1/2 cup sugar
3 tablespoons gluten-free flour
1 1/2 teaspoons grated lemon peel
3 tablespoons lemon juice
2 tablespoons melted butter*
2 eggs, separated
1 cup milk or nondairy substitute*
1/8 teaspoon cream of tartar
* Note: For melted butter, I used oil. For nondairy substitute, I used coconut milk.
- Preheat oven to 350°F. Butter a 1 1/2-quart casserole or baking dish.
- In a mixing bowl, whisk the sugar and flour. Add the lemon peel, lemon juice, and melted butter. Mix well
- In a small bowl, whisk the egg yolks and blend in the milk. Stir into the lemon mixture.
- In a mixer bowl, beat the egg whites with the cream of tartar until moist peaks form. Gently fold the whites into the lemon mixture.
- Pour the batter into the prepared pan and bake 35-40 minutes or until the top springs back when lightly touched.
Has been a very LONG time since I’ve updated this blog! Between working full-time, a new job, a baby on the way, and feeling sick all the time, I’ve pretty much stayed out of the kitchen the last few months. During Chinese New Year break, I had some time on my hand and was feeling better from the morning sickness. So I tried a few recipes from The Gluten-Free Gourmet Cooks Comfort Foods. I discovered this simple, easy to make lemon pudding cake recipe. I had to make a few substitutions (marked with *) because of my husband’s allergies, but otherwise, the pudding cake turned out really well. I was surprised at what came out of the oven considering the ingredients I used and how I made it. Even though all the ingredients are blended together, the batter separated during the bake so that the top layer is a nice, fluffy layer of cake with pudding at the bottom! I was surprised that there was even a cake part considering I used only 3 tablespoons of gluten-free flour!
In any case, I’ll definitely be making more pudding cake in the future!