Lemon Pudding Cake - Low FODMAP and Gluten Free

Name: Lemon Pudding Cake - Low FODMAP and Gluten Free
Total time: 55 min
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)

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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)