I have been making pudding cakes for years. I love them. They are the perfect combination of cake and pudding.
Last year I adapted my chocolate pudding cake to be gluten free and it has become a family favorite.
When my friend Toni sent me some of her lemons, I knew that it would be a perfect time to adapt my lemon pudding cake to be gluten free.
This lemon pudding cake was so easy to adapt. It only contained a few tablespoons of flour, so it was easy to adapt by using rice flour and cornstarch. It turned out perfectly and my whole family enjoyed it.
Yield: 8 servings
Gluten Free Lemon Pudding Cake
An old fashioned lemon pudding cake made gluten free.
Prep Time
10 minutes
Cook Time
40 minutes
Total Time
50 minutes
Ingredients
- 2 large eggs, separated, room temperature
- 2 tablespoons butter, softened
- 2/3 cup sugar
- ¼ cup lemon juice
- 1 tablespoon rice flour
- 1 tablespoon cornstarch
- 1/8 teaspoon salt
- 1 cup milk
Instructions
- Heat the oven to 350 degrees.
- Grease 2-quart baking dish.
- Beat the egg whites to soft peaks and set aside.
- Mix the butter and sugar together until fluffy, about 2 minutes. Add the egg yolks and mix well.
- Add the rice flour, cornstarch, and salt and beat until combined.
- Add the lemon juice and milk and beat until incorporated. Fold in the egg whites.
- Pour the batter into the prepared dish. Place the dish in a larger baking pan and add enough boiling water to the outer pan so that it reaches halfway up the sides of the inner dish. You are creating a water bath.
- Bake until the top is golden and the center springs back when gently pressed, 35 to 40 minutes. Transfer the dish to a rack to cool completely.
- Enjoy!
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 133Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 57mgSodium: 90mgCarbohydrates: 21gFiber: 0gSugar: 17gProtein: 3g
Nutritional values are approximate and aren't always accurate.
I have never made a pudding cake. It sounds good, I’ll have to try it.
MMMMMMMMMM,..this dessert rocks! Yeah!!
I am so glad that you enjoyed it! Thanks for letting me know.
Hi Lynn, do you know how to make monkey bread or monkey cake? whatever you call it, I tried it this week, really yummy, but I don’t know how to cook it. Thanks.
Well, I used to make it all the time, but have not tried it gluten free. I recently though made some gf cinnamon rolls that did not turn out that well, mainly the rolling out part, so next time I plan to try the same dough as a monkey bread type thing. I will be sure to post it if it works.
I have a GF cinnamon roll recipe that is very yummy, although not quite the some as the one I used to make that were full of gluten. To roll out the dough put a piece of saran wrap on the counter and sprinkle sugar over it, put your dough on top and put another piece of saran wrap over it. Pat it with your hands. Do not use a rolling pin. Remove the top piece of saran wrap when you have the size you want, then add your toppings. Use the bottom piece to roll the cinnamon rolls together. My recipe says to put in a cake pan or pie pan and bake. Hope this helps. – Karin
Thanks! I have heard of doing the same basic thing with pie crust too, so I am glad to know that it works well.
That sounds so good! Fresh lemons – I’m so jealous. Thanks for sharing.
Didn’t know that you could make cake from pudding. It looks delicious!
I’ve been wanting a Lemon Pudding Cake (GF of course) recipe since I was diagnosed. Thank-you.
I am glad I could help. I love lemon and this is a new favorite in our house.
Thank you so much for this recipe! Before I became gluten free, I would make a lemon pudding cake from a cookbook by Jamie Oliver, and it was the most simple, light, and scrumptious dessert–I would make it all the time for my family. So I tried out your version and it was almost exactly the same as the other recipe I’d been using–tangy and smooth-textured and delicious. Thank you for giving me the chance to continue making something I absolutely love!
Thank you! I am so glad that you enjoyed my lemon pudding cake. My goal is to recreate my family’s favorite recipes to gluten and nut free and I enjoy sharing them with my readers as I figure them out, so I love hearing that others are enjoying them as well.
I just found this Rec. Last night , made for someone’s birthday and used soymillk instead of milk- about 3/4 cup. Cooked it for 35 mins in bath, took it out of bath and cooked it again for another 12. Cooled and placed fridge before serving. Amazing!!!! Can wait to try more!! Thank you!!
Thank you for letting me know. I am so glad that you enjoyed it! And I am glad to know that it works with soymilk. I know I have a lot of readers that are dairy free so that is helpful information.
I didn’t actually have very much luck with this one. The pudding part was really thin. The cake on top was super light and airy, and the flavour was good. Just not thick enough.
I am sorry that you had problems with the recipe. I am not sure what could have gone wrong. You could try adding more rice flour or cornstarch and see if that helps.