Description

These Meltingly Delicious Lemon Soufflé Cakes are light, airy, and bursting with fresh citrus flavor. Combining whipped eggs, lemon juice, and zest with a delicate flour base, these soufflés bake up golden and tender with a slight jiggle. Perfect for an elegant dessert or a delightful treat to brighten your day, they come together in under 45 minutes and serve four individual portions.

Ingredients

Scale

Soufflé Batter

4 large eggs
3/4 cup granulated sugar
1/3 cup fresh lemon juice
1 tbsp lemon zest
1/4 cup all-purpose flour (sifted)
2 tbsp butter (melted, plus extra for greasing)
1/4 tsp salt

Finishing

Powdered sugar (for dusting)

Cook Mode Prevent your screen from going dark

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the proper temperature before baking the soufflé cakes, which helps them rise perfectly.
Beat Eggs and Sugar: In a mixing bowl, beat 4 large eggs and 3/4 cup granulated sugar together for 4-5 minutes until the mixture is light and fluffy, forming the essential airy base of the soufflés.
Fold in Lemon Flavor: Gently fold in 1/3 cup fresh lemon juice and 1 tablespoon lemon zest, incorporating bright, fresh citrus flavor without deflating the batter.
Add Flour: Carefully sift and fold in 1/4 cup all-purpose flour to hold the soufflé structure while keeping the texture light and delicate.
Combine Butter and Salt: Slowly stir in 2 tablespoons melted butter and 1/4 teaspoon salt until the batter is smooth and inviting.
Prepare Ramekins: Lightly grease individual ramekins with butter to prevent sticking and ensure easy serving.
Fill Ramekins: Divide the batter evenly among the greased ramekins, filling each about three-quarters full for optimal rising during baking.
Bake: Place the ramekins in the preheated oven and bake for 20-25 minutes until they are puffed, golden brown, and have a slight jiggle in the center.
Cool: Allow the soufflé cakes to cool for about 5 minutes to set gently, making them easier to serve.
Dust and Serve: Just before serving, sprinkle a light dusting of powdered sugar on top to add a touch of sweetness and enhance presentation.

Notes

Use fresh, organic lemons for the best citrus flavor and aroma.
Be gentle when folding in the lemon juice, zest, and flour to preserve the airy texture.
Filling the ramekins about 3/4 full prevents overflowing and promotes a perfect rise.
Serve soufflé cakes immediately after dusting for best texture and presentation.
Substitute granulated sugar with honey for an alternative flavor, but adjust sweetness accordingly.