Lemon Pudding Cakes

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These Lemon Pudding Cakes feature a fluffy cake layer on top and silky lemon pudding on bottom. They're light but luscious, and they can be made gluten-free!

Ingredients: -Lemons -Eggs -Flour (regular or GF) -Sugar -Milk -Butter

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Fold the egg whites into the lemon batter.

Ladle the lemon pudding cake batter into the prepared ramekins.

Bake the cakes in a straight sided skillet filled halfway with warm water.

Let the lemon pudding cakes cool, then dollop with whipped cream!

Get the recipe!

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Find more easy, wholesome, gluten-free recipes!

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Lemon Pudding Cakes

These Lemon Pudding Cakes feature a fluffy cake layer on top and silky lemon pudding on bottom. They're light but luscious, and they can be made gluten-free!

Ingredients: -Lemons -Eggs -Flour (regular or GF) -Sugar -Milk -Butter

1

Butter and sugar four 8-ounce ramekins. You can also make one large lemon pudding cake if you prefer.

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In a stand mixer (or using hand mixers) mix softened butter and sugar until sandy.

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Add egg yolks, flour, lemon zest and lemon juice.

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Pour in whole milk.

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Beat the lemon batter until smooth.

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In a separate bowl (using clean beaters), beat egg whites to stiff peaks.