Basic Cake (lemony)

6 tbsp butter
1 cup sugar
2 large eggs
1 tbsp grated lemon peel (fresh)
1 cup white or brown rice flour
6 tbsp potato starch
2 tbsp tapioca flour
1 tsp xanthan gum
1/4 tsp baking powder
1/4 tsp baking soda
1/3 tsp salt
3/4 cup buttermilk or equivilant soured milk
1 tsp vanilla

Preheat oven to 325 degrees. Grease a 9x5" loaf pan or 2 5x3" pans (cake rises better in smaller pans). Set aside.
Use electric mixer and large mixer bowl, cream together butter, sugar, and eggs on medium speed until thoroughly blended. Add lemon peel.
In medium bowl combine flours, xanthan gum, baking powder, baking soda, and salt. In another bowl, combine milk and vanilla. On low speed, beat dry ingredients into egg mixture, alternating with buttermlk, beginning and ending with dry ingredients. Mix until just combined. Spoon batter into pans. Bake 9x5" loaf for 50-55 minutes, 35-45 minutes for smaller, or until top is golden brown and toothpick inserted into center comes out clean. Cool cake in pan on rack for 5 minutes, then remove cake to cool the rest of the way on a rack. Serves 12.
Cal=215, Fat=8g, Fiber<1g