Gluten-Free All Day Lemon Cake With a Choice of 2 Toppings
"This lemon cake is as good with a morning cup of coffee as it is as an after-dinner treat. [Photograph: Elizabeth Barbone] The light texture and not-to-sweet lemony flavor of this cake make it perfect for breakfast, dessert, or whenever the mood strikes. The recipe gives you two choices for toppings: an easy simple-syrup glaze, or a tart lemony icing. You can also vary the cake by adding whatever berries are in season when you make it. Why this recipe works: * Rice flour and tapioca starch combine to create a cake that's delicate and that does not rely on xanthan gum for structure. * Lemon zest in the batter and lemon juice in the glaze add a strong lemon flavor without overpowering the cake. Notes: Select one glaze to finish the cake. The simple syrup glaze changes the texture of the cake a little, making it damp, while the powdered sugar icing leaves the coffee cake-like texture intact. If desired, toss together 1 cup washed berries, like blueberries, with 1 tablespoon white rice flour. Stir coated berries into the finished batter and bake as directed...."