Somewhere between a soufflé and a cake, the lemon is the star of the dish.
Course Dessert
Cuisine American
Keyword Cake, lemon, Meyer, souffle
Budget Cheap
Prep Time 15 minutesminutes
Cook Time 1 hourhour10 minutesminutes
Total Time 1 hourhour25 minutesminutes
Servings 6
Calories 330kcal
Equipment
Electric mixer
souffle' dish or casserole
Baking pan larger than your soufflé's pan for water bath during baking
Ingredients
4tablespoonssoftened butter
1cupsugar
1tablespoonlemon zest
3large eggsat room temperature, separated
⅓cupMeyer lemon juice or ¼ cup regular lemon juice
⅓cupall-purpose flour
1cupsour cream
¼teaspoonkosher salt
Powdered sugarfor 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.