Gluten Free Lemon Poke Cake
"Although this cake is baked in an 8x8-inch pan, you can double the recipe (cake and curd), and bake it in a 9x13-inc pan. Baking time will increase slightly, insert a toothpick into the cake to test if the cake is completely baked...."
INGREDIENTS
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2/3 cup( 107 g) brown rice flour
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1/3 cup (57 g) potato starch
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1/4 cup (31 g) tapioca starch
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1 1/2 teaspoons (6 g) baking powder
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1/2 teaspoon (3 g) salt
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1/2 teaspoon (2 g) xanthan gum
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1 cup (200 g) granulated sugar
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zest of 1 lemon
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2 large eggs
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1/2 cup (125 ml) milk
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1/2 cup (125 ml) oil
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1 teaspoon (5 ml) pure vanilla extract
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1 cup (200 g) granulated sugar
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1 cup fresh lemon juice (about 4 lemons)
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3 large eggs
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zest of 3 lemons
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6 tablespoons (85 g) unsalted butter
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