Ingredients
The following ingredients have 10 Servings
- 1 stick unsalted butter, softened ((4 ounces / 115 grams))
- 3 ounces cream cheese, softened ((85 grams))
- 1/2 cup organic blonde cane sugar ((3.5 ounces / 100 grams))
- finely grated zest of 1 lemon
- 2 large eggs, at room temperature
- 3/4 cup sweet white rice flour (mochiko) ((4 ounces / 115 grams))
- 1/4 cup + 2 tablespoons GF oat flour ((1.5 ounces / 45 grams))
- 1/4 cup millet flour ((1.25 ounces / 35 grams))
- 2 tablespoons tapioca flour/starch ((.5 ounces / 15 grams))
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon fine sea salt
- 1 cup fresh or frozen huckleberries, plus 1/4 cup for topping the cake ((7.75 ounces total / 220 grams))
- 3-4 tablespoons chopped fresh lemon verbena
- 1/2 cup powdered sugar ((2 ounces / 60 grams))
- seeds from 1/2 a small vanilla bean ((or a splash of vanilla extract))
- 1-2 tablespoons lemon juice (enough to make a drizzle-able glaze)
- tiny lemon verbena leaves for garnish, optional
