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Lemon Cake Supreme Recipe


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     Lemon Cake Supreme

Category   Desserts - Breads
Sub Category   None

1 1/2 cups brown rice flour
2 TBSP arrowroot powder
1 TBSP baking powder
6 large eggs
1/2 cup clarified butter
1/3 cup fresh squeezed lemon juice
1 TBSP lemon flavoring (alcohol free)
5 TBSP vegetable glycerine
Almond and Butter Cream Icing-
1/2 cup and 2 TBSP clarified butter, melted
5 TBSP vegetable glycerine
1 egg yolk
2 TBSP fresh squeezed lemon juice
1/2 cup sliced or ground almonds

Cake- Preheat oven to 350F. Mix flour, arrowroot powder, and baking powder in a large bowl. Separate eggs; beat yolks in another bowl with electric mixer until light. Add butter, lemon juice, flavoring, and glycerine to yolks, mix well and add to flour mixture. Beat until smooth. Beat egg whites until stiff; fold into flour mixture. Pour batter into a greased and lightly floured bundt or angel food cake pan. Bake 35-40 minutes.
Icing- Cream butter with glycerine. Beat in egg yolk and lemon juice; mix until thick. Fold almonds into icing or wait until cake is frosted and sprinkle over top.

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