This basic little cake, with just a hint of lemon, is just like the little black dress. It is so versatile; you can serve it plain or dressed up. Bake it in shapes, such as the heart-shapes in the photo, or as cupcakes, or make a layer cake with your favorite frosting — chocolate, vanilla, or whatever flavor you please. For best results, have all ingredients at room temperature.
⅓ cup butter or buttery spread
1 cup sugar
2 large eggs
2 teaspoons grated lemon peel
1 ½ cups Carol’s Brown Rice Flour Blend (see below)
1 teaspoon xanthan gum
¼ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
¾ cup buttermilk (or 1 tablespoon lemon juice plus enough milk to equal ¾ cup)
1 teaspoon vanilla extract
[1] Preheat oven to 325°. Generously grease two 8-inch nonstick round cake pans. Line cake pans with waxed paper or parchment paper and grease again. Set aside.
[2] Using electric mixer and large mixing bowl, beat butter and sugar on medium speed until light and fluffy. Beat in eggs and lemon peel on low speed until blended.
[3] In medium bowl, sift together flour blend, xanthan gum, baking powder, baking soda, and salt. In another medium bowl, combine buttermilk and vanilla. With electric mixer on low speed, beat dry ingredients into butter mixture, alternating with buttermilk — beginning and ending with dry ingredients. Mix just until no streaks of flour are visible and the batter slightly thickens. Spread batter evenly in prepared pan and smooth top.
[4] Bake for 25 to 30 minutes or until top is golden brown and tester inserted into center comes out clean. Cool cake in pan(s) for 5 minutes, then removefrom pan(s) and cool completely on rack. Serves 10.
Carol’s Brown Rice Flour Blend
1 ½ cups brown rice flour
1 ½ cups potato starch
1 cup tapioca flour
Whisk together and store, tightly covered, in a dark, dry place.
