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gluten-free lemon pudding cake

(1 rating)
tcabral avatar
Recipe by
Terri Cabral
@tcabral
North Myrtle Beach, SC

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

(1 rating)
yield 4 serving(s)
prep time 25 Min
cook time 50 Min
method Bake

Ingredients For gluten-free lemon pudding cake

  • 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

How To Make gluten-free lemon pudding cake

  • 1
    Sift together into mixing bowl: flour sugar salt
  • 2
    Stir in: lemon zest lemon juice egg yolks (well beaten) milk
  • 3
    Fold in: egg whites stiffly beaten
  • 4
    Pour 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.
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