This is a delicious cake, bursting with lemon flavor!  I have used this recipe for many years and unfortunately cannot remember where I found it ... sorry.

Makes 10 Servings

Ingredients:

¼ cup margarine or butter
1 cup sugar
2 eggs
zest of one lemon
1 cup rice flour
½ cup tapioca flour
½ tsp xanthan gum
1 ½ tsp baking powder
½ tsp salt
½ cup milk

Directions:

Cream butter and sugar. Add eggs one at a time, then add zest.

Mix dry ingredients, then add into wet mixture, alternating with milk.

Put in loaf pan and bake at 350°F for about 45 minutes or until done.

Topping:
Add 2 tablespoons of lemon juice and add enough icing sugar to make a thick mixture (too little and your cake will be soggy). Immediately after cakes are done, spoon topping over cake-just a thin layer.
Cakes freeze well so can x 4 the recipe (but just use 2 lemons/rind).

 

Nutrition:

Calories                       156

Fat                               4.3g

Sugar                           10g

Carbs                           30g

Protein                           4g

 

The above does not include the Topping as I tend to leave it off unless it is for company but if it is a base to serve Lime Berry Salad for example it is just not necessary.