Description
Lemon soufflé cakes are light, airy desserts that deliver a delightful burst of citrus flavor in every bite. Perfect for impressing guests or indulging in a sweet treat, these soufflés are easy to make and sure to impress!
Ingredients
Scale
- 2 large lemons (zested and juiced)
- 2 tablespoons unsalted butter (plus extra for greasing)
- 1/2 cup granulated sugar (divided)
- 1/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 cup whole milk
- 4 large eggs (separated)
- Pinch of salt
- Powdered sugar (for dusting)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease four ramekins with butter and dust them with granulated sugar.
- Prepare the Batter: In a medium bowl, whisk together the egg yolks, lemon zest, lemon juice, 1/4 cup granulated sugar, flour, baking powder, and milk until smooth.
- Whip the Egg Whites: In a clean bowl, beat the egg whites and a pinch of salt until soft peaks form. Gradually add the remaining 1/4 cup granulated sugar and continue beating until stiff peaks form.
- Combine Mixtures: Gently fold the whipped egg whites into the lemon mixture in three additions. Be careful not to deflate the egg whites.
- Fill Ramekins: Pour the batter into the prepared ramekins, filling each about three-quarters full.
- Bake: Place the ramekins on a baking sheet and bake for 20-25 minutes, or until the soufflés are puffed and golden.
- Serve: Dust with powdered sugar before serving. Enjoy your soufflés warm for the best texture!
Notes
- For the best results, use fresh lemons for the zest and juice.
- Soufflés are best served immediately after baking, as they will start to deflate.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 180
- Sugar: 12g
- Fat: 7g
- Carbohydrates: 24g
- Protein: 4g