http://artofglutenfreebaking.com
-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
Ingredients
2 C Jeanne's Gluten-Free All-Purpose Flour Mix
1 tsp kosher salt (the large-grained salt)
1/2 tsp aluminum-free double-acting 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 F. 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.
Enjoy!