Sometimes, cooking seems too precise. And it’s rather ridiculous, actually, for everything to be perfect and the same every time. When I make this lemon cake, it always turns out great regardless if I use big lemons, little lemons, two lemons or one lemon. Sure, you can measure the lemon zest to three tablespoons if you want, and the lemon juice to two tablespoons if you so desire. But I like to not waste lemons and simplify my recipes. So use what you have on hand and experiment a little!
1/2 cup (one stick) unsalted butter, at room temperature
1 cup sugar
2 eggs, at room temperature
zest of two lemons
juice of one lemon
1 teaspoon vanilla
1/3 cup buttermilk, at room temperature (make sure it is gluten-free)
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 1/2 teaspoons xantham gum
1 1/2 cups gluten-free flour mix
glaze: juice of remaining lemon and 3/4 to 1 1/2 cup powdered sugar
Preheat oven to 350 degrees. In a large mixing bowl, cream butter and sugar together. Meanwhile, butter a loaf pan with the butter wrapper.
Add eggs, one at a time, to mixing bowl. Add zest, lemon juice and vanilla and mix until combined. Slowly add buttermilk, mix and scrape down the bowl.
On low, add salt, baking powder, baking soda and xantham gum and gluten-free flour mix. Mix until well combined, scrape down the sides and the beater and mix again.
Scoop batter into loaf pan and spread. Bake in 350 oven 45 to 60 minutes until done (crust will be brown) and a cake tester comes out clean.
Let cake cool to room temperature and remove cake from pan and place on a plate.
In a small bowl, whisk together lemon juice and 3/4 cup powdered sugar until smooth. Add more powdered sugar until you achieve a consistency you like. (Personally, I like it so thick it barely drizzles, so I use about 1 1/2 cups powdered sugar.) Drizzle glaze over lemon cake, encouraging it to flow over the edges. Let glaze set up (if you can wait that long) and enjoy!