for several days if