Gluten Free Lemon Pudding Cake
Print Recipe Pin Recipe

Gluten Free Lemon Pudding Cake

This light but luscious gluten free lemon pudding cake has a secret. It might look modest on the outside, but as you dive your spoon through the fluffy, cake-like layer on top, you encounter a molten, golden core in the form of a sassy lemon sauce on bottom. A dollop of whipped cream dresses things up and ties everything together. While the prep and cooking time for the individual cakes is under an hour, the cakes do need to be chilled for at least 60 minutes to allow them to set up. This is a perfect do-ahead dessert for holidays or parties.
Servings: 4
Author: Nicki Sizemore

Ingredients

  • 2 tablespoons unsalted butter , room temperature, plus more for ramekins
  • ¾ cup (155 g) organic cane sugar (or regular sugar), plus more for ramekins
  • 3 eggs , separated
  • ¼ cup gluten-free flour (such as Bob's Red Mill 1-to-1 Baking Flour or Cup 4 Cup), or all-purpose flour
  • Zest from 1 lemon (2 scant teaspoons)
  • 5 tablespoons fresh lemon juice
  • 1 cup milk
  • Pinch salt
  • Fresh whipped cream , for serving

Instructions

  • Preheat the oven to 350˚F. Butter and sugar 4 8-ounce ramekins.
  • In a stand mixer (or using hand mixers), beat the sugar and butter until the butter is evenly incorporated into the sugar (it should look like damp sand). Add the egg yolks, flour, lemon zest, lemon juice, milk and salt. Beat until smooth.
  • In a clean bowl, beat the egg whites until they hold stiff peaks.
  • Stir a third of the egg whites into the lemon batter. Fold in the remaining whites. Divide the batter (t will still be a bit lumpy and liquidy, but that’s OK) evenly among the prepared ramekins—try to get the same amount of liquid-and egg white in each. Set the ramekins in a large straight-sided roasting pan or baking dish. Pour in enough warm water to come about halfway up the sides of the ramekins (a tea kettle works great for this). Carefully slide the dish into the oven, and bake until the cakes are golden in spots on top, about 30 minutes. Let cool 10 minutes, then refrigerate until set, about 1 hour. Do Ahead: The cakes can be refrigerated for up to 1 day.
  • Serve the lemon cakes with a large dollop of fresh whipped cream.