This Gluten-Free Lemon Berry Pudding Cake is a must-try for anyone who loves the tangy sweetness of fresh berries nestled in a light creamy pudding layer, paired with a buttery, melt-in-your-mouth crumb base. If you’re a beginner baker, this cake is perfect for you—you will need only about 15 minutes of hands-on prep time. With its zesty lemon flavor, juicy mixed berries, and velvety, moist pudding layer, this gluten-free dessert will be a huge hit every time!

slice of lemon berry pudding cake dusted with powdered sugar

The Flavor: A Perfect Balance of Sweet, Tangy, and Buttery

Buttery Almond Shortbread Cookie Base

This cake is a combination of textures and tastes. The base, made with almond flour and butter, gives it a rich nutty richness, complemented by a hint of cinnamon that adds warmth.

Lemon Pudding Layer with Fresh Berries

The true star of this cake is the lemon-flavored pudding layer, made with rice flour for a silky-smooth texture. The creamy, tangy burst of citrus perfectly balances the cake’s mild sweetness. The fresh berries in the pudding bring a juicy, freshness, with a pop of natural sweetness and a touch of tartness.

Together, the almond flour base, velvety lemon pudding, and fresh berries create a wholesome gluten-free dessert that’s both light and indulgent, with a refreshing berry finish.

3 Simple Steps for Gluten-Free Lemon Berry Pudding Cake

(recipe details in the recipe card)

almond flour base in a square baking pan before baking

Make the Base: In a bowl, whisk together almond flour, gluten-free flour blend, sugar, cinnamon (if using), and salt. Stir in melted butter until crumbly. Press the mixture gently into the bottom of a pan lined with parchment paper and bake for 10 minutes. Set aside.

thin batter for the pudding layer in a mixing bowl with a whisk

Prepare the Filling: While the base is baking, whisk eggs and sugar until fluffy. Add lemon juice, vanilla, and salt, then slowly mix in melted butter. Whisk in rice flour until smooth, then let the batter rest for 10 minutes.

berries on top of the base with batter poured over top

Assemble and Bake: Scatter berries over the base, pour the batter on top, and bake for 45-55 minutes, or until golden brown. Let cool and refrigerate, allowing it to set before serving.

baked lemon berry pudding cake in a pan lined with parchment paper

Gluten-Free Dessert Perfect for Beginner Bakers

This cake is surprisingly easy to make, and beginners will have no trouble achieving a delicious result. Here are 6 tips for a perfect gluten-free lemon berry pudding cake.

Measure Flour Correctly: If you want your baking results consistent, invest in a kitchen scale. Using weight measurements rather than volume ensures that you’re using the correct amount of flour, which can vary depending on how you scoop it.
Line Your Baking Dish with Parchment Paper: This will ensure that your cake releases easily after baking, otherwise the cake will stick to the pan.
Bake Slowly and Don’t Rush: While this cake bakes in about 45 minutes, it’s important to resist the urge to crank the temperature to speed up the process. Baking at the correct temperature ensures the cake bakes evenly, giving it that smooth pudding texture.
Use Uniformly Sized Berries: Whether you use fresh raspberries, blueberries, or blackberries, it’s best to use berries about the same size. This ensures an even distribution of fruit throughout the cake. If you choose strawberries, remember to cut them into smaller pieces so they bake evenly with the other berries.
Fresh Seasonal Berries for the Best Flavor: For the best texture and taste, use fresh, in-season berries. They’re naturally sweeter and juicier than out-of-season berries. If you must use frozen berries, do not thaw them. Scatter them directly over the base before pouring the batter on top. Frozen berries require extra minutes of baking to ensure the cake is set.
Fresh Lemon Juice: Using fresh lemon juice instead of bottled juice makes a noticeable difference in baking. Freshly squeezed lemon juice has a brighter, more vibrant flavor that adds a fresh citrus flavor to this dessert. In contrast, bottled lemon juice often contains preservatives and can have a more acidic, artificial taste, which will take away from the fresh lemon flavor.

lemon berry pudding cake sliced into squares

Serving

For Breakfast or Brunch: Serve it plain with a hot cup of coffee or tea for a light, satisfying start to your day. The tangy lemon and fresh berries give it a refreshing edge, making it the perfect treat alongside your morning drink.

For Dessert: If you’re in the mood for something more indulgent, add a dollop of whipped cream or a scoop of vanilla ice cream on the side. The creamy contrast pairs wonderfully with the slightly tart berries and zesty lemon, making for a deliciously decadent treat.

For a Special Occasion: A dusting of powdered sugar or a drizzle of lemon glaze for an extra touch of elegance.

Leftovers

Cover the cake with plastic wrap or place it in an airtight container. It will stay fresh in the fridge for 3-4 days.
For longer storage, freeze the cake by wrapping it tightly and place it in a freezer-safe bag or container for up to 2 months.
To thaw, let it sit at room temperature for about an hour before serving.

More Gluten-Free Berry Desserts You May Enjoy!

Gluten Free Old-Fashioned Berry Coffee Cake

Gluten Free Strawberry Buttermilk Cake

Brown Butter Blueberry Snacking Cake – Gluten Free

Low-Carb (Keto-Friendly) Blueberry Butter Cake

Gluten-Free Blueberry Streusel Coffee Cake

close up of one slice of lemon berry pudding cake

Recipe Review: Gluten-Free Lemon Berry Pudding Cake

This Gluten-Free Lemon Berry Pudding Cake is the perfect mix of easy and delicious. The fresh lemon adds a light citrus flavor to the pudding layer and mixed berries, and the crust has just the right amount of crumbly buttery texture. It’s perfect for breakfast, but I also serve it with vanilla ice cream for a quick and satisfying dessert. I’ve made it numerous times and plan to make it often—especially when berries are in season!