Gluten-Free All-Day Lemon Cake (With a Choice of Two Toppings) Recipe

1. Adjust oven rack to middle position. Preheat oven to 350°F. Spray an 8-inch square baking pan with nonstick cooking spray.

2. In large mixing bowl, whisk together rice flour, granulated sugar, tapioca starch, baking powder, and salt. In a measuring cup or a small bowl, whisk together buttermilk and lemon zest. Pour buttermilk mixture over dry ingredients. Whisk in vegetable oil and eggs until smooth.

3. Pour batter into prepared cake pan. Bake until a cake tester inserted into center of cake comes out clean, about 30 minutes.

4. Option 1: Simple Syrup Glaze Meanwhile, if making the Simple-Syrup Glaze, combine granulated sugar, lemon zest, and lemon juice in a small saucepan. Bring to a boil over medium-high heat, stirring gently until sugar dissolves. Reduce heat to low and cook syrup until it thickens slightly, about 5 minutes. Remove from heat and set aside.

5. While cake is still warm, poke it all over with a fork. Brush top of cake with syrup and allow to absorb fully, about 5 minutes. Repeat until all syrup is absorbed.

6. Option 2: Powdered Sugar Glaze If making Powdered Sugar Glaze, allow cake to cool completely. In small bowl, combine powdered sugar and lemon juice. Stir with a fork until smooth. Icing should be thick but spreadable; if the icing is too thick, add a little more lemon juice. Spread icing on cake and allow to set for 15 minutes before serving.

7. Store cake, covered, on the counter for up to 3 days.

Notes

Select one glaze to finish the cake. The simple syrup glaze changes the texture of the cake a little, making it damp, while the powdered sugar icing leaves the coffee cake-like texture intact. If desired, toss together 1 cup washed berries, like blueberries, with 1 tablespoon white rice flour. Stir coated berries into the finished batter and bake as directed.

Special Equipment

8-inch square baking pan

This Recipe Appears In

• Gluten-Free All Day Lemon Cake With a Choice of Toppings