Description

Celebrate every occasion with this easy, refreshing gluten free lemon pudding cake recipe! Dairy-free-friendly.

Ingredients

Units Scale

3 large eggs (at room temperature), separated into whites and yolks
1/2 cup lemon juice (about 3 lemons, juiced)
1 teaspoon lemon zest or 1/4 teaspoon lemon extract
3/4 cups plain or vanilla Greek yogurt – room temperature works best (see notes for dairy free substitute)
3/4 cup fine sugar or sugar substitute, divided
2 Tablespoons unsalted butter or vegan butter, melted then slightly cooled
1 teaspoon vanilla extract
1/4 teaspoon kosher salt
1/4 to 1/3 cup (45 grams) gluten free 1:1 baking flour
Topping – powdered sugar, fresh berries, and/or lemon slices

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Instructions

Preheat the oven to 330 F. Lightly butter or oil an 8-inch square or round baking dish. If making multiple cakes, lightly butter or oil 5 to 6 (6-ounce) ramekins.
Separate the eggs and place the yolks and whites in separate bowls.
In a large bowl, whisk together the egg yolks, lemon juice, lemon zest, Greek yogurt, 1/2 cup sugar, melted butter, vanilla and salt. Sift or whisk in the flour and mix until smooth. Set aside.
Using a handheld mixer or stand mixer with a whisk attachment, beat/whisk the egg whites on medium-high until soft foamy peaks form, about 1 to 2 minutes. Sprinkle in 1/4 cup of the remaining sugar and beat/whisk again until glossy peaks (to the touch) are formed, another 1 to 2 minutes.
Fold half the egg whites into the egg yolk/lemon mixture. Gently stir to combine. Fold in the remaining egg whites and gently mix so a soft and airy but thick batter is formed.
Transfer the batter to the prepared 8-inch baking dish or divide the batter evenly into 5 to 6 ramekins filling 3/4 full. Place the baking dish or ramekins in a deep pan or a large casserole dish. Create a water bath by gently adding hot water to the pan filling 1/3 to 1/2 way up the side of the ramekins or 1/2 way up the cake pan. Carefully transfer the pan into the oven and bake for 40 to 45 minutes for the 8-inch cake or 35 to 40 minutes for the ramekins. Check for doneness at 30 minutes.
Remove the pan from the oven. Using oven mitts or a towel, carefully remove the cake pan or ramekins from the water bath in the baking dish. Place on a wire rack for 10 minutes before serving. (See notes)
Serve warm or cool to room temperature and sprinkle with powdered sugar.
Store leftovers in the refrigerator in an airtight container for up to 5 days. Reheat or let the cake come to room temperature before serving.

Notes

Substitutes – Coconut milk yogurt or a high-fat non-dairy yogurt may replace the Greek yogurt with a dairy-free option. The taste and texture will vary.

Baking Tips – It’s best to use room temperature liquid ingredients and eggs. Once baked and cooled, the cake(s) will slightly deflate, but that’s normal.

Prep Time: 20 minutes
Cook Time: 35 to 45 minutes
Category: Dessert
Method: Oven
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 207
Sugar: 24.9 g
Sodium: 96.7 mg
Fat: 6.7 g
Saturated Fat: 3.5 g
Carbohydrates: 31 g
Fiber: 0.3 g
Protein: 6.1 g
Cholesterol: 105.7 mg