Happily, I've happened upon a recipe secret that has changed the way I do gluten-free baking.
~ Rice flour/tapioca flour mixture in a 6:1 ratio ~
I'd credit the acquaintance who shared this with me, but I don't know if she blogs, so I cannot give a link. If I ever find out that she does, I'll fix this and give her full credit. I've used this mixture in a number of recipes, simply substituting the rice/tapioca recipe for wheat flour. No matter the size of the recipe, use this ratio and you won't go wrong. 6 teaspoons rice flour to 1 teaspoon tapioca flour; 6 tablespoons rice flour to 1 tablespoon tapioca flour, etc.
And here it is, a gluten-free, soy-free, almost-dairy-free (it has butter) cake that tastes delicious!
GF Citrus Bread/Cake
1/4 cup butter, softened
1/2 cup sugar
1 TBL lemon and/or lime juice
9 TBL rice flour
1 1/2 TBL tapioca flour
1/2 tsp baking powder
1/4 cup orange juice
* Cream butter and sugar together.
* Beat in eggs and lemon/lime juice.
* Add dry ingredients alternately with orange juice.
* For bread: Bake in a bread pan @ 350 degrees for at least 30 minutes, checking for done-ness in 5 minute increments.
* For cake: Bake in an 8" round cake pan @ 350 degrees for at least 15 minutes, checking every 2-3 minutes for done-ness. It's a fairly thin cake, so it doesn't need a long bake time.
Nota bene: It is a pure coincidence, if there is a published recipe out there that is similar to this. I promise, I haven't stolen this from anyone. As you can tell, there was an evolutionary process in the creation of this recipe, so as far as I can tell, it really is an original!