Gluten Free Warm Lemon Pudding Cake
Prep time
Cook time
Total time
This Gluten Free Warm Lemon Pudding Cake is magical. While it is baking, it creates a light, airy cake on top, with a tangy lemon pudding on the bottom. Sprinkle with some confectioners' sugar before serving, and you've got one impressive (and easy) dessert.
Recipe type: Dessert
Serves: 6
  • 6 tablespoons unsalted butter, melted
  • 1/4 cup white rice flour
  • 2 Tablespoons tapioca starch
  • 1 1/2 cups granulated sugar (divided)
  • 4 large eggs, separated
  • 1 1/2 cups milk
  • 2 tablespoons grated lemon zest
  • 2 tablespoons lemon juice
  • 1/4 cup confectioners' (icing) sugar for dusting
  1. Preheat oven to 350 degrees F. Grease one 2-quart baking dish (or six 6 ounce ramekins).
  2. While the eggs are still cold, separate them, placing the whites into a bowl that you can use an electric mixer in.
  3. In a large bowl, combine the brown rice, tapioca starch, melted butter, and 1 cup of the granulated sugar.
  4. Beat the egg yolks and add to the sugar mixture along with the milk and lemon zest. Mix well and add then the lemon juice.
  5. In another bowl beat egg whites until stiff, slowly adding the remaining 1/2 cup granulated sugar. Stir about a quarter of the egg whites into the batter. Gently fold the remaining egg whites into the batter, just until it is combined.
  6. Pour the batter into the prepared dish (it will be a frothy, runny batter).
  7. Place the dish (or ramekins) in a shallow pan and carefully pour hot water into the pan holding the baking dish (ramekins).
  8. Bake in the preheated oven for 55 to 60 minutes (or 45-50 minutes for the ramekins), or until lightly browned on top.
  9. Serve warm or chilled with confectioners' sugar dusted on top. You can prepare them ahead of time, and reheat them for 10 minutes in a 350 degree oven before serving.
Recipe by Faithfully Gluten Free at