Gluten and Dairy Free Pound cake with Lemon

PHOTOGRAPH BY Romulo Yanes

• 3/4 cups rice flour
• 3/4 cup tapioca flour plus more for dusting
• 2 teaspoons baking powder
• 3/4 teaspoon kosher salt
• 1 cup sugar
• 1 tablespoon finely grated lemon zest
• 3/4 cup coconut milk yogurt – I make my own but SO had a great one
• 1/2 cup butter
• 2 large eggs
• 1/2 teaspoon vanilla extract
• Butter to grease a 8 1/2 x 4 1/4-inch loaf pan

Preheat oven to 350°. Coat pan butter. Dust with flour; tap out excess.

• Whisk flours, baking powder, and kosher salt in a medium bowl.
• Using your fingers, rub sugar with lemon zest in a large bowl until sugar is moist. Add yogurt, melted butter, eggs, and vanilla extract; whisk to blend. Fold in dry ingredients just to blend.
• Pour batter into prepared pan; smooth top. Bake until top of cake is golden brown and a tester inserted into center comes out clean, 50–55 minutes.
• Let cake cool in pan on a wire rack for 15 minutes. Invert onto rack; let cool completely.
• DO AHEAD: Can be made 3 days ahead. Store airtight at room temperature