Lemon Muffin Cakes or Loaf

By Hklbrries

Ingredients

• For the cake:
• 1 cup canola oil
• 1 cup sugar
• 1 cup brown rice flour
• 1/4 cup potato starch
• 3 tbsp tapioca flour
• 1 tbsp cornstarch
• 1 tsp xanthan gum
• 2 tsp baking powder
• 4 eggs, beaten
• Grated rind and juice from one lemon
• For the drizzle:
• 1/3 cup sugar
• Grated rind and juice from one lemon

Details

Servings 12

Preparation

Step 1

Preheat oven to 350 F. Grease muffin tin or loaf pan. Beat or process all cake ingredients in a large bowl until smooth. Pour into tin/pan. Bake until firm and golden, about 20 minutes for cupcakes, 35 minutes for loaf. Cool on rack for 10 minutes. Mix the drizzle. Remove cakes/loaf from pan, and immediately prick top of cakes/loaf while still warm. Spoon drizzle over top of cakes or loaf. Serve.

Fabulous with ice cream or whipped topping.

Nutrition Information:
Per serving
344 calories
20 g fat (2 g saturated, 52 percent fat calories)
3 g protein
39 g carbohydrates
71 mg cholesterol
Less than 1 g dietary fiber
61 mg sodium