The perfect gluten-free lemon pudding cakes: light and lemony, tart and tangy with a tender, pudding-like interior—spring on a spoon.
These gluten-free lemon pudding cakes are similar in concept to a self-saucing pudding cake but brighter and more delicate—all lemon zest, fresh juice, and fluffy whipped egg whites for a light, tangy finish.
Lemon sugar is simply lemon zest ground into granulated sugar. The aroma is intoxicating—like spring in the kitchen—and it adds an immediate lemon perfume that lifts the whole dessert.
Baking these in a water bath helps them cook gently and evenly, giving the cakes their delicate, pudding-like texture. While a water bath may seem fussy, the method is simple and reliable. If you prefer a more traditional gluten-free lemon cake, there’s a recipe for that as well.
You can prepare most of the batter ahead of time, then whip and fold in the beaten egg whites just before baking for best volume. I like to serve these warm, dusted lightly with confectioners’ sugar or with a small dollop of whipped cream.
Gluten Free Lemon Pudding Cakes
Equipment
- 6 6- to 8-ounce oven-safe ramekins or jars
- Casserole dish
- Blender
- Handheld mixer or stand mixer fitted with whisk attachment
Ingredients
- Zest of 1 lemon
- ¾ cup (150 g) granulated sugar
- ¼ cup (2 fl oz) freshly squeezed lemon juice (about 1 large lemon)
- 3 eggs (150 g out of shell), at room temperature, separated
- 1 cup (8 fl oz) milk, at room temperature
- 2 tablespoons (28 g) unsalted butter, at room temperature
- ½ cup (70 g) gum-free gluten-free flour blend (46 g superfine white rice flour + 15 g potato starch + 9 g tapioca starch)
- ¼ teaspoon kosher salt
- Confectioners’ sugar, for dusting
Instructions
- Preheat your oven to 350°F (175°C).
- Grease six small (about 6-ounce) oven-safe jars or ramekins and place them in a large pan with at least 2-inch sides. Fill the pan with water to reach about 1-inch up the sides of the ramekins and set aside.
- In a blender, combine the lemon zest and granulated sugar. Blend until the zest is fully incorporated and the mixture is very fragrant.
- Add 3 tablespoons of the lemon juice (reserve 1 tablespoon), the egg yolks, milk, butter, flour blend, and salt. Blend until smooth—the batter will be fairly thin. Set the blender carafe aside.
- In a clean bowl, beat the egg whites on medium speed until frothy. Add the remaining tablespoon of lemon juice, then continue to beat on medium-high until stiff but not dry peaks form.
- Slowly pour the blender mixture down the side of the bowl with the whipped egg whites and fold gently until the mixture is uniform and only a few white streaks remain.
- Divide the batter among the prepared jars or ramekins placed in the water bath—the batter will be pourable.
- Pull the lower oven rack out slightly, place the pan on the rack, and carefully add about another inch of water so the water bath reaches roughly 2 inches up the sides of the ramekins.
- Slide the rack fully into the oven and bake until the cakes are puffed and very pale golden, about 35 minutes.
- Remove the pan from the oven and transfer the ramekins to a wire rack to cool for about 10 minutes. Dust lightly with confectioners’ sugar and serve warm.
- Store covered in the refrigerator; note they will settle a bit as they chill.
Nutrition information is automatically calculated and should be used as an approximation.
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