Gluten-Free Yellow Cake

Gluten-Free Yellow Cake 6 Tbsp Unsalted butter or buttery spread (room temperature) 1 cup Sugar 2 Large eggs or egg substitute, beaten 1¾ tsp Grated lemon peel 1 cup White Rice Flour 6 Tbsp Potato Starch 2 Tbsp Let's Do...Organic® Tapioca Starch 1 tsp Xanthan Gum ¼ tsp Baking Powder ¼ tsp Baking Soda 1/3 tsp Sea Salt ¾ cup Buttermilk 1 tsp Vanilla
  • Preheat oven to 325 degrees F.
  • Coat one 8" x 4" nonstick loaf pan with cooking spray. Set aside.
  • Using an electric mixer and a large mixing 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 top.
  • Bake the cake for about 50 minutes or until top in golden brown and a cake tester inserted into center comes out clean.
  • Cool cake in pan for 5 minutes, then remove from pan and cool on rack.
Click here for printer friendly version Find Great Organic Tapioca Recipes Here. Purchase Let's Do...Organic® Organic Tapioca singles at Edward & Sons store. Purchase Let's Do...Organic® Organic Tapioca 6 Packs at Click Here to find a store near you. Republished by Photo Credit: The Green Forks