Gluten Free Lemon Pudding Cake
Ingredients
The cake
-
3
large
eggs (separated)
-
½
cup
lemon juice
-
1
teaspoon
lemon zest
-
¾
cup
plain or vanilla Greek yogurt
-
2
tablespoons
unsalted butter or vegan butter
-
1
teaspoon
vanilla extract
-
¼
teaspoon
kosher salt
-
¼ to ⅓
cup
gluten free 1:1 baking flour
The toppings
-
to taste
powdered sugar
-
to taste
fresh berries
-
to taste
lemon slices
Instructions
- Preheat the oven to 330°F and prepare the baking dish or ramekins.
- Separate the egg yolks and whites into different bowls.
- Whisk together egg yolks, lemon juice, lemon zest, Greek yogurt, ½ cup sugar, melted butter, vanilla, and salt until smooth, then mix in the flour.
- Beat the egg whites until soft peaks form, then gradually add ¼ cup sugar and beat until glossy peaks form.
- Fold half of the egg whites into the yolk mixture, then gently fold in the remaining egg whites to create a thick batter.
- Transfer the batter to the prepared dish and create a water bath by placing it in a larger pan filled with hot water.
- Bake for 40-45 minutes for the larger cake or 35-40 minutes for ramekins, checking for doneness.
- Cool on a wire rack for 10 minutes before serving, optionally topping with powdered sugar and berries.
Nutrition Facts (estimated)
Servings
6 to 8
Calories
207
Total fat
6.7g
Total carbohydrates
31g
Total protein
6.1g
Sodium
96.7mg
Cholesterol
105.7mg
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