Low FODMAP Lemon Pudding Cake

Name: Low FODMAP Lemon Pudding Cake
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 1 ¼ cups (248 g) sugar; 6 tablespoons (70 g) low FODMAP, gluten-free all-purpose flour, (such as Bob’s Red Mill 1 to 1 Gluten Free Baking Flour); ½ teaspoon salt; 4 large eggs, (separated); ⅓ cup (75 ml) freshly squeezed lemon juice; 1 tablespoon unsalted butter, (softened, cut into small pieces); 1 tablespoon lemon zest, (made with a rasp-style zester); 1 ½ cups (360 ml) lactose-free whole milk, (at room temperature)

Instructions

Prep:15minCook:40min

Our Low FODMAP Lemon Pudding Cake is light, tangy, and sweet, all at once – and very easy to make. You whip up a very loose cake-like batter, bake it in a square ceramic or ovenproof glass dish plate and the result is a spongey cake layer on top, with loads of creamy, tart lemon pudding underneath. It’s gluten-free and lactose-free too.

Updated at: Fri, 28 Aug 2026 08:28:49 GMT