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.

2

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

3

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

4

Pour in whole milk.

5

Beat the lemon batter until smooth.

6

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

Fold the egg whites into the lemon batter. 

7

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!

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