Time to make:
Calories per Servings:
195 Calories, Fat 6g, Protein 2g, Carbohydrates 33g, Cholesterol 35mg,
Sodium 144mg, Fiber 1g
1/4 tsp baking powder
1/4 tsp baking soda
1/3 tsp salt
1/3 cup unsalted butter or margarine
3/4 cup buttermilk (or 1 tbsp lemon juice plus enough non-dairy milk to
equal 3/4 cup)
1 cup sugar
1 cup white or brown rice flour
1 tsp xanthan gum
1 tsp vanilla extract
2 tsp grated lemon peel
6 tbsp potato starch
2 tbsp tapioca flour
2 large eggs, beaten
STEP BY STEP:
Preheat oven to 325°F. Generously grease 8 x 4-inch nonstick loaf pan or
two 8-inch nonstick round cake pans. Line cake pans with waxed paper or
parchment paper. Set aside.
Using an electric mixer and a large mixer bowl, cream together the
butter and sugar on medium speed until light and fluffy. Mix in the eggs
on low speed until blended. Add the grated lemon peel.
In a medium bowl, sift together the flours, xanthan gum, baking powder,
baking soda, and salt.
In another medium bowl, combine the buttermilk and vanilla. On low
speed, beat the dry ingredients into the butter mixture, alternating
with the buttermilk — beginning and ending with the dry ingredients.
Mix just until combined. Spoon the batter into the prepared pan and
smooth the top.
Bake the loaf pan for about 50 minutes, cake pans for 25-30 minutes or
until top is golden brown and tester inserted into center comes out
clean. Cool cake in pan(s) for 5 minutes, then remove from pan(s) and
cool on rack.