This Gluten Free Lemon Pudding Cake tastes somewhat like lemon bars but is a little more cake-like. It is sweet, delicious, moist, and light.
This recipe is a lightened up version made without butter and less sugar than traditional recipes. We used a gluten free flour mix for this recipe, we have not tested it with traditional flours but would guess it would work the same.
Lemon Pudding Cake
- 3/4 cup sugar
- 1/3 cup gluten free flour mix
- 1/4 tsp salt
- 3 eggs separated
- 1/2 cup Manitoba Milling Flax Milk
- 1 tsp vanilla extract
- 1 tsp lemon zest
- juice of 1 lemon
- 1/3 cup nonfat plain Greek yogurt
- 1. Preheat oven to 350. Grease 8×8 square baking dish.2. Whisk together sugar, flour, and salt in a medium sized mixing bowl.3. Whisk together egg yolks, flax milk, vanilla extract, lemon zest, lemon juice, and Greek yogurt in a separate mixing bowl.4. Combine the egg mixture with the sugar mixture. Mix with a spoon.5. Beat egg whites until stiff peaks form.6. Gently fold the egg whites in to the mixture.7. Pour into prepared baking dish and bake for 30 minutes or just until set.