Ingredients:
1/3 cup butter or 1/3 cup oleo or 1/3 cup cooking oil
1 cup sugar
2 large eggs
1 tablespoon grated lemons, rind of
1 cup rice flour
1/3 cup potato starch
3 tablespoons tapioca flour
1 teaspoon xanthan gum
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup buttermilk
1 teaspoon gf vanilla extract
cooking spray
Directions:
Preheat oven to 325 degrees F.
Coat two 8-inch round pans with cooking spray and line with parchment paper or waxed paper.
Using an electric mixer and large mixing bowl, cream together butter and sugar on medium speed until thoroughly blended.
Mix in eggs and grated lemon peel on low speed until blended.
In a medium bowl, sift together flours, xanthan gum, baking powder, baking soda, and salt.
In another medium bowl, combine buttermilk and vanilla extract.
On low speed, beat dry ingredients into butter mixture, alternating with buttermilk, beginnning and ending with dry ingredients.
Mix just until combined.
Spoon batter into prepared pans and smooth tops.
Bake 8-inch cakes for about 30-35 minutes or until tops are golden brown and a cake tester inserted in the center comes out clean.
Let cakes cool in pans for 5 minutes, then remove from pan, and cool on rack.
Servings: 12
Time preparation: 20 min.
Time total: 55 min.