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    HOME » Recipes » Cake & Muffins

    Published: Jan 22, 2016 · Modified: Apr 9, 2021· This website generates income via ads ·

    Meyer Lemon Souffle' Cake

    Jump to Recipe Print Recipe Pin Recipe

    I got online inspiration for what would become my Meyer Lemon Souffle' Cake.

    lemon cake-2 copy

    When I first saw the recipe for this cake, I assumed it was like other pudding cakes I have made. I expected it would separate into layers with the flour forming a crust on the bottom and the top becoming sort of a lemon curd layer. That did not happen, but in a good way. Instead, it baked up more like a lemon soufflé than a pudding cake, or at the very least, a happy convergence of the two.

    lemon cake-4

    I took the liberty of renaming my cake Lemon Soufflé' Cake. It just seems more accurate than calling it a pudding cake. Whatever you call it, this cake is delicious.

    This recipe calls for Meyer lemons, but it could be made using Eureka lemons. Because they are not as sweet as Meyer lemons, you should reduce the amount of lemon juice to ¼ cup. I would leave the amount of zest the same. What I really like about this cake is the tang. It is not overly sweet, and I like that.

    Michael, not a huge fan of lemon in the first place, and eating right and working out in the second place, probably won't touch it. That means if I don't take some of it to my parents, I risk eating the entire thing myself. I'll make that decision tomorrow. 🙂 Tonight I am curling up in bed with a plate of this while I binge-watch cooking show re-runs.

    lemon cake

    Meyer Lemon Soufflé' Cake

    Somewhere between a soufflé and a cake, the lemon is the star of the dish.
    4.15 from 7 votes
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 1 hr 10 mins
    Total Time 1 hr 25 mins
    Course
    Dessert
    Servings 6

    Equipment

    • Electric mixer
    • souffle' dish or casserole
    • Baking pan larger than your soufflé's pan for water bath during baking

    Ingredients
      

    • 4 tablespoons softened butter
    • 1 cup sugar
    • 1 tablespoon lemon zest
    • 3 large eggs at room temperature, separated
    • ⅓ cup Meyer lemon juice or ¼ cup regular lemon juice
    • ⅓ cup all-purpose flour
    • 1 cup sour cream
    • ¼ teaspoon kosher salt
    • Powdered sugar for garnish

    Instructions
     

    • Beat the butter at medium speed until light and fluffy. Add the sugar and lemon zest and beat until well combined.
    • Add the egg yolks, one at a time, beating well after each addition.
    • Reduce speed to low and add the lemon juice, flour, and sour cream. Set aside.
    • Beat the egg whites at medium speed until foamy. Add the salt, and beat until the whites form stiff peaks. Don't over-beat or the egg whites will dry out.
    • Don't over mix. Transfer the batter to the prepared soufflé dish.
    • Place the soufflé dish in a larger baking pan and carefully pour boiling water around it to a depth of 1 inch.
    • Bake for 50 to 60 minutes until the top is golden brown, the center is just set. If it jiggles, bake for another 5-10 minutes. Leave the oven door closed during the main baking or the soufflé will fall.
    • Remove the soufflé dish from the water bath and cool on a rack until room temperature.
    • Garnish with a light dusting of powdered sugar before serving and serve slightly warm or room temperature.

    Nutrition

    Calories: 330kcalCarbohydrates: 41gProtein: 4gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 122mgSodium: 226mgPotassium: 110mgFiber: 1gSugar: 35gVitamin A: 592IUVitamin C: 7mgCalcium: 60mgIron: 1mg

    Approximate nutrition information is provided as a convenience and courtesy only. You are encouraged to do your own calculations if precise data is required.

    We take every effort to ensure that the estimated meal cost per serving is accurate. We use a meal cost analysis application that estimates the cost of a recipe based on groceries purchased at a Walmart store in my geographical area, northern California.

    Tried this recipe?Let us know how it was!

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    I am Mary, the blogger behind "Oh That's Good!" I am a former nurse, former hobby farm blogger, former vintage shop owner, and current food blogger. I live with my husband and our little mutt Tucker in a lovely retirement community. I am cooking for two and taking inspiration from old cookbooks, magazines, and memories of watching my mother and grandmother cook. I like reducing my food waste and exorbitant grocery bills! I am busy rewriting my recipes for two servings with the option of adjusting the recipe up to four or six servings with just one click.

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