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
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
Keywords: pudding cake, gluten free lemon pudding cake, lemon pudding cake, lemon pudding cake recipe