Gluten-Free Lemon Custard Pudding Cake

Gluten-free Lemon Custard Pudding Cake | The Baking Beauties

I’m loving lemons lately. What’s the say…when life gives you lemons, make lemonade? Well, I’ve done that already, so I figured I’d give some new recipes a try. :)

This Gluten-free Lemon Custard Pudding Cake was simple, quick to put together & tasted fantastic. It made a nice cake on top, with a creamy lemon custard on the bottom. We served ours warm dusted with some confectioners’ sugar. Delicious!

Gluten-free Lemon Custard Pudding Cake | The Baking Beauties

 

Gluten-Free Lemon Custard Pudding Cake
Author: 
 
Ingredients
  • 6 tablespoons butter, melted
  • 6 tablespoons rice flour mix (see NOTE below)
  • 1 1/2 cups granulated sugar
  • 4 large eggs
  • 1 1/2 cups milk
  • 1 1/2 tablespoons grated lemon zest
  • 2 tablespoons lemon juice
  • 1/4 cup confectioners' (icing) sugar for dusting
Instructions
  1. Preheat oven to 350 degrees F. Grease one 2 quart baking dish. Separate eggs.
  2. In a large bowl, combine the flour mixture, butter, and 1 cup of the white sugar.
  3. Beat the egg yolks and add to the sugar mixture along with the milk and lemon zest. Mix well and add the lemon juice.
  4. In another bowl beat egg whites until stiff, slowly adding the remaining 1/2 cup granulated sugar. Fold the egg whites into the batter. Pour batter into the prepared dish.
  5. Place the dish in a shallow pan of hot water and bake at 350 degrees F for 55 to 60 minutes or until lightly browned. Serve warm or chilled with confectioners' sugar dusted on top.
Notes
The rice flour blend that I used is: 1 cup white rice flour, 1 cup brown rice flour, 2/3 cup potato starch, 1/3 cup tapioca starch.

 

Comments

  1. betty r says

    Oh my Jeanine..this looks so delicious..I’m loving lemons these days too and want to try everything lemon! I’m drooling just thinking about it..

  2. Jeanine says

    Thanks, Betty. Aren’t lemons great this time of year? They seem sunny to me. :)
    BTW, if gluten isn’t a problem, replace the rice flour mix with regular all-purpose flour, and you’ll be ready to bake! :)

  3. Sophie says

    This is very very cool! I bet it was tough to make, I’ve seen molten chocolate cakes like this but have been too scared to try them out. I’m a bigger fan of lemons, so when I get the guts I’ll try this out :). Very impressive!

  4. Jeanine says

    Sophie, don't be scared, it was really easy to make. I don't think you can do anything wrong with it. Just mix, fold in egg whites, pour & bake. :)

  5. Anonymous says

    This cake looks amazing, I love lemons desserts :) Just double checking before I make it though: no xanthan gum in the flour blend? Thanks!

  6. says

    What a great recipe. I am an Aussie living in the U.S and we call it Lemon Delicious Pudding there. I have also seen it made with limes, and have wondered about making it with coconut milk. I have some vegetarian friends coming for dinner in a few and will be making this. I dont have an allergy to gluten, but I do like to use alternatives to wheat where I can. Awesome!

  7. Anna Maria Basilavecchia says

    Hello, I just made this pudding today, it is absolutely divine thank you so much. Looking forward to trying out some other recipes.

  8. Susan says

    I just have to try this recipe, it looks and sound delicious!!! Do you think it will be the same if I use lactaid free milk. I use Lactaid 2% and also almond, coconut and cashew milks. Thank you for any and all advice.

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