Ingredients
1 cup rice flour
1 cup coconut flour
¾ cup sugar
4 oz butter, softened, plus extra butter for pan
5 medium eggs
1 tsp baking powder, gluten-free
1 lemon, (lemon zest only)
1 pinch salt
powdered sugar
Preparation
Separate the egg whites and egg yolks, then set the egg whites aside.
Beat the egg yolks, add the sugar and mix them into a cream.
Add in the butter and lemon zest and beat again.
In a separate bowl, place the flour and baking powder. Add it into the egg yolk mixture, a little at a time.
In a separate bowl beat the egg whites and a pinch of salt to firm peaks. Then fold the egg whites into the mixture.
Butter and flour a square or round 8-inch cake pan with rice flour or potato starch.
Place in the batter. Bake for 40 to 45 minutes at 350 degrees F.
Serve and enjoy.
