2tablespoonslemon zestapproximately 2 large lemons worth of zest
2tablespoonsfresh lemon juice
2/3cupbrown rice flour *
1/4cuptapioca starch *
1/4cuppotato starch *
1/2teaspoonxanthan gum *
* If you are not in need of a gluten free recipesimply substitute a total of (1) cup all purpose flour for the items marked with an *
2/3cupbrown rice flouror all purpose flour
1tablespoonSugar In The Raw Organic White Cane Sugar
Optional - Warm Lemon Butter Glaze:
2 - 3tablespoonslemon juice
Preheat the oven to 350 degrees. Grease an 8" square pan with butter. Beat the butter and the sugar together until light and fluffy, about 7 minutes. Stir in the lemon zest, lemon juice, and vanilla. Add the eggs, mixing just until combined.
Combine the flour, starches, xanthan, and baking powder in a bowl. Add half the dry ingredients to the mixing bowl and stir to combine. Add the yogurt, mix again, and add the remaining dry ingredients. Mix just until combined.
Pour the batter into the prepared pan. Place the flour and brown sugar for the topping in a small bowl and add the melted butter. Stir lightly with a fork to combine, just until it crumbles into streusel like crumbs. Scatter the crumbs over the batter in the pan. Sprinkle with a tablespoons of cane sugar. Bake for 40-45 minutes, until a toothpick comes out clean or with moist crumbs. Let cool before slicing.
If desired, combine the glaze ingredients in a small glass bowl just before serving the cake. Warm them in the microwave for 30 seconds, until the butter has melted. Whisk until smooth and then drizzle over the slices of cake. Enjoy!
I've served this cake with and without the glaze. I liked it both ways and absolutely couldn't pick my favorite, so I'm including the glaze with the recipe. However, the cake definitely stands on its own without it.