- 1/2 cup sorghum flour (or rice flour)
- 1/2 cup tapioca flour
- 1/4 cup corn starch
- 3/4 tsp gluten-free xanthan gum
- 2 tsp gluten-free baking powder
- 1/2 tsp salt
- 2 eggs
- 1/2 cup sugar
- 1/3 cup butter (or ghee)
- 1 tsp lemon zest
- 1/2 tsp vanilla
- 1 tsp gelatin, melted (optional)
- 1/3 cup lemon juice (or apple juice)
Preparation:
- Preheat oven at 350F.
- In a large bowl, mix sorghum flour (or rice flour), tapioca flour, corn starch, xanthan gum, baking powder, and salt.
- In a separate bowl, beat eggs and then mix in sugar, butter, lemon zest, vanilla, gelatin, and lemon juice.
- Slowly mix the wet ingredients into the dry ingredients. Stir until mixture is uniform.
- Transfer the mixture to a 12'' x 4'' baking pan. Bake for 40-45 minutes. Cake is ready when a toothpick comes out clean.
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