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Overhead image of a slice of gluten free lemon pudding cake dusted with powdered sugar.

Gluten Free Lemon Pudding Cake Recipe

  • Author: Lindsay Cotter
  • Total Time: 55-65 minutes
  • Yield: 6 to 8 servings 1x
  • Diet: Gluten Free


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


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


  1. 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.


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


  • 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