Zesty & Moist Lemon Rice Cake
Flourless Delight! Quick & Easy Lemon Rice Cake (Bake in Minutes!)
Crafted with cake flour made from rice and almond flour, this lemon rice cake offers a delightfully moist and tender crumb without any wheat flour. Its bright, zesty lemon flavor perfectly balances the sweetness, creating a crowd-pleasing treat. This recipe is designed for simplicity, making it an ideal choice for beginner bakers.
Cake Batter Ingredients
- Egg 52g (approx. 1 large egg)
- Sweetened Condensed Milk or Oligosaccharide 12g
- Granulated Sugar 40g
- Pinch of Salt
- Melted Unsalted Butter 56g (kept warm)
- Fresh Lemon Juice 12g (approx. from 1/2 lemon)
- Vanilla Extract 1/2 tsp
- Cake Rice Flour 36g
- Fine Almond Flour 20g
- Baking Powder 2g
- Lemon Zest from 1-2 Lemons (finely grated yellow peel only)
- Butter (for greasing the pan)
Lemon Glaze
- Powdered Sugar (Icing Sugar) 75g
- Fresh Lemon Juice 15g
- Powdered Sugar (Icing Sugar) 75g
- Fresh Lemon Juice 15g
Cooking Instructions
Step 1
Begin by thoroughly washing the lemons. Carefully grate the yellow peel from 1-2 lemons to create lemon zest, avoiding the bitter white pith. Mix this zest with the granulated sugar (40g) and set aside; this allows the lemon flavor to infuse into the sugar.
Step 2
Juice about half a lemon to yield 12g of fresh lemon juice.
Step 3
Melt the unsalted butter (56g) using a microwave or a double boiler. Ensure the melted butter is kept warm, around 40°C (104°F). This gentle warmth helps emulsify the ingredients without cooking the eggs.
Step 4
In a separate mixing bowl, lightly whisk the room-temperature egg (52g) until just broken. Using eggs at room temperature ensures better incorporation.
Step 5
Add the sweetened condensed milk or oligosaccharide (12g) and the pre-mixed lemon zest and sugar mixture to the whisked egg. Stir well until the sugar is mostly dissolved.
Step 6
Gradually pour the warm, melted butter into the egg mixture while whisking gently. Adding it in 3-4 additions helps maintain a smooth emulsion.
Step 7
Stir in the vanilla extract (1/2 tsp). Give it a final gentle mix. At this stage, the sugar should be well dissolved, creating a smooth liquid base.
Step 8
In another bowl, sift together the cake rice flour (36g), almond flour (20g), and baking powder (2g). Sifting twice is recommended to aerate the flours and prevent lumps, leading to a finer cake texture. You can also sift them just once.
Step 9
Add the sifted dry ingredients to the wet ingredients. Using a spatula, gently fold the dry ingredients into the wet until just combined and no streaks of flour remain. Be careful not to overmix, as this can result in a tough cake. Scrape down the sides and bottom of the bowl to ensure everything is incorporated.
Step 10
Generously grease your cake pan(s) with butter. Fill each cavity with approximately 34-36g of batter. (For my specific lemon molds, filling them about 90% full yields the prettiest result.) After filling, gently tap the pan on the counter a few times to release any large air bubbles. Bake in a preheated oven at 170°C (338°F) for 15-20 minutes, or until a skewer inserted into the center comes out clean.
Step 11
Once baked, carefully remove the cakes from the pan and let them cool completely on a wire rack. While the cakes are cooling, prepare the glaze: whisk together the powdered sugar (75g) and lemon juice (15g) in a small bowl until smooth and lump-free. Drizzle or spread the glaze over the completely cooled cakes for a beautiful, tangy finish. Enjoy your homemade lemon rice cake!
