Imagine a dessert so light it practically floats off your plate, so tangy it makes your taste buds dance, and so elegantly gluten-free that even traditional pastry lovers will be begging for seconds! These Gluten-Free Lemon Sour Cream Souffle Cakes are not just a recipe—they're a culinary adventure that transforms simple ingredients into a restaurant-worthy masterpiece. With a perfect balance of zesty lemon, creamy richness, and cloud-like texture, this French-inspired dessert will revolutionize your gluten-free baking game and impress even the most discerning dinner guests.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: French
Serves: 6 servings
Ingredients
- 1/2 cup sour cream
- 1/2 cup sugar
- 1/4 cup gluten-free all-purpose flour
- 3 large eggs, separated
- 1/4 cup lemon juice
- 1 tbsp lemon zest
- 1/4 tsp salt
Instructions
- Preheat the oven to 375°F (190°C). Thoroughly grease 6 individual ramekins or souffle dishes with butter and dust with gluten-free flour, tapping out any excess.
- Separate the egg whites and egg yolks into two clean, dry mixing bowls. Ensure no yolk contamination in the egg white bowl, as this will prevent proper whipping.
- In a medium bowl, whisk together egg yolks, sugar, sour cream, lemon juice, lemon zest, and salt until smooth and well combined.
- Sift the gluten-free all-purpose flour into the yolk mixture, gently folding until no dry streaks remain. Be careful not to overmix.
- Using an electric mixer, beat egg whites in a clean bowl until stiff, glossy peaks form. This typically takes 3-4 minutes at medium-high speed.
- Carefully fold one-third of the beaten egg whites into the yolk mixture to lighten it, then gently fold in the remaining egg whites, maintaining as much volume as possible.
- Divide the batter evenly among the prepared ramekins, filling each about 3/4 full.
- Place the ramekins on a baking sheet and bake in the preheated oven for 20-25 minutes, or until the soufflés have risen and are golden brown on top.
- Serve immediately, as soufflés will begin to deflate within minutes of removing from the oven. Optional: dust with powdered sugar or serve with a small side of fresh berries.
Tips
- Temperature Matters: Ensure all ingredients are at room temperature for optimal volume and mixing.
- Egg White Technique: Use absolutely clean, dry bowls and beaters when whipping egg whites to achieve maximum volume.
- Gentle Folding is Key: When incorporating egg whites, use a gentle, bottom-to-top folding motion to preserve air bubbles.
- Prep Your Ramekins: Thoroughly grease and flour ramekins to help the souffle rise evenly and release easily.
- Timing is Crucial: Serve immediately after baking to enjoy the maximum rise and dramatic presentation.
- Avoid Opening the Oven: Resist the temptation to peek while baking, as temperature fluctuations can cause deflation.
- Practice Makes Perfect: Don't be discouraged if your first attempt isn't picture-perfect—souffle technique improves with experience!
Nutrition Facts
Calories: 180kcal
Carbohydrates: 18g
Protein: 5g
Fat: 10g
Saturated Fat: 5g
Cholesterol: 110mg
