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
To Serve:
powdered sugar
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.
Sugar: 20g
:
Calcium: 59mg
Calories: 355kcal
Carbohydrates: 45g
Cholesterol: 102mg
Fat: 16g
Fiber: 6g
Iron: 1mg
Potassium: 78mg
Protein: 7g
Saturated Fat: 5g
Sodium: 271mg
Trans Fat: 1g
Vitamin A: 659IU
Vitamin C: 7mg
