My favourite gluten free lemon cakes recipe

 

Inspired by online and other sources - NOT MY PHOTO

Ingredients

1. 70g butter, softened 
2. 1/2 cup (100g) caster sugar
3. 1 egg
4. 1/2 cup (125g) sour cream
5. 1/2 cup (75g) plain gluten free flour
6. 1/2 cup (75g) self-raising gluten free flour
7. 1 tbs finely grated lemon rind
8. 2 tbs lemon juice
9. 2 cups (300g) pure icing sugar
10. 2 tbs lemon juice
11. Citrus rind, to decorate  

Method

• Preheat oven to 160°C. Grease twelve 1/2-cup (125ml) capacity loaf pans or friand pans.  
• Use an electric mixer to beat the butter and sugar together until pale and creamy. Add the egg and beat until well combined. Add the sour cream and combined flours and stir to combine. Add the lemon rind and juice and stir to combine. Spoon the mixture evenly among the prepared pans and smooth the surface. Place pans on an oven tray and bake for 15-20 minutes or until cooked through. Remove tray from oven and transfer cakes to a wire rack to cool completely.
• Place the icing sugar in a medium bowl. Add the lemon juice and stir until a firm paste forms. Spread icing over the top of the cakes. Place aside to set. Top with citrus rind to decorate, if desired.