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.
I’m loving lemons lately. What’s the saying…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 Warm Lemon Pudding Cake was simple, quick to put together and 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!
You can decide whether you want to bake one cake in a 2-quart baking dish, or if you would like to make individual desserts. I think the individual desserts, baked in six 8 ounce jars or 6 ounce ramekins, make for a really pretty presentation. But you can also bake this cake in a 2 quart baking dish and just spoon servings into dessert bowls.
If you love this gluten free Warm Lemon Pudding Cake, you might also like:
- Gluten Free Lemon White Chocolate Cheesecakes
- Gluten Free Lemon Buttermilk Cupcakes with Fresh Blackberry Buttercream
- Gluten Free Blueberry Lemon Bundt Cake
- Gluten Free Lemon Poke Cake
- How to make Paleo Lemon Curd
- Gluten Free Lemon Bars
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. Preheat oven to 350 degrees F. Grease one 2-quart baking dish (or six 6 ounce ramekins). While the eggs are still cold, separate them, placing the whites into a bowl that you can use an electric mixer in. In a large bowl, combine the brown rice flour, tapioca starch, melted butter, and 1 cup of the granulated sugar. 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. 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. Pour the batter into the prepared dish (it will be a frothy, runny batter). Place the dish (or ramekins) in a shallow pan and carefully pour hot water into the pan holding the baking dish (ramekins). Bake in the preheated oven for 55 to 60 minutes (or 45-50 minutes for the ramekins), or until lightly browned on top. 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.
Gluten Free Warm Lemon Pudding Cake
Ingredients
Instructions
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Images were updated March 2018.
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..
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! 🙂
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!
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. 🙂
• friX • says
Looks yummy !
Kevin says
That looks good! I really like lemon treats like this!
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!
Jeanine says
Yep, there is no xanthan gum required. 🙂 Enjoy, this cake was nice & lemony.
shelley 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!
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.
Jeanine says
So happy to hear that you enjoyed it, Anna! 🙂
GwenH says
Oh my goodness, my mouth is watering! I have to get some lemons and try this, it looks so good!
Jeanine Friesen says
I love things with Lemon too, Gwen! When I am craving them, I like to make these doughnuts – so good! http://www.thebakingbeauties.com/2013/03/gluten-free-baked-lemon-doughnuts.html 🙂
GwenH says
I couldn’t wait to make this so and wasn’t going to town for groceries so I made it using an orange instead… it tasted really good.
I’m not sure if I did something wrong, but is there supposed to be a cake like layer on the bottom, this bottom layer was a tiny bit doughy, so maybe I didn’t do something right. Still it was good and I would make it again only I’d use lemons the next time.
Thanks Jeanine and have a great week!
Jeanine Friesen says
Hmm… it’s cake on top, and custard on the bottom. Similar to a pudding cake. I’m not sure what happened!
GwenH says
Maybe it just needed to be baked a little longer, but I will for sure make it again, the custard part tastes sooo good!!
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.
Jeanine says
I don’t think that would be a problem, Susan! Almond milk or lactaid 2% should work just fine.
Susan says
Thank you, I am going to make it tomorrow!!!
Amy says
Jeanine – I am trying to ready the supplies to make your recipe of gluten free warm lemon pudding cake and I want to use the mason jars. The recipe calls for 6, 8oz jars but your photos clearly have shorter mason jars, maybe the 4oz, which I think would be very cute and I would actually like more than 6 desserts. Can you tell me which I should/could use and if it is the smaller ones should I alter the baking time? Thank you for your time. – Amy
Jeanine says
Hi Amy, the jars in the picture actually ARE 8 oz jars, you can find them, I had to hunt for the low ones. It would work to make them in the 4 oz jars though, and baking time would have to be reduced by a bit, but I’m not sure how much exactly, I’d bake them and keep an eye on them, and once they start to brown on top, and the top is spongy, you should be good.
Stacey says
Hello! I’m going to try this wonderful recipe this weekend, but in the instructions you mention brown rice? I’m sure you mean rice flour? But thought I’d check before I dive in! I am not a baker, so wanted to double check!
Thank you!
Jeanine says
Good catch, Stacey, thanks! It is definitely flour. 🙂
Dave wallace says
can I substitute almond flour?
Thanks!!
Dave
Maureen says
I’d like to know this too or if you could use coconut flour?
kiki says
can this be made ahead and frozen? thank you1
Jeanine Friesen says
Sorry, I haven’t tried that. Since it’s a pudding cake, I think it’s best to eat it fresh.