Lemon Pudding Cake


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.

See more of our favorite dessert recipes on the blog or on Pinterest.

Lemon Pudding Cake

Servings 12



  • 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.