Lemon Pudding Cake

-3 Dandy Meyer lemons, (These are a cross between a lemon and a mandarin orange.  If you can’t find them I am sure juice from other lemons will work.)

-¾ cup sugar

-¼ cup gluten free flour mix*

-¼ teaspoon xanthan gum

-¼ teaspoon salt

-3 large eggs separated

-1 cup whole milk, at room temperature (I used 2%)

-4 tablespoons butter, melted and cooled

• Preheat oven to 300 degrees F. Butter a baking pan.
• Finely grate 2 teaspoons zest and then squeeze 1/3 cup juice from lemons; set aside.
• Combine dry ingredients. 
• Whisk together yolks, milk, butter, lemon zest and juice; add flour mixture; whisk to combine.
• Beat egg whites until soft peaks form. Stir 1/3 egg whites into batter to lighten; gently fold in remaining whites (batter will be thin). 
• Pour into prepared baking dish. 
• Bake until golden; 35-40 minutes

 

• Serve warm or at room temperature (We like it served warm, where the pudding is almost like a sauce over the cake). 

*Gluten free flour mix:

2 parts rice flour

2/3 part potato starch

1/3 tapioca flour