It also has the most luxurious lemon flavor as it is soaked in fresh lemon juice hot from the oven. It stays amazingly moist 3-4 days after baking. My husband keeps asking me when I’m going to make it again. He loves a slice after breakfast.
It’s been a busy time here with more to come! We celebrated the 3rd birthday of our youngest grandson two weeks ago followed by my birthday this past week. Next week, it will be my hubby’s birthday, then Easter, followed by our oldest daughter’s birthday a little over a week later. Fun times!
Note: If you use a bundt pan for this recipe, you will find that the batter only fills up the pan by about 1/2 way or so. That’s okay. This is a smaller (shorter) cake.
Lemon juice from 2 lemons (about 1/2 cup).
Grease and flour a 9-inch round cake pan or spray with baking spray with flour such as Baker’s Joy brand.
In a small bowl, combine the flour, rice flour and baking powder.
Add the flour mixture and mix until it is incorporated and you have a smooth batter.
Serve with fresh berries and enjoy!
This cake keeps well, covered with plastic wrap for at least three days.