Best 4 Lemon Mochi Cake Recipes

Prepare to indulge in the tantalizing symphony of flavors and textures that is lemon mochi cake. This exquisite dessert combines the vibrant zest of lemon with the delightful chewiness of mochi, resulting in a culinary masterpiece that is both refreshing and satisfying. As you embark on this culinary journey, discover the secrets to creating the perfect lemon mochi cake, ensuring that every bite is a delightful experience.

Check out the recipes below so you can choose the best recipe for yourself!

LEMON MOCHI CAKE

Lemon Mochi Cake image

I wanted to use my mochiko flour and found this recipe online from the Honolulu advisor. I tweaked it by adding less sugar and skipping the coconut and it turned out so well. It's like mochi but more cake-y or like a cake but chewy. Definitely will make again! Tastes even better the next day.

Provided by thecookingwimp

Categories World Cuisine Recipes Asian

Time 1h15m

Yield 24

Number Of Ingredients 8

Ingredients

3 ½ cups mochiko (sweet rice flour) (such as Koda Farms®)
2 cups white sugar
1 (3.4 ounce) package instant lemon pudding mix
4 teaspoons baking powder
3 cups milk
½ cup butter, melted
5 eggs, lightly beaten
2 teaspoons lemon extract

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
Stir mochiko, sugar, pudding mix, and baking powder together in a bowl and use a whisk to combine. Whisk in milk and beat out lumps. Whisk in melted butter, then egg, then lemon extract. Pour mixture into the prepared baking dish.
Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 1 hour.

Nutrition Facts : Calories 227.2 calories, Carbohydrate 40.7 g, Cholesterol 51.4 mg, Fat 5.7 g, Protein 4 g, SaturatedFat 3.1 g, Sodium 188.4 mg, Sugar 18.4 g

LEMON PUDDING MOCHI

Lemon Pudding Mochi image

As soon as I saw this in the Honolulu Advertiser I knew I had to make it. So yummy! Perfect too, because I love lemon and mochi. Together, it's so delicious!

Provided by Pikake21

Categories Dessert

Time 1h10m

Yield 24 squares

Number Of Ingredients 9

Ingredients

16 ounces mochiko sweet rice flour (sweet rice flour, 3 1/2 cups)
2 1/4 cups sugar
4 teaspoons baking powder
1 (3 ounce) box instant lemon pudding
3 cups milk (or dairy milk and coconut milk)
1 (1/2 cup) package butter, melted
5 eggs, lightly beaten
2 teaspoons lemon extract
1 cup angel-flake sweetened flaked coconut

Steps:

Heat oven to 350 degrees.
Grease a 9-by-13-inch baking dish, or coat with nonstick spray.
In a large bowl, stir together sweet rice flour, sugar, baking powder and pudding.
With a balloon whisk, gradually whisk in milk to beat out lumps.
One at a time, stir in melted butter, beaten eggs, lemon extract and coconut.
Pour into baking dish.
Bake 1 hour or until an inserted toothpick comes out clean.

Nutrition Facts : Calories 244.6, Fat 7.7, SaturatedFat 4.7, Cholesterol 58.5, Sodium 175, Carbohydrate 40.8, Fiber 0.6, Sugar 20.5, Protein 3.6

MOCHI CAKE, ANY WAY YOU WANT IT

Mochi Cake, Any Way You Want It image

Gooey-bouncy on the inside and crispy-chewy on the outside, mochi cake is a texture we just can't get enough of. Made from glutinous sweet rice flour, it's naturally gluten-free, and this version can even be made dairy-free by using coconut oil and milk. Our recipe is based on Hawaiian butter mochi, but is less sweet and highly adaptable. You can mix and match flavors and spices, though make sure to add an additional three tablespoons rice flour if you don't want to add a powdered flavoring. Bake in a round cake pan for elegant wedges, a baking pan for gooey squares, or a muffin pan for more crispy-chewy edges.

