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1
Adjust oven rack to middle position. Preheat oven to 350u00b0F. Spray an 8-inch square baking pan with nonstick cooking spray.
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2
In large mixing bowl, whisk together rice flour, granulated sugar, tapioca starch, baking powder, and salt. In a measuring cup or a small bowl, whisk together buttermilk and lemon zest. Pour buttermilk mixture over dry ingredients. Whisk in vegetable oil and eggs until smooth.
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3
Pour batter into prepared cake pan. Bake until a cake tester inserted into center of cake comes out clean, about 30 minutes.
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4
Meanwhile, if making the Simple-Syrup Glaze, combine granulated sugar, lemon zest, and lemon juice in a small saucepan. Bring to a boil over medium-high heat, stirring gently until sugar dissolves. Reduce heat to low and cook syrup until it thickens slightly, about 5 minutes. Remove from heat and set aside.
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5
While cake is still warm, poke it all over with a fork. Brush top of cake with syrup and allow to absorb fully, about 5 minutes. Repeat until all syrup is absorbed.
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6
If making Powdered Sugar Glaze, allow cake to cool completely. In small bowl, combine powdered sugar and lemon juice. Stir with a fork until smooth. Icing should be thick but spreadable; if the icing is too thick, add a little more lemon juice. Spread icing on cake and allow to set for 15 minutes before serving.
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7
Store cake, covered, on the counter for up to 3 days.
