Faithfully Gluten Free
Creating Delicious Gluten Free Recipes since 2008.
betty r says
March 29, 2009 at 12:12 pm
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..
March 29, 2009 at 12:21 pm
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! 🙂
March 30, 2009 at 8:20 am
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!
March 30, 2009 at 8:25 am
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
March 30, 2009 at 9:47 am
Looks yummy !
April 10, 2009 at 2:04 pm
That looks good! I really like lemon treats like this!
October 17, 2009 at 4:47 am
This cake looks amazing, I love lemons desserts 🙂 Just double checking before I make it though: no xanthan gum in the flour blend? Thanks!
October 17, 2009 at 7:29 am
Yep, there is no xanthan gum required. 🙂 Enjoy, this cake was nice & lemony.
October 22, 2011 at 3:32 pm
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
November 26, 2011 at 12:44 pm
Hello, I just made this pudding today, it is absolutely divine thank you so much. Looking forward to trying out some other recipes.
December 3, 2011 at 7:29 am
So happy to hear that you enjoyed it, Anna! 🙂
September 29, 2013 at 10:13 am
Oh my goodness, my mouth is watering! I have to get some lemons and try this, it looks so good!
Jeanine Friesen says
October 1, 2013 at 7:10 am
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 🙂
October 1, 2013 at 1:28 pm
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!
October 1, 2013 at 1:41 pm
Hmm… it’s cake on top, and custard on the bottom. Similar to a pudding cake. I’m not sure what happened!
October 1, 2013 at 5:46 pm
Maybe it just needed to be baked a little longer, but I will for sure make it again, the custard part tastes sooo good!!
February 20, 2015 at 7:18 pm
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.
February 22, 2015 at 8:10 pm
I don’t think that would be a problem, Susan! Almond milk or lactaid 2% should work just fine.
February 22, 2015 at 9:43 pm
Thank you, I am going to make it tomorrow!!!
April 11, 2018 at 8:56 pm
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
April 12, 2018 at 11:26 am
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.
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