The recipe comes from Time Life Old Fashioned Christmas Cookbook. I didn't have rice flour, but I had rice and an electric coffee mill. Problem solved.
You Will Need:
1 cup butter, softened
2 teaspoons grated lemon zest
1 1/2 cups sifted confectioner's sugar
3/4 cup AP flour
3/4 teaspoon salt
1 1/2 teaspoons baking powder
1/2 cup rice flour
3 eggs, separated, plus 3 yolks-the whites at room temperature
Confectioner's sugar for dusting
Preheat oven to 350 degrees F. Grease a tube pan.
In a large bowl, beat the butter and zest until creamed. Beat in the sugar until light and fluffy. Sift the flour with the salt, baking powder, and rice flour. Add 1/3 of the flour mixture to the creamed mixture. Add 2 of the egg yolks and beat until smooth. Add the rest of the flour, then the rest of the egg yolks. Beat until smooth. In another bowl, beat the egg whites until stiff. Stir 1/3 of the whites into the batter, then fold the rest in gently. Pour into pan and bake 1 hour or until cake tests done. Cool in pan on rack 10 minutes, then remove and cool completely on rack. Dust with sugar and decorate with a crown before serving, if you like.
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