This recipe shows you how to make a moist Weekend Citron using rice flour and lemon. It uses plenty of lemon zest and juice, and the butter is not browned but rather dried to bring out the aroma. Whole eggs are whipped thoroughly with a hand mixer, then rice flour and almond flour are added and mixed together. Melted butter and lemon juice are emulsified and mixed into the batter, then poured into a mold and baked. Once the pound cake is baked, wrap it in plastic wrap while it is still warm to keep it moist, and once it has cooled, decorate it with lemon icing, pistachios and lemon zest. This gluten-free baked good made with rice flour has a refreshing lemon aroma and is perfect as a gift.