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Gluten Free Lemon Sour Cream Cakes

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I would be grateful if you shared this recipe :-)

These creamy gluten free lemon sour cream cakes are light and fluffy, and full of fresh lemon flavors. Just like a souffle. Dip a fork in and savor every bite as it melts in your mouth!

Gluten Free Lemon Sour Cream Cakes in a ramekin dish

You are going to love these delicious moist gluten free lemon sour cream souffle cakes.

Many ask if sour cream is gluten free. I haven’t seen any brand add flour to sour cream, but given some odd things I have seen over the years, definitely read the labels just to make sure!”

Lemons

Our lemon tree is full of lemons again. If you have read my blog for some time, you will know how much of a struggle it is to use up fresh lemons. All of our neighbor’s trees are also full, so it is hard to find people to give lemons to. If we don’t pick them fast enough, the lemons get so heavy branches break off. If you missed these stories, check out this Gluten Free Lemon Bundt Cake or Gluten Free Lemon Donuts recipe.

Top view of Gluten Free Lemon Sour Cream Souffle Cakes

These little lemon cakes hover somewhere between a gluten free pound cake and a souffle. I guess that is mostly because they are buttery and moist like a pound cake, but they also have a lot of fluffy characteristics of a souffle.

Making this gluten free lemon sour cream cake recipe is so easy. Mix up your lemon cake batter, then gently fold in the whipped egg whites. These cakes rise up like souffles when you bake them, but surprisingly, they don’t fall too far down as they cool. Allow to cool and dust with powdered sugar, or top with a fruit sauce like this delicious Olallieberry Sauce.

Souffles

Souffles are like clouds. They puff way up as they bake, then slowly fall back down as they cool.

You can even check out how fun souffles can be savory too! This recipe for Gluten Free Broccoli Cheese Souffles has really easy to follow directions on how to make a souffle! You can also try this dairy free Pumpkin Spice Souffle, which is perfect for fall.

Gluten Free Lemon Sour Cream Souffle Cakes in a row. Spoons are on the side of the ramekin.

You are going to LOVE how easy this gluten free lemon souffle recipe is to make. (Just keep your kids out of your kitchen until after you photograph them!!)

How to make gluten free sour cream cakes:

whipping egg whites with an electric mixer

Whip up your egg whites until they form stiff peaks.

Adding meringue to cake batter

Pour the egg whites into the lemon batter.

Mixing up the lemon cake batter in a large bowl.

Fold the egg white in gently to keep these light and fluffy!

Close up of the Gluten Free Lemon Sour Cream Souffles

These gluten free lemon fruitcakes are perfect every time!

(*Please note this post has affiliate links. Ordering through my site will not change the price you pay. A tiny commission will come to Fearless Dining to help offset the cost of running this blog. I truly appreciate the support.)

Things You Need to Make This Lemon Sour Cream Poundcake Recipe:

  1. Electric mixer to whip your egg whites.
  2. Ramekins to fill with the lemon batter.
  3. Lemons, preferably from our tree :-).
  4. You can also make this lemon sour cream cake recipe in a bundt pan for a large cake.
5 from 1 vote
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Gluten Free Lemon Sour Cream Souffle Cakes
Prep Time
20 mins
Cook Time
24 mins
Total Time
44 mins
 

Delicious moist and creamy lemon sour cream cakes.

Course: Dessert
Cuisine: American
Keyword: lemon sour cream cake
Servings: 8 people
Calories: 232 kcal
Author: Sandi Gaertner
Ingredients
  • 3/4 cup gluten free flour blend
  • 3 eggs
  • 2 tablespoons butter softened
  • 8 ounces sour cream
  • 2/3 cup sugar
  • 1 cup almond milk
  • 5 tablespoons lemon juice
  • dash salt
  • 2 teaspoons lemon zest
Instructions

  1. Preheat the oven to 350 degrees.

  2. In a large bowl, add sugar and flour and whisk to blend.

  3. In a medium sized bowl, whisk egg yolks with the butter.

  4. In a medium sized bowl, add milk, sour cream, lemon juice and zest. Whisk.

  5. Pour the lemon mixture into the egg yolk mixture and whisk.

  6. In another medium sized bowl, add egg whites. Mix on high speed until they form stiff white peaks. Gently fold this into the lemon mixture.

  7. Spray ramekins with coconut oil. Pour batter into each ramekin.

  8. Fill a baking dish with hot water about 1 inch deep. This will prevent the cakes from cracking. Add the ramekins to this dish.

  9. Bake for 20 minutes and check them. Mine cooked in 24 minutes. When done, remove carefully from the oven so you don't spill the hot water.

  10. Cool then dust with powdered sugar, or top with fruit.

Nutrition Facts
Gluten Free Lemon Sour Cream Souffle Cakes
Amount Per Serving (1 g)
Calories 232 Calories from Fat 99
% Daily Value*
Total Fat 11g 17%
Saturated Fat 6g 30%
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 90mg 30%
Sodium 113mg 5%
Potassium 122mg 3%
Total Carbohydrates 30g 10%
Dietary Fiber 1g 4%
Sugars 16g
Protein 4g 8%
Vitamin A 10%
Vitamin C 7%
Calcium 12%
Iron 4%
* Percent Daily Values are based on a 2000 calorie diet.

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I would be grateful if you shared this recipe :-)

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Comments

  3. They look delicious! The recipe does not say how long to bake the cake in the ramekins. How long do they bake and also what baking time would the bundt pan version cook as well?

    Reply

    • Hi Cinnamon, Thank you so much for your note. You are right! I had the time in the cook time, but not in directions. Mine cooked for about 24 minutes in the ramekins. For a full-sized bundt cake I am guesstimating about 40 minutes? I haven’t used this recipe in that size pan. If you do try it, please come back and let us know :-).

      Reply

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