Gluten Free Lemon Pudding Cakes

Gluten Free Lemon Pudding Cakes

The perfect gluten free lemon pudding cakes: light and lemony, tart and tangy cakes with a pudding-like texture. Spring perfection!

Gluten Free Lemon Pudding CakesOne lovely reader (hi, Michelle!) asked me to post a recipe for gluten free lemon pudding cakes a year and a day ago (or at least it feels that way!), but not until I pinned a gluteny version to my Must Make Gluten Free Pinterest Board did I actually set about doing it. It’s not that I didn’t want to. It’s not that I didn’t have it on my ever-growing to-do list. It just … that announcing my intentions on that Pinterest board really seems to light a fire. I love it when you “vote” for recipes on there! And I love it when you make recipe suggestions. How much do I love it? So much that when my site gets something of a redesign in the next couple months, there is going to be a very obvious, very user-friendly Recipe Request Form (ETA: it’s live now!). Right there in the sidebar. I hope you’ll give it a workout!

Lemon Sugar for Gluten Free Lemon Pudding Cakes

Oh, lemon sugar. It’s nothing more than lemon zest ground up with granulated sugar, but I swear it makes the whole house smell like a dream. It just smells like spring to me. Even when it’s winter. (I do know it’s spring as I write this, but maybe when you are reading it, it’s winter!).

Gluten Free Lemon Pudding Cakes
So. Lemon pudding cakes. They remind me a bit of this Self-Saucing Chocolate Pudding Cake. But light and lemony and tart and tangy. Perfect for Easter, right?

Gluten Free Lemon Pudding Cakes

I know that it can be a bit of a pain to bake something in a water bath, but it really helps these little soufflés bake up slowly and evenly. That way, you get a cake with a pudding-like texture. And the method is easy.

Gluten Free Lemon Pudding Cakes

Even though this is not much of a make-ahead sort of deal, you could blend up most of the ingredients ahead of time, and just whip and fold in the beaten egg whites right before you’re ready to bake and serve. I really like to serve these little cakes warm with a light dusting of confectioners’ sugar, but they are also fabulous with a dollop of whipped cream. Then again, what isn’t? Sometimes, when my children are driving me particularly crazy, I dollop them with whipped cream, and then we all feel better.

Like this recipe?

Prep time: Cook time: Yield: 6 servings


Zest of 1 lemon

3/4 cup (150 g) granulated sugar

1/4 cup (2 fluid ounces) freshly squeezed lemon juice (1 big, juicy lemon should do it)

3 eggs (180 g total, out of shells) at room temperature, separated

1 cup (8 fluid ounces) milk, at room temperature (any kind of milk should be fine, just not nonfat)

2 tablespoons (28 g) unsalted butter, at room temperature

1/2 cup (70 g) basic gum-free gluten free flour blend (46 g superfine white rice flour + 15 g potato starch + 9 g tapioca starch/flour)

1/4 teaspoon kosher salt

Confectioners’ sugar, for dusting


  • Preheat your oven to 350°F. Grease 6 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 that reaches about 1-inch up the sides of the greased jars or ramekins. Set the pan aside.

  • In a blender, place the lemon zest and granulated sugar. Blend until the zest is fully integrated into the sugar, and is very fragrant. Add 3 tablespoons of the lemon juice (reserving the final tablespoon), egg yolks (set the whites aside), milk, butter, flour blend and salt, and blend until the mixture is smooth. It will be a relatively thin liquid. Set the carafe of the blender aside while you beat the egg whites.

  • In the bowl of a stand mixer fitted with the whisk attachment (or a large bowl with a handheld mixer), place the egg whites. Beat on medium speed until the egg whites become frothy. Add the remaining tablespoon lemon juice, and continue to beat on medium-high speed until stiff (but not dry) peaks form. The addition of the remaining tablespoon of lemon juice to the egg whites as they beat creates fluffier and more stable whipped egg whites. Slowly pour the blender mixture of the other ingredients along the side of the bowl of whipped egg whites, and carefully fold the mixture in to the egg whites until few if any white streaks remain. Divide the mixture among the prepared jars or ramekins in the water bath. It will be very pourable.

