I got this recipe from a wonderful cookbook I got for Christmas called Gluten-Free Baking Classics. I’ve made several things from it and they’ve all been a hit. This cake in particular.
I made it one night because I was tired and stressed and wanted cake. That’s the main reason people eat cake, right? Anyway, I made it and served it after dinner to Adam and a friend. Neither of them realized it was gluten free until I mentioned it. I think they assumed since Andy was asleep (and it was lemon flavored) that it was a regular old wheat flour cake. I love it when people are surprised to discover something is actually gluten free.
I applaud this cake for being everything I wanted it to be. However, I will caution you not to try to keep it for more than a day or so. I served it about an hour or two after baking it and it was fantastic. By the next day it had started to get a little stale. By day three I was toasting it and eating it with marmalade. Which, was super in it’s own way. Just be prepared.