The Healthy Lemon Pudding Cake I can't stop eating.

Lemon Pudding Cake In this video, you'll learn how to make this delicious lemon cake from scratch with step-by-step instructions that are easy to follow. So, if you're looking for a guilt-free dessert that won't derail your diet, this lemon pudding cake is the perfect option. With a unique texture, this gluten-free dessert has a light and refreshing flavor that won't leave you feeling weighed down. Plus, it's made with less sugar than traditional recipes, making it a healthier alternative that won't compromise on taste. 💚FREE ebook: Healthy Lifestyle Simplified (5 Mistakes to Avoid for Better Health) https://howtocooksmarter.com/free-guide/ 📚 My new recipe book [HOWTOCOOKSMARTER: 50 Recipes That Will Make You Feel Happy and Healthy] https://howtocooksmarter.com/cookbook WATCH NEXT: https://www.youtube.com/watch?v=kHj4pRqbuBw https://www.youtube.com/watch?v=DBcaWsXlT7Q https://www.youtube.com/watch?v=d__JHwSvLUk https://www.youtube.com/watch?v=Ql2l-YKGhuE This is why you'll love this healthy lemon cake: It has light and refreshing flavor that's perfect for a spring or summer dessert! This cake is perfect for people with gluten sensitivities! This cake recipe is straightforward and easy to make, even for novice bakers! This cake has a unique texture that's part cake and part pudding! LEMON PUDDING CAKE RECIPE (makes 6 servings) Ingredients: 3 large eggs, separated 1/4 cup agave nectar, or maple syrup (60ml) 1/4 cup unsweetened applesauce (65g) 1/4 cup oat flour (25g) 3 tbsp rice flour, or other gluten-free flour 1/4 cup lemon juice (60ml) 1 cup milk, dairy or non-dairy (240ml) NUTRITIONAL INFO (per large serving): 126 calories, fat 3.5g, carb 18.9g, protein 5g Preparation: Preheat the oven to 320°F (160°C). Coat an 8-inch (20cm) square baking dish with butter. In a large mixing bowl, whisk together the agave nectar (or maple syrup) and unsweetened applesauce until well combined. Add the egg yolks to the bowl and whisk until the mixture is lightened in color and slightly thickened, about 1 minute. Sift in the oat flour and rice flour (or other gluten-free flour) and mix to combine. Stir in the lemon juice and slowly pour in the milk while continuing to mix. In a separate bowl, beat the egg whites until soft peaks form. Gently fold the beaten egg whites into the batter until just combined. Pour the batter into the prepared pan and bake for about 25 minutes, or until the cake is golden brown on top. Remove the cake from the oven and let it cool for 15 minutes before serving. Spoon the cake onto plates and serve with fresh berries or a drizzle of heavy whipping cream, if desired. Enjoy!