Lemon Soufflé Cakes
Light and airy dessert with refreshing citrus flavor, perfect for impressing guests.
Ingredients
For the soufflé batter
- 4 large Eggs, separated into whites and yolks Use room-temperature eggs for better volume
- 1/2 cup Granulated Sugar For sweetness and stability
- 2 tablespoons Lemon Juice, fresh squeezed Best flavor with fresh juice
- 1 tablespoon Lemon Zest To heighten the citrus flavor
- 2 tablespoons All-Purpose Flour Gives structure to the cakes
- a pinch Salt Enhances flavors
Instructions
Preparation
- Preheat your oven to 375°F (190°C). Prepare ramekins by greasing them lightly and dusting with sugar to help the soufflés rise.
- In a bowl, mix the egg yolks and half the sugar until it’s pale and creamy. Add lemon juice and zest, and stir until combined.
- Gradually sift in the flour and a pinch of salt into the yolk mixture, mixing until you have a smooth batter.
- In a separate bowl, whisk the egg whites until they form soft peaks. Gradually add the remaining sugar, whisking until stiff peaks form.
- Gently fold a third of the egg whites into the lemon mixture to lighten it. Carefully fold in the remaining egg whites until no streaks remain, ensuring you keep as much air as possible.
- Divide the mixture among the prepared ramekins, filling them about 3/4 full.
Baking
- Place in the preheated oven and bake for 15-18 minutes or until the soufflés are puffed and golden. Avoid opening the oven door during baking!
- Remove from the oven and serve warm. Dust with powdered sugar if desired to add a touch of sweetness.
Notes
Use room-temperature eggs for better volume. When folding, use gentle motions to maintain air for rising. Experiment with flavors like vanilla or lime for variation. Bake just before serving for the best texture.