Iced Lemon Cake

ICED LEMON CAKE

1/2 cup butter or margarine

1/2 cup white sugar

2 eggs

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

METHOD:

-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

blended.

-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.

GLAZE:

-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

tightly covered..