  • Open the preheated oven and pull the lower rack out about half way. Carefully place the pan on the rack, and pour about another inch of water into the pan to bring the water bath a total of about 2-inches up the sides of the jars or ramekins. Push the oven rack all the way, close the door and bake until the cakes are puffed and very pale golden (about 35 minutes). Remove the pan from the oven, and transfer the cakes to a wire rack to cool for about 10 minutes before dusting lightly with confectioners’ sugar and serving warm. The cakes can be covered and stored in the refrigerator, but they will shrink a bit as they chill in the refrigerator.

  • Adapted from Food & Wine’s recipe for lemon pudding cakes, as selected by you from my Must Make Gluten Free Pinterest Board.



P.S. If you haven’t yet, I hope you’ll consider picking up your copy of Gluten-Free on a Shoestring Bakes Bread! It helps me keep the blog going, and it helps my publisher keep asking me to write more cookbooks!

Comments are closed.

  • […] Gluten Free on a Shoestring shared Lemon Pudding Cakes […]

  • Hallie
    April 23, 2014 at 5:36 PM

    I made these for Easter and my family LOVED them. Came out perfectly!

  • […] Lemon pudding cakes. […]

  • Renee
    April 21, 2014 at 2:25 PM

    These did not come out right for me. They had about a 1/2 inch of baked airy cake on top of just liquid. They make 6 just like the recipe says. I even baked them 5 minutes longer. In researching other lemon pudding recipes it says to pour enough HOT water to reach half way up the ramekins. Anyone else with similar results I’d like to hear.

    • April 21, 2014 at 3:23 PM

      Renee, I know it can be frustrating when you make a recipe and it does not come out as you had hoped. This recipe will work when made as written. It sounds like you did not blend the ingredients together properly and/or did not whip the egg whites enough to help the cakes rise. Baking them longer will not help if you have not incorporated the ingredients as directed and/or did not have your ingredients at the right temperature. They also must be baked in a water bath for even baking. These are not like the self-saucing pudding cakes you are describing. I have a recipe for those (please use the search function to find “self-saucing chocolate pudding cakes”), but this is different. These are more like a soufflé, which does not have hot water poured on top.

  • April 19, 2014 at 6:23 PM

    Okay, I’m adding this to my ‘to bake’ list!

  • Liz Fiorentino
    April 18, 2014 at 6:17 PM

    How would you make this dairy-free? We have dairy, soy, and coconut allergies in my house, and it would be a sin not to try this :( (Love your cookbook, btw!!! My kids have been begging for apple cake recently… :P)

    • April 21, 2014 at 3:26 PM

      I haven’t tested this recipe with any substitutions, Liz, so I don’t know! The recipe indicates that any sort of milk will work, provided it is not nonfat, and the butter is the only dairy. If you have a go-to dairy free butter sub, try that!

      • Liz Fiorentino
        April 21, 2014 at 4:46 PM

        Sweet, thanks Nicole :)

  • Marie
    April 17, 2014 at 8:18 PM

    Do you recommend a substitute for sugar, that won’t have an artifical taste? I need to have low glycemic sugars right now

    • April 21, 2014 at 3:27 PM

      Marie, I’m afraid that I don’t care for xylitol or stevia or any of those sort of sugar substitutes at all and I can’t imagine they would work in this recipe. Coconut palm sugar is a great low glycemic sugar, but I don’t know if it would work in this recipe, as I haven’t tried it.

  • Annette
    April 17, 2014 at 7:11 PM

    Can you use self raising flour instead – sounds yummy?

    • April 17, 2014 at 7:27 PM

      No, Annette. There are no chemical leaveners in this recipe.

  • Donia Robinson
    April 17, 2014 at 5:14 PM

    This has to be one of the prettiest foods I have ever seen. And I am not prone to hyperbole; I mean it! So fluffy and gorgeous.

    • April 17, 2014 at 5:43 PM

      Thanks, Donia! I have to say, I don’t think I’ve ever heard you say that before, so I’ll take it in the spirit in which it is offered!

