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!
You are going to love these delicious moist gluten free lemon sour cream souffle cakes.
If you love lemon as much as we do, you will want to check out all of the delicious Gluten Free Lemon Desserts on the blog! If you miss lemon desserts, check out some favorites Gluten Free Lemon Bundt Cake or Gluten Free Lemon Donuts.
Is sour cream gluten free?
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, I definitely read the labels to make sure! I did quite a bit of research to see if sour cream gluten free.
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. 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 the branches break off.
If you need cake in a hurry, this gluten free dairy free lemon mug cake is ready in just 3 minutes!!
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 your lemon cake batter, then gently fold 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 cooling and dust with powdered sugar, or top with a fruit sauce.
You will LOVE how easy this gluten free lemon souffle recipe is to make. (Keep your kids out of your kitchen until after you photograph them!!) If you need a healthier lemon dessert option, try these Paleo Lemon Bars. They have a ton of lemon flavor without refined sugars.
How to whip egg whites?
Whip up your egg whites until they form stiff peaks. You will know they are ready when you can take the beaters out of the mixture, and it leaves a stiff peak that doesn’t fall.
Pour the egg whites into the lemon batter carefully to avoid a big splash.
Fold the egg whites in gently to keep these light and fluffy!
Transfer the mixture to the lightly greased ramekins and bake at 350º F for 30-40 minutes until done. Mine baked and were done at 30 minutes, but some gluten free flour blends are more starchy and may need extra time to bake. Make sure to use the toothpick test I mentioned below.
How do you know when these cakes are finished?
You can easily test to see if these lemon cakes are done baking with a toothpick. Insert the toothpick into the middle of a cake. If the toothpick comes back clean, your cakes are done baking. If there is batter or crumbs on the toothpick, your cakes need to bake a little longer.
Can you use bottled lemon juice?
If you don’t have any fresh lemons on hand, you can easily substitute bottled lemon juice in this recipe.
How long will these cakes last in the refrigerator?
These gluten free lemon sour cream cakes will keep up to 3-4 days in the refrigerator. Note that these cakes will become a bit denser in texture after refrigeration.
Can this be made dairy-free?
You can make this recipe dairy-free if you can find either dairy-free sour cream, or substitute dairy-free plain yogurt. You will also need to substitute the butter for vegan butter or coconut oil.
More Delicious Gluten Free Lemon Desserts!
- Make breakfast great with this Gluten Free Lemon Poppy Seed Muffins recipe!
- If you love lemons, this Gluten Free Lemon Pound Cake is absolutely irresistible.
- This Gluten Free Lemon Bundt Cake makes a great dessert anytime.
- You will love these Easy Gluten Free Lemon Cupcakes. They are perfect for a bake sale!
- Electric mixer to whip your egg whites.
- Ramekins to fill with the lemon batter.
- You can also make this lemon sour cream cake recipe in a bundt pan for a large cake.
Gluten Free Lemon Sour Cream Souffle Cakes
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- ¾ cup gluten free flour blend
- 3 eggs
- 2 tablespoons unsalted butter softened
- 8 ounces sour cream
- ⅔ cup sugar
- 1 cup almond milk
- 5 tablespoons lemon juice
- dash salt
- 2 teaspoons lemon zest
- Preheat the oven to 350 degrees.
- In a large bowl, add sugar, flour and the rest of the dry ingredients. Whisk to blend.
- In a medium sized bowl, whisk egg yolks with the butter.
- In a medium sized bowl, add milk, sour cream, lemon juice and zest. Whisk.
- Pour the lemon mixture into the egg yolk mixture and whisk.
- 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.
- Spray ramekins with coconut oil. Pour batter into each ramekin.
- Fill a baking dish with hot water about 1 inch deep. This will prevent the cakes from cracking. Add the ramekins to this dish.
- Bake for 30 minutes and check them. Mine cooked in 30 minutes but readers who have used different gluten free flour blends have needed to cook these a little longer. When done, remove carefully from the oven so you don’t spill the hot water.
- Cool then dust with powdered sugar, or top with fruit.
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, you may need to adjust your moisture levels in your baked goods.
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
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(*This post was updated from an older 5/2018 post.)