Easy and delicious GF lemon dessert! These cakes only take a few ingredients and they’re full-packed with lemon flavor.
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About this recipe
With a few ingredients that you probably have at home you can make this delicious GF lemon dessert. It’s very easy to make like this lemon posset.
These warm cakes are super soft, fluffy, and full-packed with lemon flavor. They take a few minutes to make and they’re perfect for lemon lovers. It’s a great idea to add to your gluten-free lemon recipes.
Ingredients
The main ingredients of the mini cakes are:
- Eggs: room temperature eggs are better. We need yolks and egg whites separated.
- Sugar: white granulated sugar.
- Milk: whole milk.
- Flour: corn starch.
- Lemon: fresh lemon juice and zest.
- Salt: enhances flavors.
How to make GF lemon pudding cake
Preheat oven to 325°F (160°C). Lightly grease individual ramekins.
In a large/medium bowl beat the egg yolks with an electric mixer. Add the white granulated sugar, milk, cornstarch, lemon juice, lemon zest, and salt, and beat until well incorporated.
In a medium bowl beat the egg whites until soft peaks. Incorporate the egg whites into the yolk mixture with a rubber spatula and involving movements until incorporated.
Fill the ramekins and place them on a baking sheet. Fill the baking sheet with water up to 1 centimeter.
Bake for 40 minutes or until golden brown. Keep in mind that all ovens are different.
Sprinkle with powdered sugar and serve immediately with fresh fruits or whipped cream.
Storing
It’s always best to eat it warm at the moment. But if there is any leftover, store it covered in the refrigerator for up to 3 days and warm it before eating it.
Serving options
- Whipped cream: Once you take the dessert out of the oven, place a scoop of whipped cream on it and serve it immediately.
- Fruits: you can top the dessert with sliced fresh fruits, like strawberries, blueberries, raspberries, plums, and so on.
- Cookie: GF cookie to scoop out the dessert.
For more related recipes
- GF Chocolate lava cake (easy recipe!)
- Lemon posset (with shortbread)
- Lemon panna cotta.
- Orange creme brulee (creamy and citrusy dessert)
- Orange flan with condensed milk
Lemon Pudding Cake (Gluten-Free)
Ingredients
- 2 eggs separated
- 1 cup white granulated sugar
- ⅔ cup milk
- 4 tablespoons corn starch
- 4 tablespoons lemon juice
- 2 teaspoons lemon zest
- Pinch of salt
- Powdered sugar, to sprinkle
Instructions
- Preheat oven to 325°F (160°C).
- In a large/medium bowl beat the egg yolks with an electric mixer. Add the white granulated sugar, milk, cornstarch, lemon juice, lemon zest, and salt, and beat until well incorporated.
- In a medium bowl beat the egg whites until soft peaks. Incorporate the egg whites into the yolk mixture with a rubber spatula and envolving movements until incorporated.
- Fill the ramekins and place them on a baking sheet. Fill the baking sheet with water up to 1 centimeter.
- Bake for 40 minutes or until golden brown. Keep in mind that all ovens are different.
- Sprinkle with powdered sugar and serve immediately with fresh fruits or whipped cream.
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