Thursday, March 8, 2012
Our lemon tree is in full bloom, keeping the bees busy and the yard wonderfully scented! This is one of my favorite cakes to make.Yum! It's easy and keeps in the refrigerator (if it lasts that long) for several days. I originally made it with water instead of coconut milk and olive oil instead of coconut oil - it still tastes great that way, but the coconut milk and oil step it up a notch.
1 ¼ cups white rice flour
1 cup organic sugar
3/4 tsp cream of tartar
scant 1/2 tsp baking soda
1 egg or flax egg substitute
¼ cup coconut oil (or olive oil)
2T lemon juice + coconut milk (or water) to equal ¾ cup (you can add more lemon juice if you want it really lemony - just keep the total at ¾ cup)
Mix and pour into greased 8 or 9 inch baking pan. Bake in 350 degree oven for 35 minutes or until toothpick inserted in center comes out clean. Pour glaze on cake immediately and keep spreading it around until it all soaks in.
Glaze – ¾ cup powdered sugar (C&H has corn starch in it, others have tapioca – if you want only sugar, grind granulated sugar in blender)
1T coconut oil (or olive oil)
lemon juice to make a thin glaze