gluten-free lemon pudding cake

Name: Gluten-Free Lemon Pudding Cake
Prep time: 25 min
Cook time: 50 min
Yield: 4
Cuisine: American
Ingredients: 1/4 cup(s) gluten-free flour ( i use bob's red mill all purpose); 1 cup(s) sugar; 1/4 teaspoon(s) salt; 1 1/2 teaspoon(s) grated lemon zest (1 lemon); 1/4 cup(s) lemon juice; 2 - egg yolks, reserve whites; 1 cup(s) milk or buttermilk (cannot use non-dairy almond milk , etc.); 2 - egg whites

(1 RATING)

129 Pinches 1 Photo

Terri Cabral

North Myrtle Beach, SC

Updated on Jan 20, 2012

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

Rate

Lemon Pudding Cake (some one had already dug into it before I could stop them!)

prep time 25 Min

cook time 50 Min

method Bake

yield 4 serving(s)

Ingredients

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

How To Make gluten-free lemon pudding cake

Step 1

Sift together into mixing bowl: flour sugar salt

Step 2

Stir in: lemon zest lemon juice egg yolks (well beaten) milk
Step 3

Fold in: egg whites stiffly beaten
Step 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.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Discover More

Comment & Reviews

Just A Pinch Sweepstakes