Warm Lemon Pudding Cake (gluten free, or not!)

Name: Warm Lemon Pudding Cake (gluten free, or not!)
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 8 servings
Ingredients: 1 cup granulated sugar; 2 Tbsp unsalted butter at room temperature; 3 large eggs, separated; 1 heaping Tbsp lemon zest from 2 lemons; 1/4 cup all purpose flour; pinch salt; 1 cup cultured buttermilk, shake before measuring; 1/2 cup fresh squeezed lemon juice; 1/4 tsp cream of tartar, this helps stabilize the egg whites; powdered sugar; berries, optional

User Reviews

3.6

474 reviews

Good

Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr 5 mins
Servings
8 servings
Calories
18512 kcal
Course
Dessert
Cuisine
American

Warm Lemon Pudding Cake (gluten free, or not!)

Julie Valencia

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My Flourless Warm Lemon Pudding Cake is ~ this easy self-saucing lemon sponge cake is downright magical.

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Ingredients

Servings

1 cup granulated sugar
2 Tbsp unsalted butter at room temperature
3 large eggs, separated
1 heaping Tbsp lemon zest from 2 lemons
1/4 cup all purpose flour (for gluten free use almond flour)
pinch salt
1 cup cultured buttermilk, shake before measuring
1/2 cup fresh squeezed lemon juice
1/4 tsp cream of tartar, this helps stabilize the egg whites

garnish

powdered sugar
berries, optional

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Instructions

Preheat oven to 350F Lightly butter 6-8 oven safe bowls, ramekins, or mugs Arrange them in a baking pan or roasting pan with sides. Put a large pot of water on the stove to simmer for your water bath.
Cream the sugar and soft butter together until light and fluffy. Beat in the egg yolks, one at a time, letting each one get incorporated before adding the next, scraping down the sides of the bowl as necessary.
Blend in the lemon zest, flour, and salt, then mix in the buttermilk and lemon juice until everything is well combined.
Beat the egg whites with the cream of tartar until they hold stiff peaks. Lift your beaters straight upright ~ the whipped whites should hold their points and not flop.
Fold the egg whites gently into the batter until no more white streaks or large lumps of egg white remain. Do this gently so you don't deflate the beaten whites, and be patient, it takes a few minutes.
Pour boiling water into your pan with the ramekins to a depth of about halfway up your ramekins.
Ladle the batter into each of the bowls, filling almost full. Depending on their size you'll fill 6-8.
Bake for about 45-50 minutes, or until the cakes are set on top and not super jiggly. Remove from the oven and let cool for 15 minutes before dusting with powdered sugar and serving. Garnish with berries if you like.
Be sure to enjoy it warm!

Notes

I used small 8 ounce oven safe bowls and filled them each with about 6 ounces of batter. You can use smaller or larger cups, just keep an eye on the baking time.

Nutrition Information

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Calories 185.12kcal (9%) Carbohydrates 32.34g (11%) Protein 3.88g (8%) Fat 5.02g (8%) Saturated Fat 2.59g (13%) Sodium 122.14mg (5%) Fiber 0.25g (1%) Sugar 28.25g (57%)