I was introduced to sweet rice flour about ten years ago when my high school friend, Azusa of Humble Bean, shared a recipe for matcha mochi cupcakes. The rice flour that I’ve been using is the Koda Farms brand and I have found it at Asian markets as well as at the grocery store. I love the chewy texture that rice flour gives to baked goods so I went on a search for something I could make that would also involve lemons. Because – and I don’t know why – I’ve been craving lemony treats lately. I came across a recipe for “sweet rice lemon pound cake” and had to modify it a little bit because I ran out of sugar when I tried to make it. It turned out pretty great according to a couple of friends (and my taste buds) so I thought I would share it here with all of you too. Enjoy!
ShortcakeScraps 