  • Stephanie Bachman
    April 17, 2014 at 2:36 PM

    Would a larger number of 8 oz ramekins work for this recipe? I don’t have enough jars, but I have a lot of ramekins from the time I was obsessed with honey-rum soaked sponge cakes from my Cuban cuisine cookbook.

    • April 17, 2014 at 5:46 PM

      They would be fine in 8 ounce ramekins, Stephanie. I’d recommend filling them about halfway full, and you’ll probably get 4 or 5 out of the deal. They might take a few minutes longer to bake, but in the water bath a few minutes here or there isn’t going to do much damage either way.

  • Shannon Williams
    April 17, 2014 at 1:15 PM

    Not only must i now purchase ramikins to make this (likeNOW) I can’t wait to figure out a chocolate version. It just sounds like the perfect kind of almost pudding/almost cake thing that all girls need at certain times in the month. Gah. Dying. I won’t share. Just hand over the spoon.

    • Michelle B
      April 17, 2014 at 3:14 PM

      There is already a chocolate version on the blog- just use the search function. I haven’t gotten around to it yet, but it looks very good.

      • April 21, 2014 at 3:29 PM

        Thanks, Michelle! Actually, you’re probably thinking of the self-saucing chocolate pudding cakes. Those are different. I’m working on a chocolate version of these little pudding cakes. :)

  • Michelle B.
    April 17, 2014 at 10:34 AM

    Thank for this- I can’t wait to make it!! It’s is definitely spring here- more like summer really, as it’s been near 90. The lemon will be so refreshing.

    • April 17, 2014 at 5:46 PM

      Michelle! This one’s for you. :)

  • Michelle
    April 17, 2014 at 9:45 AM

    These look sooooo good! Do you think they would work with stevia or xilitol? Trying to keep my family away from refined sugar as much as possible.

    • Shannon Williams
      April 17, 2014 at 1:16 PM

      Try low glycemic coconut sugar. By weight.

      • April 17, 2014 at 5:47 PM

        Good idea, Shannon. Michelle, stevia or xylitol would not work in this. They’re just not 1:1 sugar replacements. You’d really need a recipe formulated for one of those.

  • Jennifer S.
    April 17, 2014 at 9:02 AM

    These look sooo divine. I can’t wait to make them when we get back. I’m so happy to leave this MN winter behind because we didn’t get the memo that it’s spring. Annoyed.

    • April 17, 2014 at 5:48 PM

      So unfair, Jennifer! When we don’t get the in-between seasons on time, we end up just jumping right from one extreme to another. It makes me kind of ragey.

  • Anneke
    April 17, 2014 at 8:34 AM

    “Ohhhhhh . . .” That’s what I said (out loud, alone in my house) when I read the title of this one! It may take me a year and a day to get them made, but I am going to love these babies! A water bath can be a wonderful tool, especially if you, say, put a lemon pudding cake to bake early in the morning but forget to turn the oven off before you leave for work. Keeps you from burning down the house. Just ask Hilma!! It is spring here, so the calendar says, but there is fresh snow on the ground this morning. I refuse to look out the window. Hope you enjoy your spring day!

    • April 17, 2014 at 8:55 AM

      Oh no she did NOT, Anneke! Did she really? Well, then. Water bath as fire insurance, then! I love it when I get to see a comment from you, my friend, first thing in the morning. :)

      • Anneke
        April 17, 2014 at 9:41 AM

        She did! You may find this hard to believe, but when my parents got married, my mom could not boil water. My dad had to teach her to cook! She was so proud of making that pudding, and came home to a caramelized mess, but no burned out kitchen, so that is something. She’s come a long way! I love to see your posts first thing in the morning, even when I don’t comment. It is hard to start my day until I have heard from you! :)

        • Donia Robinson
          April 17, 2014 at 5:14 PM

          I am shocked, Anneke. Shocked! ;)

    • Jennifer S.
      April 17, 2014 at 9:01 AM

      I think outside says it’s still winter Anneke. I’m so disgusted with the white stuff.

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