Raisin and Lemon Cake

Serves 10

This fine-textured Viennese loaf cake keeps well for a few days at room temperature or may be frozen. Perfect with coffee, tea or ice cream!


  • 1 cup (4 ounces) brown rice flour
  • 1/2 cup (2 ounces) potato starch
  • 1/2 cup (2 ounces) tapioca starch
  • 1/2 teaspoon xanthan gum
  • 1/4 teaspoon fine sea salt
  • 2 teaspoons baking powder
  • 3/4 cup (3 1/2 ounces) golden raisins
  • 1 stick (4 ounces) unsalted butter, softened
  • 3/4 cup (5 3/4 ounces) white sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • Zest of 1 lemon, finely grated
  • 1/2 cup (4 ounces) milk


Preheat the oven to 350° F. Grease the short sides of an 8 1/2 x 4 1/2-inch loaf pan and line the long sides and base with a sheet of baking parchment.

Blend the rice flour, potato starch, tapioca starch, xanthan gum, salt and baking powder, and set aside. Mix the raisins with 1 tablespoon of the flour mix and reserve.

Combine the butter and sugar in a large bowl. Beat until light and fluffy, then beat in the eggs one at a time. Add the vanilla and lemon zest. Fold in the raisins. Fold in the flour mix in three batches, alternating with the milk, to make a smooth batter.

Transfer the batter to the loaf pan, pushing it into the corners and smoothing the top. Cut a slit along the center to minimize splitting. Bake for about 50 minutes until golden brown and an inserted toothpick comes out clean. Leave in the pan for 10 minutes before unmolding onto a wire rack. Peel off the baking parchment and let cool completely.

Variation: To glaze the cake, combine about 3/4 cup confectioners’ sugar with 2 tablespoons of lemon juice and mix well to form a runny frosting. Pour over the cake, letting it drip down the sides, and let stand until set.

Nutritional Analysis:
Calories: 290, Carbohydrates: 46g, Protein: 3g, Fat: 11g, Cholesterol: 60mg, Sodium: 90mg, Fiber: 1g