GLUTEN-FREE LEMON PUDDING CAKE

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Gluten-Free Lemon Pudding Cake image

This has been a favorite of everyone I've made this for in the past 20 years!

Provided by Terri Cabral

Categories     Puddings

Time 1h15m

Number Of Ingredients 8

1/4 c gluten-free flour ( i use bob's red mill all purpose)
1 c sugar
1/4 tsp salt
1 1/2 tsp grated lemon zest (1 lemon)
1/4 c lemon juice
2 egg yolks, reserve whites
1 c milk or buttermilk (cannot use non-dairy almond milk , etc.)
2 egg whites

Steps:

  • 1. Sift together into mixing bowl: flour sugar salt
  • 2. Stir in: lemon zest lemon juice egg yolks (well beaten) milk
  • 3. Fold in: egg whites stiffly beaten
  • 4. Pour mixture into a 1 quart casserole or 4 custard cups. Set in a pan of water (1 inch deep) Bake 350 degree oven (F) until top is brown (not burned) Oven time may vary from oven to oven. Serve warm or cold with or without whipped cream.

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