Lemon Rice Cake

A gluten-free lemon cake we love to serve. The cake has a distinct texture from the rice flour, somewhat like that of cheesecake.
Make about 20 pieces
Shopping List

1/2 pound butter

2 cups sugar

6 eggs

3-4 lemons

21/4 cups rice flour

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

Grate 3-4 lemons to make

  • 1/4 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)
  • 1/4 tsp salt

light and fluffy. Gradually add

  • 1 cup sugar

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

  • 21/4 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.


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