I love this cake with its combination of strawberry and lemon. The strawberry dominated over the lemon but that was good, The background of lemon flavor made for a perfect setting for the strawberries.
3/4 cup oil
1 1/2 cups sugar
1/2 cup Rice milk
1 teaspoon lemon extract
1-1/2 teaspoons baking
2 cups gluten-Free flour mixture
1 cup fresh strawberries,
Preheat the oven to 350 degrees . Grease and flour a loaf
In a large bowl, mix together the oil and sugar until
Beat in the eggs one at a time.
Combine the flour and baking powder, and stir into the
batter alternating with the Rice milk and lemon extract.
When well mixed, fold in the sliced strawberries and spoon into greased loaf pan.