Lemon Souffle Pudding Cakes – a delicious recipe with butter, sugar, eggs, all-purpose, lemon juice, lemon zest. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 350.
2
Butter six 6-ounce ramekins and set them in a baking dish.
3
In a large bowl, whisk 1/2 cup of the sugar with the egg yolks, flour, lemon juice and Meyer lemon zest and juice.
4
Whisk in the buttermilk and whole milk.
5
In another bowl, using a hand mixer, beat the egg whites with the salt until frothy.
6
Gradually beat in the remaining 2 tablespoons of sugar at medium-high speed; beat until medium-firm peaks form.
7
Whisk one-third of the beaten whites into the lemon mixture, then fold in the rest; the batter will be thin.
8
Spoon the batter into the ramekins.
9
Add enough hot water to the dish to reach halfway up the sides of the ramekins.
10
Bake the cakes for 30 to 35 minutes, until puffed.
11
Serve warm or cold, with whipped cream.
454
kcal
Calories
31
g
Fat
35
g
Carbs
12
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: Softened butter, 1/2 cup plus 2 tablespoons sugar, 3 large eggs, separated, 1/4 cup all-purpose flour, and more.
Yes, Lemon Souffle Pudding Cakes falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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