One of the food blogs that I frequent on a daily basis is Alaska from Scratch. When I saw her Lemon Pudding Cake, I knew I had to try it. This cake is simple to assemble and bake. I made a few adaptations which I have listed below. Click the hyperlink below or photo to the left to view the original recipe.
Alaska from Scratch Lemon Pudding Cake adaptations
- 1 teaspoon pure lemon extract
- used my gluten free All purpose flour blend in place of wheat flour
- I baked my cake in a convection oven with the temperature lowered to 300 degrees for 40 minutes and did not do the water bath.
