Ingredients
Cake
1 cup gluten-free flour mix
1/2 cup brown rice flour
2 teaspoons baking soda
1 teaspoon xantham gum
1/2 teaspoon salt
1 cup plain low-fat yogurt
1 cup sugar
3 eggs
2 teaspoons grated lemon zest
1 teaspoon vanilla extract
1/2 cup canola oil
Lemon sauce
1/3 cup sugar
1/3 cup fresh lemon juice
Lemon glaze
1 cup powdered sugar
2 tablespoons fresh lemon juice
Directions
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Preheat oven to 350 degrees.
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Spray an 8½x4¼x2½-inch loaf pan with canola oil.
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Sift the flours, baking powder, xantham gum and salt in a bowl.
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Whisk together the yogurt, sugar, eggs, lemon zest and vanilla.
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Mix in the flour, alternating with the oil. Mix until combined.
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Pour into baking pan and bake for about 45 minutes or until a knife placed in the center of the cake comes out clean.
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While the cake is baking, make the lemon sauce. Heat the sugar and lemon juice in a small saucepan until the sugar melts and the sauce is clear. Don't overcook. Set aside.
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When the cake is done, let it cool for about 10 minutes. Take it out of the pan and place on a cooling rack with a cookie sheet or plate underneath (I used parchment to hold the cake in my hand as I turned it over and then flipped it onto the cooling rack.) Pour the lemon sauce over the warm cake.
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Let the cake cool. Mix together the lemon juice and powdered sugar until there are no lumps. Once the cake is cooled, pour the glaze over the cake.
*Basic Gluten-Free Flour Mix
6 cups white rice flour
2 cups potato starch
1 cup tapioca flour
Store leftover flour in an airtight container
From Yvonne Condes
