Adapted from lke's Kitchen
~from Savoring Time in the Kitchen
Note: If you use a bundt pan for this recipe, you will find that the batter only fills up the pan by about 1/2 way or so. That's okay. This is a smaller (shorter) cake.
Zest of 2 lemons
14 tablespoons (200 gr) unsalted butter (softened at room temperature)
1-1/4 cups (250 gr) granulated sugar
1 cup (125 gr) unbleached all-purpose flour
1 cup (125 gr) Bob's Red Mill Brown Rice Flour - or substitute corn starch
2 teaspoons baking powder
Lemon juice from 2 lemons (about 1/2 cup).
4-5 tablespoons powdered sugar
Grease and flour a 9-inch round cake pan or spray with baking spray with flour such as Baker's Joy brand.
In a mixing bowl, beat the softened butter with lemon zest for about 30 seconds on medium speed. Add sugar, continue beating until combined. Add the eggs, one at a time and beat until combined.
In a small bowl, combine the flour, rice flour and baking powder.
Add the flour mixture and mix until it is incorporated and you have a smooth batter.
Put the cake in a cold oven, then turn the oven on to 325 degrees. Bake for about one hour or until a toothpick inserted comes out clean (this will depend on the size of the pan you use to be sure to do a toothpick check at least 15 minutes earlier). When done, place a cooling rack upside down over the top of the cake pan and carefully flip over using oven mitts. Place the cooling rack over a large, rimmed baking sheet.
Add the lemon juice to the powdered sugar a little at a time so no lumps form and whisk together. Drizzle over the hot cake. Once the cake is cool, you can sprinkle with powdered sugar.
Serve with fresh berries and enjoy!
This cake keeps well, covered with plastic wrap for at least three days.