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
- 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
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.
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Images were updated March 2018.