Gingery, lemony goodness all wraped up in one delicious cake

Oh.my.goodness! We just had the best.cake.ever! It is moist and delicious. You really need the fresh, grated ginger and lemons. Powdered ginger does not taste the same as fresh ginger.





Ginger & Lemon Cake

1/2 cup white or brown rice flour
1/2 cup Tapioca flour
3/4 cup Sorghum flour
2 teaspoons baking powder
1 teaspoon cinnamon
1/8 teaspoon ground nutmeg
2 Tablespoons freshly grated ginger
2 Tablespoons grated lemon zest
1 teaspoon vanilla extract
3 eggs
1/8 teaspoon salt
3/4 cup sugar (or 1/4 cup agave)
1/2 cup sour cream


Preheat oven to 350. Wipe butter in a square 8 inch pan, and sprinkle rice flour over the butter so the cake won't stick.

In mixer, blend all ingredients on high speed, until thoroughly mixed. Pour the creamy batter into the prepared pan, and bake for 30 minutes, or until knife comes out clean. Cool before frosting.

Cream cheese frosting:

1 pkg. cream cheese, softened
2 teaspoons vanilla extract
3 teaspoons butter, softened
1 teaspoon lemon zest
3 tablespoons honey or agave

Mix all ingredients on high speed with electric mixer, until frosting is smooth. Spread onto the cake, once the cake has cooled. I like to spread my frosting on, when the cake is slightly warm, so the frosting goes on smooth. Can you say yummmmmmmy?!!!!!!