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+ servings

Meyer Lemon Soufflé' Cake

Somewhere between a soufflé and a cake, the lemon is the star of the dish.
Course Dessert
Cuisine American
Keyword Cake, lemon, Meyer, souffle
Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Servings 6
Calories 330kcal


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


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


  • 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.


Calories: 330kcal | Carbohydrates: 41g | Protein: 4g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 122mg | Sodium: 226mg | Potassium: 110mg | Fiber: 1g | Sugar: 35g | Vitamin A: 592IU | Vitamin C: 7mg | Calcium: 60mg | Iron: 1mg