If you love homemade desserts but are looking for something truly special, this cake is perfect: a crumbly rice shortcrust base made with oil, a fragrant lemon custard lactose-free, and a soft lemon sponge cake layer that bakes together to create a surprising dessert.
This is a gluten-free recipe, delicate and perfect both for breakfast and as a Sunday dessert. The contrast between crunchy, creamy and soft makes it irresistible at first bite.
If you love lemon desserts—creamy in just the right way and with textures that surprise—you’ll find this recipe will become one of your favorites. Because it’s not just a cake: it’s an experience, a small moment of happiness to share… or to keep all to yourself. 🍋✨
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- Difficulty: Medium
- Cost: Moderate
- Preparation time: 1 Hour
- Cooking time: 35 Minutes
- Portions: 10 Servings
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 eggs
- 6 tbsp + 1 tsp granulated sugar
- 1/4 cup vegetable oil
- 2 cups gluten-free rice flour
- vanilla bean
- 1 cup almond milk (gluten-free)
- 4 egg yolks
- 4 3/4 tbsp granulated sugar
- 3 tbsp cornstarch
- 2 lemons
- 1 1/4 cups gluten-free rice flour
- 3/4 cup gluten-free potato starch
- 3 eggs
- 1/2 cup granulated sugar
- 6 tbsp vegetable oil
- 1/3 cup plant-based milk (vegetable)
- 1 1/3 tbsp lemon juice
- 2 tsp gluten-free baking powder
- 1 lemon (grated zest)
Tools
- 2 Bowls
- 1 Saucepan
- 1 Cake pan
- 1 Rolling pin
Steps
In a bowl break the eggs, add the sugar and the seeds from the vanilla bean. Whisk to combine. Add the oil and mix well until you obtain a smooth cream.
Gradually add the flour and work with your hands. If necessary adjust the amount of flour, as absorption can vary.
Form a smooth dough ball.Pour the almond milk into a small saucepan. Add the lemon zest (yellow part only).
Heat until just about to boil, then turn off and let infuse for 5–7 minutes.In a bowl combine the egg yolks and sugar.
Whisk until you obtain a pale and homogeneous mixture. Incorporate the cornstarch.
Mix until smooth and lump-free.Pour the milk in a thin stream into the egg mixture while stirring continuously.
Return everything to the saucepan and cook over medium-low heat, stirring continuously.
The custard will be ready when it visibly thickens, coats the spoon and starts to form slow “bubbles”.Pour into a clean bowl.
Cover with plastic wrap directly on the surface.
Let cool to room temperature, then transfer to the refrigerator.Sift the rice flour, baking powder and potato starch.
Beat the egg whites with half of the sugar until stiff peaks form.Beat the yolks with the remaining sugar until light and frothy.
Gently fold the egg whites into the yolks using downward motions, then add the lemon zest.
Carefully incorporate the sifted dry ingredients, alternating with the liquids, the plant milk and the lemon juice. Mix gently, then add the oil.Roll out the shortcrust dough in a 22 cm removable-bottom tart pan. Fill with the chilled lemon custard. Pour the lemon sponge batter on top.
Bake at 356°F (180°C) in a preheated conventional oven for 34–40 minutes or until golden.
Remove from the oven and let cool completely before removing from the pan. Dust with powdered sugar.
ATTENTION: consult the Associazione Italiana Celiachia handbook and read ingredient labels carefully to ensure they are not contaminated with gluten.
Tips and storage
Use unsweetened almond milk for a more balanced flavor.
Do not mix the layers: they settle by themselves during baking.
Also perfect the next day: even firmer and creamier.
Keep refrigerated to maintain the ideal texture for up to 4 days.
Delicious variations
Orange version: replace the lemon zest and juice with orange zest and juice for a sweeter, milder flavor.
Cocoa version: add 1–2 tbsp of unsweetened cocoa powder to the sponge batter to create a chocolate top layer, the chocolate custard and the cocoa rice shortcrust.
Coconut and lemon version: add about 1/3 cup (≈30 g / 1 oz) of shredded coconut on top of the sponge before baking for an exotic touch.
With fruit: add a thin layer of strawberry jam or berries between the custard and the sponge for an even fresher effect.
Sugar-free version: Replace the sugar with erythritol in the same quantities.
FAQ (Questions & Answers)
Can I use another plant milk instead of almond milk?
Yes, you can replace it with soy or oat milk (gluten-free). Almond milk, however, is the best for enhancing the lemon aroma.
Can I prepare it in advance?
Absolutely yes. In fact, it tastes even better the next day: the custard firms up and the flavors harmonize better.
This creamy lemon cake proves that with just a few ingredients you can make a stunning and surprising dessert: three textures in a single preparation, without complicated steps.
It’s perfect if you’re looking for a gluten-free and lactose-free dessert, but also something different to bring to the table. Every slice balances crunchy, creamy and soft textures that win you over at the first bite.
Try it and you’ll see: it will become one of your favorite recipes 💛
