Gluten Free Tuesday: Buttermilk Pound Cake
Ingredients
- For the cake
- 5 ounces (1 1/4 cups) white rice flour
- 2 3/4 ounces (1/2 cup) sweet rice flour
- 1.5 ounces (1/3 cup) cornstarch
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon xanthan gum
- 1 1/2 sticks butter, at room temperature
- 1 cup granulated sugar
- 2 large eggs, at room temperature
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- For the glaze
- Juice of one large lemon (about three tablespoons)
- 4 ounces (1 cup) confectioners' sugar
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