Gluten Free Tuesday: Buttermilk Pound Cake

Ingredients

• For the cake
• 5 ounces (1 1/4 cups) white rice flour
• 2 3/4 ounces (1/2 cup) sweet rice flour
• 1.5 ounces (1/3 cup) cornstarch
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon xanthan gum
• 1 1/2 sticks butter, at room temperature
• 1 cup granulated sugar
• 2 large eggs, at room temperature
• 1 cup buttermilk
• 1 teaspoon vanilla extract
• For the glaze
• Juice of one large lemon (about three tablespoons)
• 4 ounces (1 cup) confectioners' sugar

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