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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Lemon Honey and Ricotta Tea Cake - GF Recipe

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This recipe for Lemon Honey and Ricotta Tea Cake - GF is from Eating Gluten Free with the Seitz Clan, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 sticks of butter, softened
1/2 cup of honey
1/2 a cup of ricotta cheese
1 1/2 cups of brown rice flour
2 tsp. gluten free baking powder
4 eggs, beaten
grated rind and juice of one lemon

Lemon Glaze:
grated rind and juice of two lemons
1/2 cup of sugar
Directions:
Directions:
Preheat oven to 350. Grease a loaf pan. Cream butter and honey, and then combine with the rest of the ingredients until smooth. Pour the mixture into the prepared pan and bake for 35-40 minutes until golden and firm to the touch.

Remove bread from oven and let sit for 5-10 minutes. Transfer bread to a wire rack and poke holes all over the cake with a toothpick. Immediately drizzle the lemon glaze over the entire cake (make sure you do this while the cake is still warm). Let stand until completely cool.
Number Of Servings:
Number Of Servings:
six
Preparation Time:
Preparation Time:
20-25 minutes

 

 

 

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