This recipe is adapted from one provided by Danielle Locke (www.deelishdesserts.com), who sells her gluten-free baked goods at the farmers' market in Belleville, Ont. This is her most popular cake, slightly adapted for home bakers. We prefer the taste of stone-ground rice flour over regular, if you can find it. If dairy products are an issue for your family, you can substitute a lactose-free buttery spread for the butter.

Servings: 1 loaf

Prep Time: 10 minutes

Cooking Time: 1 hour, 5 minutes

Ready In: 1 hour, 25 minutes

Lemon Loaf:

1 cup unsalted butter, softened

1¼ cups sugar

2 cups rice flour, less 2 tablespoons

½ teaspoon salt

2 teaspoons gluten-free baking powder

4 eggs

3 tablespoons lemon juice

2 teaspoons grated lemon rind

Lemon Glaze:

½ cup sugar

¼ cup lemon juice

2 teaspoons grated lemon rind

Preheat oven to 350 F. Grease a 9.5-by-5.5-inch loaf pan and line the bottom with parchment paper.

Combine butter, sugar, rice flour, salt, baking powder, eggs, lemon juice and lemon rind in a large mixing bowl and beat until thoroughly combined. Don't be concerned if batter looks slightly curdled.

Pour batter into prepared pan and bake for 1 hour, 5 minutes, or until a cake tester comes out clean. (Place a piece of parchment paper loosely over the loaf if you're worried about it getting too brown.) Let cool in pan for 10 minutes.

Remove from pan and transfer to a rack over a plate.

Combine sugar, lemon juice and grated rind in a small pot over medium heat and stir until sugar has dissolved and mixture has just come to a boil. Brush glaze over top and sides of warm cake. Let cool fully and slice with a serrated knife to serve.