<<Disclaimer: Verify this information before applying it to your situation.>> Following are the other suggestions: Could you make lemon pie filling (scratch or from a box) and mix it with a white cake batter to make pudding type cake? Why don't you try just adding some freshly squeezed lemon to a yellow cake mix and cut back a little on the water. If you have Annalise G. Robert's GF Baking Classics cookbook, there is a wonderful recipe for a lemon layer cake and it's made with her brown rice flour mixture. Ann Landers pound cake 5/86: 1- 1/2 sticks oleo 2 cups sugar 3 large eggs 3 cups white rice flour 1tsp vanilla flavoring 1 tsp lemon extract 7/8 cup ginger ale ( I use sprite) cream oleo until light & fluffy - cream in sugar and beat until light and fluffy. Beat in one egg at a time. Beat in three cups of flour. Add vanilla and lemon extract and a little ginger ale or sprite until batter is smooth. Pour batter in greased and floured 10- inch tube pan. Bake in pre-heated oven at 300 degrees for 1 hour, 45 minutes. Let cool in pan. Have him try the Sylvan Border Farms Lemon Cake Mix. It is one of the few mixes that I use and it is wonderful! (Health food stores) Thank you. Sue *Support summarization of posts, reply to the SENDER not the CELIAC List* Archives are at: Http://Listserv.icors.org/SCRIPTS/WA-ICORS.EXE?LIST=CELIAC