-adapted from Barefoot Contessa Back to Basics, by Ina Garten
Special Equipment Needed
-a stand mixer is nice, but a hand mixer will do
-8 1/2x4 1/2 x 2 1/2 inch loaf pan or 10 C bundt pan
Note: This recipe uses my gluten-free flour mix:
Jeanne's Gluten-Free All-Purpose Flour Mix (mix together and store in fridge):
1 1/4 C. brown rice flour
1 1/4 C. white rice flour
1 C. tapioca flour
1 C. sweet rice flour (also known as Mochiko)
2 scant tsp. xanthan gum
(you can also use the gluten-free flour mixture (not baking mix) of your choice--just be sure it contains xanthan gum. Or, you can add 1/4 tsp. xanthan gum per cup of gluten-free flour. If you use bean flour, it will add a bean taste to the cake)
2 C Jeanne's Gluten-Free All-Purpose Flour Mix
1 tsp kosher salt (the large-grained salt)
1/2 tsp baking powder
1/2 pound (2 sticks) unsalted butter, softened
1 1/4 C granulated sugar
4 extra large eggs, room temperature
2 TBL honey
2 tsp vanilla extract
1-2 tsp grated lemon zest
extra melted butter and tapioca flour for pan
Preheat oven to 350 degrees. Grease and flour your pan.
In a medium bowl, mix together flour, salt, and baking powder. Set aside.
In the bowl of a mixer fitted with a paddle attachment, beat the butter on medium high until light and fluffy, about 3-4 minutes. Add sugar, beat another 2 minutes. Add honey, beat to incorporate. Add eggs, one at a time, beating after each addition. Add vanilla, beat to incorporate. Add lemon zest, beat to incorporate.
Add flour mixture to the butter mixture, beating just until incorporated. Spoon into your prepared pan. Thump pan on counter once to release any trapped air bubbles.
Bake at 350 degrees for 50-60 minutes, or until tester comes out clean. Cool in pan for 5 minutes then carefully turn out onto wire rack to cool completely.