Lemon Rice Flour Cake with Lemon Glaze
Lemon Rice Flour Cake with Lemon Glaze is a light, gluten-free cake with a moist texture and a refreshing citrus flavor. Made with rice flour, almonds, and fresh lemon zest, this easy-to-make cake is perfect for dessert or tea time. Topped with a tangy lemon glaze, it’s a delightful treat for all occasions!
Lemon Rice Flour Cake with Lemon Glaze is a beautifully moist and tender cake with a delicate crumb, thanks to the rice flour and finely ground almonds. Infused with the refreshing zest and juice of lemon, it delivers a bright citrus flavor in every bite. The subtle sweetness is perfectly balanced by the tangy, glossy lemon glaze that adds a burst of freshness. Naturally gluten-free, this cake is light yet satisfying, making it an ideal treat for any occasion—whether as an afternoon tea delight or a simple yet elegant dessert. Serve it as is, or pair it with fresh berries for an extra touch of indulgence
Ingredients
Nutritional Information
- Calories: 210
- Protein: 4g
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 23g
- Sugar: 13g
- Fiber: 1g
- Cholesterol: 60mg
- Sodium: 40mg
Directions
1. Step
Preheat the oven to 170°C (338°F). Grease and line a cake pan. In a mixing bowl, cream the butter and sugar together until light and fluffy. Add the lemon zest, lemon juice, and vanilla extract, mixing well. Beat in the eggs one at a time, ensuring each is fully incorporated. Fold in the rice flour, ground almonds, and baking powder until the batter is smooth.
2. Step
Pour the batter into the prepared cake pan and bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean. While the cake is baking, prepare the glaze by mixing the lemon juice and powdered sugar until smooth. Once the cake has cooled slightly, drizzle the lemon glaze over the top.
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