Lemon Cake

I was going to post a picture of this cake and after it was all baked and beautifully glazed. I went and grabbed my camera only to discover that it's batteries were dead. No problem, I'd use the camera feature on my video camera . . also dead. I still wasn't worried cause I had my old digital camera. Dead as well.

I tried to persuade my children not to touch the cake until the batteries on one of the cameras had charged, but the next time I turned around a huge piece was missing. So, I threw my hands up into the air and we all ate cake. I guess if you want to see a picture of the cake, you have to make it and take it with your camera . . unless it's battery is dead as well? Enjoy! –Kirsti

Lemon Cake

¾ c. butter
3 eggs
2 c. Featherlight mix
½ c. GF mix
1 tsp. xanthan gum
2 ½ tsp. baking powder
½ tsp. salt
1 ¼ c. sugar
1 (3.4 oz.) pkg. lemon instant pudding mix
1 tsp. vanilla
1 tsp. lemon juice
1 ¼ c. milk

Icing:
4 c. confectioners’ sugar
½ c. butter
2 Tbs. lemon juice
2 Tbs. milk

Preheat oven to 375°. Grease a 9x13 sheet cake pan.

Allow butter and eggs to stand at room temp for 30 minutes. Combine flours, xanthan gum, baking powder, and salt in a bowl. Using a mixer, cream butter, sugar, and pudding mix for 2 to 3 minutes on high speed. Add eggs one at a time, beating well after each. Beat in vanilla. Alternately add flour mix and milk, ending with flour. Pour into prepared pan.

Bake 25-30 minutes.

While the cake is baking, combine all the icing ingredients and mix well. As soon as you pull the cake out from the oven, take a fork and poke holes all over the top of the cake. Immediately ice the cake while it is still warm, so that the icing melts and turns into a glaze.

Cool and serve with whipped cream.