Lemon Rice Cake

This cake has an unusual texture, almost creamy like a cheesecake, and a delicious lemon flavor.

This cake has an unusual texture, almost creamy like a cheesecake, and a delicious lemon flavor.

Make about 20 pieces
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½ pound butter

2 cups sugar

6 eggs

3-4 lemons

2¼ cups rice flour

Grease and flour an 9x9x2-inch pan. Preheat the oven to 350º F.

Grate 3-4 lemons to make

  • ¼ cup lemon rind

Juice lemons to make

  • 3 TBL lemon juice

Reserve juice and rind. Separate

  • 6 eggs

Beat and reserve yolks. In a mixer, beat egg whites until foamy. ATTN Slowly add

  • 1 cup sugar

beating until egg whites form soft peaks.

Reserve egg whites and in mixer bowl, cream

  • 1 cup (2 sticks) butter (or use ATTN unsalted Fleishman’s margarine to make a dairy-free version)
  • ¼ tsp salt

light and fluffy. Gradually add

  • 1 cup sugar

Add beaten egg yolks, lemon rind and lemon juice to mix. Add

  • 2¼ cups rice flour

Fold egg whites into batter. Place batter into the greased pan and bake for 55 minutes. Cool in pan 10 minutes, then remove.

When cool, cut into 20 pieces.