Gluten-Free Lemon Pudding Cake

Terri Cabral

By
@tcabral

This has been a favorite of everyone I've made this for in the past 20 years!


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Rating:
★★★★★ 1 vote
Comments:
Serves:
4
Prep:
25 Min
Cook:
50 Min
Method:
Bake

Ingredients

1/4 c
gluten-free flour ( i use bob's red mill all purpose)
1 c
sugar
1/4 tsp
salt
1 1/2 tsp
grated lemon zest (1 lemon)
1/4 c
lemon juice
2
egg yolks, reserve whites
1 c
milk or buttermilk (cannot use non-dairy almond milk , etc.)
2
egg whites

Step-By-Step

1Sift together into mixing bowl:
flour
sugar
salt
2Stir in:
lemon zest
lemon juice
egg yolks (well beaten)
milk
3Fold in:
egg whites stiffly beaten
4Pour mixture into a 1 quart casserole or 4 custard cups. Set in a pan of water (1 inch deep) Bake 350 degree oven (F) until top is brown (not burned) Oven time may vary from oven to oven. Serve warm or cold with or without whipped cream.

About this Recipe

Course/Dish: Cakes, Puddings
Main Ingredient: Flour
Regional Style: American
Dietary Needs: Gluten-Free, Wheat Free
Other Tag: Quick & Easy