Cytrynowe ciasto babkowe na maślance (bez glutenu)

Cytrynowe ciasto babkowe na maślance (bez glutenu)

LINK

Składniki:

* 1-1/4 cups superfine rice flour, plus extra for dusting pan

* 1/2 cup potato starch

* 1/3 cup tapioca starch

* 1-1/2 teaspoons baking powder

* 1/2 teaspoon salt

* 1/2 teaspoon xanthan gum

* 3/4 cups (1-1/2 sticks) butter, at room temperature

* 1 cup sugar

* 2 eggs, at room temperature

* 1 cup buttermilk

* 1 teaspoon vanilla extract

lukier: * 3 Tablespoons Meyer lemon juice, * 1 cup powdered sugar

Przygotowanie:

Preheat oven to 350 degrees and grease a loaf pan and dust generously with rice flour.

In a medium bowl, combine the rice flour, potato starch, tapioca starch, baking powder, salt and xanthan gum. Mix to combine and set aside.

In a large bowl cream the butter and sugar for 2 minutes. Add the eggs, one at a time. Alternate adding the flour mixture with the buttermilk, mixing well to combine after each addition. Stir in the vanilla extract.

Pour the batter into the prepared pan and bake for about 45 minutes, or until a knife inserted in the center comes out clean. Remove and let cool on a wire rack for 5 minutes. Turn out the loaf from the pan onto the wire rack and let cool completely.

Prepare the glaze by whisking together the Meyer lemon juice and the powdered sugar. Place the loaf on a piece of wax paper and drizzle or brush the glaze over the top, allowing the glaze to drip down the sides.

Cut into slices and serve.