Gluten free Yuzu pound cake Recipe

I love to use rice flour to bake a cake because of the fluffy and moist texture.

This cake recipe takes only 10mins. to prep, please try when you crave for some sweets! 🙂



2 eggs
80g beet sugar
40g vegetable oil
20cc soy milk
100g rice flour
1 teaspoon of baking powder
1 Yuzu (separate into juice and peel)

1. Place the eggs and sugar in a bowl.
Whip them until it became fluffy.



2. Add the oil, soy milk, Yuzu juice and peel, then mix well.
Shift the flour and baking powder, add them in the bowl, then mix well.

3. Place the dough in the mole then back it for 35mins. with 180 degree C.



Enjoy! 🙂





8 thoughts on “Gluten free Yuzu pound cake Recipe

  1. Oh wow!!! Thanks for the awesome recipe!! This covers all of my food allergies (wheat, gluten, dairy) so I am going to make sure to try making this. One question though, when you said rice flour, is it the standard type or mochiko?

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