Gluten-Free Lemon Custard Pudding Cake

Gluten-free Lemon Custard Pudding Cake | The Baking Beauties

I’m loving lemons lately. What’s the say…when life gives you lemons, make lemonade? Well, I’ve done that already, so I figured I’d give some new recipes a try. :)

This Gluten-free Lemon Custard Pudding Cake was simple, quick to put together & tasted fantastic. It made a nice cake on top, with a creamy lemon custard on the bottom. We served ours warm dusted with some confectioners’ sugar. Delicious!

Gluten-free Lemon Custard Pudding Cake | The Baking Beauties


Gluten-Free Lemon Custard Pudding Cake
  • 6 tablespoons butter, melted
  • 6 tablespoons rice flour mix (see NOTE below)
  • 1 1/2 cups granulated sugar
  • 4 large eggs
  • 1 1/2 cups milk
  • 1 1/2 tablespoons grated lemon zest
  • 2 tablespoons lemon juice
  • 1/4 cup confectioners' (icing) sugar for dusting
  1. Preheat oven to 350 degrees F. Grease one 2 quart baking dish. Separate eggs.
  2. In a large bowl, combine the flour mixture, butter, and 1 cup of the white sugar.
  3. Beat the egg yolks and add to the sugar mixture along with the milk and lemon zest. Mix well and add the lemon juice.
  4. In another bowl beat egg whites until stiff, slowly adding the remaining 1/2 cup granulated sugar. Fold the egg whites into the batter. Pour batter into the prepared dish.
  5. Place the dish in a shallow pan of hot water and bake at 350 degrees F for 55 to 60 minutes or until lightly browned. Serve warm or chilled with confectioners' sugar dusted on top.
The rice flour blend that I used is: 1 cup white rice flour, 1 cup brown rice flour, 2/3 cup potato starch, 1/3 cup tapioca starch.


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20 Responses to Gluten-Free Lemon Custard Pudding Cake

  1. betty r March 29, 2009 at 12:12 pm #

    Oh my Jeanine..this looks so delicious..I’m loving lemons these days too and want to try everything lemon! I’m drooling just thinking about it..

  2. Jeanine March 29, 2009 at 12:21 pm #

    Thanks, Betty. Aren’t lemons great this time of year? They seem sunny to me. :)
    BTW, if gluten isn’t a problem, replace the rice flour mix with regular all-purpose flour, and you’ll be ready to bake! :)

  3. Sophie March 30, 2009 at 8:20 am #

    This is very very cool! I bet it was tough to make, I’ve seen molten chocolate cakes like this but have been too scared to try them out. I’m a bigger fan of lemons, so when I get the guts I’ll try this out :). Very impressive!

  4. Jeanine March 30, 2009 at 8:25 am #

    Sophie, don't be scared, it was really easy to make. I don't think you can do anything wrong with it. Just mix, fold in egg whites, pour & bake. :)

  5. • friX • March 30, 2009 at 9:47 am #

    Looks yummy !

  6. Kevin April 10, 2009 at 2:04 pm #

    That looks good! I really like lemon treats like this!

  7. Anonymous October 17, 2009 at 4:47 am #

    This cake looks amazing, I love lemons desserts :) Just double checking before I make it though: no xanthan gum in the flour blend? Thanks!

  8. Jeanine October 17, 2009 at 7:29 am #

    Yep, there is no xanthan gum required. :) Enjoy, this cake was nice & lemony.

  9. shelley October 22, 2011 at 3:32 pm #

    What a great recipe. I am an Aussie living in the U.S and we call it Lemon Delicious Pudding there. I have also seen it made with limes, and have wondered about making it with coconut milk. I have some vegetarian friends coming for dinner in a few and will be making this. I dont have an allergy to gluten, but I do like to use alternatives to wheat where I can. Awesome!

  10. Anna Maria Basilavecchia November 26, 2011 at 12:44 pm #

    Hello, I just made this pudding today, it is absolutely divine thank you so much. Looking forward to trying out some other recipes.

    • Jeanine December 3, 2011 at 7:29 am #

      So happy to hear that you enjoyed it, Anna! :)

  11. GwenH September 29, 2013 at 10:13 am #

    Oh my goodness, my mouth is watering! I have to get some lemons and try this, it looks so good!

    • Jeanine Friesen October 1, 2013 at 7:10 am #

      I love things with Lemon too, Gwen! When I am craving them, I like to make these doughnuts – so good! :)

      • GwenH October 1, 2013 at 1:28 pm #

        I couldn’t wait to make this so and wasn’t going to town for groceries so I made it using an orange instead… it tasted really good.
        I’m not sure if I did something wrong, but is there supposed to be a cake like layer on the bottom, this bottom layer was a tiny bit doughy, so maybe I didn’t do something right. Still it was good and I would make it again only I’d use lemons the next time.
        Thanks Jeanine and have a great week!

        • Jeanine Friesen October 1, 2013 at 1:41 pm #

          Hmm… it’s cake on top, and custard on the bottom. Similar to a pudding cake. I’m not sure what happened!

          • GwenH October 1, 2013 at 5:46 pm #

            Maybe it just needed to be baked a little longer, but I will for sure make it again, the custard part tastes sooo good!!

  12. Susan February 20, 2015 at 7:18 pm #

    I just have to try this recipe, it looks and sound delicious!!! Do you think it will be the same if I use lactaid free milk. I use Lactaid 2% and also almond, coconut and cashew milks. Thank you for any and all advice.

    • Jeanine February 22, 2015 at 8:10 pm #

      I don’t think that would be a problem, Susan! Almond milk or lactaid 2% should work just fine.

      • Susan February 22, 2015 at 9:43 pm #

        Thank you, I am going to make it tomorrow!!!


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