2 large eggs (or 3 egg whites) 1 c white or brown rice flour
6 T Potato Starch 2 T Tapioca Flour
1 t Xanthan Gum 1/4 t Baking Powder
1/4 t Baking Soda 1/3 t Sea Salt
3/4 c buttermilk -or-
2 t lemon juice with enough milk (cow, rice, soy) to make 3/4 cup
Preheat oven to 350°F. Grease 9x5-inch loaf pan or two 5x3-inch pans (or other pans - see below). Cake rises better in smaller pans. Set aside. Using electric mixer and large mixer bowl, cream together butter, sugar, and eggs on medium speed until thoroughly blended. Add lemon peel. In a medium bowl, combine flours, potato starch, xanthan gum, baking powder, baking soda and salt. In another medium bowl, combine buttermilk (and fruit juice concentrate, if using - see below) and vanilla. On low speed, beat dry ingredients into egg mixture, alternating with buttermilk, beginning and ending with dry ingredients. Mix just until combined. Spoon batter into pan(s). Bake 9x5-inch loaf for 50-55 minutes; 35-45 minutes for smaller pans or until top is golden brown and a toothpick inserted into center comes out clean. Cool cake in pan for 5 minutes, then remove from pan and cool on rack.
Serves 12.
Cupcakes:
Bake 12 cupcakes for 20-25 minutes. Grease 7 flour pan .
Layer Cake: Bake in 9-inch round nonstick pan for 35-40 minute or two 8-inch round nonstick pans for 25-30 minutes. Grease pans, then line with waxed paper or parchment paper and grease again for easy cake removal. Cool on wire rack.
Sheet Cake: Grease 11x17-inch pan. Line with waxed paper or parchment paper if you plan to remove cake from pan before frosting. Bake for 25-30 minutes.
*Sugar Alternative: 2/3 cup pure fruit juice concentrate (thawed but not reconstituted) in place of 1 cup granulated sugar. Reduce milk to 1/2 cup. Increase baking soda to 1/2 teaspoon. This version produces a decidedly less sweet cake. For a sweeter, stronger fruit flavor, simmer 1 cup concentrate on low heat until reduced to 2/3 cup. Cool slightly. You may also us 2/3 cup honey, but reduce milk to 1/2 cup.
