Lemon Cake

Yield: 9 Servings

Originally from a posting by Joan K. VanLoozenoord in 1995, but modified by Hallie in 2006.


4 eggs
3/4 cups sugar
1 teaspoon vanilla
2-1/2 Tablespoons vegetable oil
1 Tablespoon lemon zest*
2 Tablespoon lemon juice*
1/2 cup fine rice flour (Asian food stores have this.)
1/4 cup potato starch (Also at Asian food stores.)
1-1/2 Tablespoons cold coffee (to make up for reduced oil from the original recipe)
* You can eliminate lemon juice and zest and use 2 T additional coffee. You will need to add spices like cinnamon, allspice, cardamom to make up for the missing lemon flavor from the lemon zest. Also optionally add:

1/4 – 1/3 cup chopped pecans
2 – 3 Tablespoons raisins, redcurrants, or Zante currents

If you don’t separate the eggs and beat the whites separately, you will have something very much like a pound cake. This is the style of the original recipe. However, to make a taller and lighter cake ….

Separate eggs. Beat the whites until stiff but not dry. Reserve. Beat egg yolks and sugar together. Add vanilla, oil, coffee, (optional) lemon peel, (optional) lemon juice, rice flour and potato starch. Mix until smooth. Add (optional) nuts and (optional) raisins. Gently fold in egg whites and flour mix together being careful to not eliminate the air beat into the white. Gently spoon batter into 9” round tube baking pan. Bake in preheated 350 degree oven for 30 minutes. Invert pan to cool. When cool, remove the cake by cutting around the tube and side. Lift out and cut around the bottom. Lift the cake out. It will take two people. May frost, serve with hot lemon sauce, or dust with powdered sugar.