From Art of Gluten-Free Baking
http://artofglutenfreebaking.com
-adapted from The Gift of Southern Cooking, by Edna Lewis and Scott Peacock
Special Equipment Needed
-a stand mixer is really helpful, although a hand mixer will do
-a tube pan
Ingredients for the cake
2 1/4 C Jeanne's Gluten-Free All-Purpose Flour Mix
1/4 tsp salt
1 C (2 sticks) unsalted butter, softened
1 2/3 C granulated sugar
1 TBL vanilla extract
1 tsp fresh squeezed lemon juice
5 large or extra large eggs, room temperature
additional butter and tapioca flour for pan
Ingredients for the glaze
1/3 C freshly squeezed lemon juice
1/2 C granulated sugar
1 TBL unsalted butter
1/8 tsp salt
Note: Total baking time will be 60-70 minutes
To make the cake:
Do not preheat the oven
-with the extra butter and tapioca flour, grease and flour the tube pan--shake out excess
-in a medium bowl, mix together flour and salt; set aside
-in the bowl of a mixer, using the paddle attachment (if using a stand mixer), beat the butter for about 5 minutes--until white and very fluffy. Add the sugar and beat another 2 minutes.
-add the vanilla and lemon juice, beat on medium to incorporate
-add eggs, 1 at a time, beating after each addition
-once all eggs have been added, beat for 2 minutes
-with mixer on low, mix in the dry ingredients until just combined
-spoon into the pan, smoothing the top
-thump the pan on the counter once to release any trapped air bubbles
-place into COLD oven
-turn oven on to 225 degrees F and bake for 20 minutes
-after 20 minutes, increase the temperature to 325 degrees F and bake for another 20 minutes
-after 20 minutes, increase the temperature to 350 degrees F and bake for another 20-30 minutes, or until tester comes out clean. Start checking with tester at 20 minutes
-remove from oven and cool in pan on cooling rack for 5 minutes
-run a spatula or butter knife along the edge of the cake to release it from the pan and then carefully turn out onto the cooling rack to cool completely--be sure it's turned so the top of the cake is upright (my tube pan is in 2 pieces, so it's a bit tricky to turn the cake out onto the cooling rack--just proceed slowly and carefully)
To make the glaze:
-Place the lemon juice, sugar, butter, and salt into a small non-reactive pan and simmer over medium heat for 1 minute--stirring until the sugar is dissolved.
-remove from heat and spoon the warm glaze over the cooled cake
Store in an airtight container. Cake will keep for up to 1 week.
Enjoy!