Gluten Free Lemon Cake Recipe

                                                           Lemon Cake


2 cups Almond Meal Flour
1/2 cup tapioca Flour
1 1/2 cups brown rice flour

2 cups of sugar
1 Tsp xantam gum
1 Tsp salt
4 Tsp baking powder
1 Tsp baking soda
3 TLB vanilla extract
1 cup of milk
1 1/2 cups melted butter
8 eggs

Glaze:
1 cup powdered sugar
1/3 cup of lemon juice

Mix dry ingredients together
Add milk, butter, and vanilla and blend well.
Add one egg at a time and mix well between eggs.

Bake at 375º for 30 minutes or until golden brown.

Cook cake

Poke holes in cake with fork or cake tester.

Mix lemon juice and powdered sugar to form a glaze.  Pour over cake and spread evenly.
Refrigerate.

This cake is WONDERFUL and is best served cold.

(recipe from Christie Minich)