From: Art of Gluten-Free Baking (http://artofglutenfreebaking.com)
inspired by The Wooden Spoon Dessert Book, by Marilyn M. Moore
Yield: 1- 8 in x 8 in cake
Ingredients
For the cake
1 ½ cups (215 g) Jeanne’s Gluten-Free All Purpose Flour mix
¼ teaspoon salt
½ teaspoon aluminum-free, double-acting baking powder
½ teaspoon baking soda
5 tablespoons (70 g) unsalted butter, soft
½ cup (100 g) granulated sugar
zest from one lemon (you pick the size—larger=more zest=more lemony taste)
1 extra-large egg
½ cup buttermilk (120 ml) or ½ cup milk of choice mixed with 1 teaspoon cider vinegar
extra butter and tapioca flour for pan
For the icing
1 cup (112 g) confectioner’s sugar, sifted
1 tablespoon unsalted butter, soft
2 tablespoons fresh lemon juice
Preheat oven to 350 degrees F/180 degrees C/Gas Mark 4
Grease and flour an 8 in by 8 in pan with extra butter and tapioca flour
In a small bowl, mix together flour, salt, baking powder, and baking soda
In a large bowl, beat together butter and sugar until creamy. I use a hand mixer to do this, but you can use a whisk. Add the egg and beat until fluffy—about 1 minute. Add the lemon zest and beat until combined.
Add the flour mix and buttermilk alternately in several batches, beginning and ending with the flour mix.
Scrape batter into prepared pan and smooth top.
Bake at 350 degrees F until tester comes out clean, about 30 minutes.
While cake is baking, make the icing. In a small bowl, whisk together all ingredients until creamy.
Cool in pan for 5 minutes. Then spread icing over entire surface of warm cake and allow to cool. Cake may be served warm or cold.
Store in an airtight container for up to 5 days at room temperature.