To make Lemon-Buttermilk Bundt Cake 

For the cake
2 cups Vitacost® Gluten-Free Superfine Brown Rice Flour
2/3 cup Vitacost® Gluten-Free Potato Starch
1/3 cup Vitacost® Gluten-Free Tapioca Flour
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon xanthan gum
1 teaspoon salt
2 1/2 cups sugar
1 1/2 teaspoons of pure lemon extract
Finely grated zest of two lemons
1 cup unsalted butter, softened
4 large eggs
1 cup buttermilk

For the glaze
1/4 cup fresh lemon juice
1/2 cup granulated sugar

Instructions

Preheat oven to 350°F. Lightly grease a 12-cup bundt pan with cooking spray.

To make the cake, in a medium bowl, sift together flour, starch, baking powder, baking soda, xanthan gum and salt. In a large bowl, combine sugar, lemon extract and lemon zest; using your fingertips, rub together until well blended. Add 1 cup butter to lemon sugar; using an electric mixer, beat on high speed until mixture is light and fluffy. Beat in eggs one at a time, scraping down sides of the bowl as necessary. On low speed, beat in the flour mixture in 3 additions, alternating it with the buttermilk in 2 additions (starting and ending with the flour mixture). Do not overmix.

Add batter to prepared pan; smooth top.

Bake cake until golden brown, beginning to pull away from sides of pan, and a toothpick inserted in the center of cake comes out clean: 55-60 minutes.

Place the pan on a wire rack and let cool in pan for 10 minutes. Invert cake onto rack.

To make the glaze, just before the cake is done, combine sugar and lemon juice in a small saucepan, cooking over low heat until the sugar is dissolved; do not let mixture boil.

Poke all over the top of the cake with a cake tester or toothpick. Slowly drizzle the glaze over it, allowing it to absorb. Let the cake to cool completely before serving.

Keep box dry and at room temperature (59°-86°F [15°-30°C]).