Provided by Anna Stockwell

Categories Butter Egg Coconut Wheat/Gluten-Free Dessert Dairy Free

Yield One 9"-diameter cake, one 8x8" square cake, or 14 standard cupcakes

Number Of Ingredients 11

Ingredients

6 Tbsp. unsalted butter or virgin coconut oil, melted, plus more for pan
1½ cups (300 g) sugar, plus more for pan
1 (13.5-oz.) can unsweetened coconut milk or 1⅔ cups half-and-half
2 large eggs
2 tsp. vanilla extract
1 tsp. kosher salt
2 cups (254 g) glutinous sweet rice flour, preferably Koda Farms Blue Star Mochiko
3 Tbsp. powdered flavoring of choice (such as unsweetened cocoa powder, pandan leaf powder, or malted milk powder) or 1 Tbsp. matcha powder plus 2 Tbsp. glutinous sweet rice flour or 3 Tbsp. glutinous sweet rice flour
1 tsp. ground spice of choice (such as cinnamon, cardamom, or turmeric)
1 tsp. baking powder
¼-⅓ cup unsweetened shredded coconut or sesame seeds

Steps:

Preheat oven to 350°F. Generously butter a 9"-diameter cake pan or an 8x8" baking pan or 14 cups of two standard 12-cup muffin pans. (If you only have 1 muffin pan, you can bake the extra batter in a small loaf pan or mini muffin pan, or just discard it.) Generously coat pan with sugar, tapping out excess (about ¼ cup should do it).
Place 1½ cups (300 g) sugar and 6 Tbsp. butter in a large bowl. If using coconut milk, heat in a small saucepan over medium, whisking constantly, until no clumps remain, then whisk into sugar mixture. If using half-and-half, whisk directly into sugar mixture. Add eggs, vanilla, and salt and whisk to combine.
Whisk rice flour, powdered flavoring of choice (or 3 Tbsp. more rice flour), spice of choice, and baking powder in a medium bowl to combine, then whisk into egg mixture. Scrape batter into prepared pan and sprinkle with coconut or sesame seeds.
Bake until top begins to crack and cake springs back when gently pressed, 55-65 minutes for cake and 45-55 minutes for cupcakes. Transfer pan to a wire rack and let cake cool in pan 10 minutes. Run a knife around perimeter of cake, place a plate over pan, and invert cake onto plate. Hold wire rack over cake and invert cake onto rack (simply turn cupcakes out onto rack and turn over). Let cool completely.
Do ahead: Cake can be baked 5 days ahead. Store tightly wrapped at room temperature.

MOCHI CAKE

Mochi Cake image

Make and share this Mochi Cake recipe from Food.com.

Provided by Roosie

Categories Dessert

Time 1h10m

Yield 24 serving(s)

Number Of Ingredients 9

Ingredients

1 lb mochiko sweet rice flour
2 1/2 cups sugar
2 teaspoons baking powder
1/2 cup butter or 1/2 cup margarine, melted
3 cups milk
5 eggs, beaten
2 teaspoons lemon extract
1 teaspoon vanilla
1 cup flaked coconut

Steps:

Preheat electric oven to 350°F
Grease a 13 x 9 x 2-inch pan.
In a large bowl, combine mochiko, sugar, and baking powder.
Add remaining ingredients; mix well.
Pour into prepared pan.
Bake for 1 hour; cool.

Nutrition Facts : Calories 234.7, Fat 7.2, SaturatedFat 4.4, Cholesterol 58.5, Sodium 95, Carbohydrate 39.1, Fiber 0.6, Sugar 22.3, Protein 3.6

Tips:

Use fresh lemon zest and juice for the best flavor. You can also use bottled lemon juice, but it will not have the same bright flavor as fresh lemons.
Make sure the mochi flour is finely ground. If it is too coarse, it will not create a smooth batter.
Do not overmix the batter. Overmixing will make the cake tough.
Bake the cake in a well-greased pan. This will prevent the cake from sticking.
Do not overbake the cake. Overbaking will make the cake dry and crumbly.
Let the cake cool completely before serving. This will allow the flavors to develop and the cake to set.

Conclusion:

Lemon mochi cake is a delicious and refreshing dessert that is perfect for any occasion. It is easy to make and can be enjoyed by people of all ages. The combination of sweet and tangy flavors is sure to please everyone. So next time you are looking for a special treat, give lemon mochi cake a try!