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!
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!
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!”
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 the branches break off.
If you missed these stories, check out this Gluten Free Lemon Bundt Cake or Gluten Free Lemon Donuts recipe.
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 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 soufflés 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 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!!) If you need a healthier lemon dessert option, try these Paleo Lemon Bars. They have a ton of lemon flavor without the refined sugars.
How to make gluten free sour cream cakes:
How do you know when your egg whites are whipped enough?
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 white in gently to keep these light and fluffy!
Transfer the mixture to the lightly greased ramekins and bake at 350 degrees 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 mention below.
How do you know when these cakes are finished baking?
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 lemon cake recipe 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 a vegan butter or coconut oil.
If you love lemons as much as we do, check out these 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!
Things you need to make this recipe:
- Electric mixer to whip your egg whites.
- Ramekins to fill with the lemon batter.
- Lemons, preferably from our tree :-).
- 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
Delicious moist and creamy lemon sour cream cakes.
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
- Preheat the oven to 350 degrees.
- In a large bowl, add sugar and flour and 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.
Notes
To tell if these are finished baking, stick a toothpick into one of the cakes. If the toothpick comes out clean, they are done baking. If your toothpick has batter or crumbs on it, it will need to bake a little longer.
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Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 225Total Fat: 11gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 94mgSodium: 82mgCarbohydrates: 29gFiber: 1gSugar: 19gProtein: 4g
(*This post was updated from an older 5/2018 post.)
Lisa Steele
These were good. The recipe doesn’t say when to add the flour and sugar mixture. I added in the end but think it should have been mixed with the lemon before adding the egg whites. Also mine took longer to cook than 24 min. More like 40 and the tops didn’t get golden
Janna Zucker
Just wondering, if you stick a tooth pick in, is the cake supposed to be done? Or just golden brown? Didn’t know how to tell they were done.
Sandi Gaertner
Hi Janna, your toothpick should come out clean when these are done. If you see the pictures, the cakes are a little golden, but not much. They should be firm.
Janna Zucker
Anyone tried this in a bundt pan? I did try in a large dish that you would typically see a full sized souffle. I thought I cooked long enough, but I think I needed another 15-20 mi. Thought the toothpick came out clean at 45 min, but after cooling, hadn’t come together on the bottom; was cooked part way Really good flavor though!! I want to try again. I only have 2 small ramikins, that’s why I am going to try a bundt style pan. Let me know on the timing. Thanks!!
Sandi Gaertner
Hi Janna, I haven’t tried it in a bundt pan so I am hoping someone else has possibly tried it and can answer your question.
Shelly
Are these eaten hot or cold and will they keep a day or so?
Sandi Gaertner
Hi Shelly, we eat them room temperature, but if you refrigerate them, they will be delicious and keep for 2-3 days.
Jan Pas
Going to try this recipe tonight! Love everything lemon!!
Sandi Gaertner
Please come back and let me know how you like these Jan 🙂
Cinnamon Flowers
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?
Sandi Gaertner
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 :-).
Debra C.
Your description is totally making my mouth water! I love the step-by-step directions too – can’t wait to give this amazing recipe a try!!
Sandi Gaertner
Thank you so much Debra 🙂
Adrienne
These look divine! I just printed the recipe. 🙂 We love lemon in our house! ~Adrienne
Sandi Gaertner
Thank you Adrienne…wish you lived closer so I could give you lemons from our tree.
Kimberly @ The Daring Gourmet
Oh yum, those look and sound so good, I look forward to trying them!
Sandi Gaertner
I hope you enjoy Kimberly :-).
Laura at I Heart Naptime
My husband’s favorite flavor is lemon, and these would be perfect for his birthday this month! <3
Sandi Gaertner
I hope he has a great birthday Laura :-).
Sabrina
I LOVE a good souffle! These ones came out beautiful, nice work!
Sandi Gaertner
Thank you so much Sabrina 🙂
Danielle
I love lemon desserts. There is something about the tart and the sweet that makes it taste so fresh.
Sandi Gaertner
I know exactly what you are talking about 🙂
Dee
I love lemon anything, and I wish we had a lemon tree here. This is definitely my kind of dessert!
Sandi Gaertner
If you lived closer, I would definitely share lemons anytime.
Cookin Canuck
Having too many lemons sounds like a fantastic problem to have! 🙂 This pretty souffle looks like the perfect way to use up some of them.
Sandi Gaertner
If you lived closer, I could keep you supplied in lemons all year long :-).
Stephanie
Lemon desserts are my favorite next to chocolate 🙂 Delicious!
Sandi Gaertner
I am the same way :-).
Lulu Liddi
I have a delima, I am not only gluten free but also dairy free! Was wondering if I can replace the sour cream, with a coconut base yogurt? And also the almond milk with coconut milk? Will it all still work with the lemon notes? I’m hoping so…and I will try it out on a large bunt pan and mini ones too. ( of course they each take different times to cook- mini ones are about 20min. And large bunt about 35-45!
Thanks if you think I should give it a try give me some encouragement !!!
Lulu
Sandi Gaertner
Hi Lulu, you can definitely use yogurt instead, I haven’t specifically tried a coconut-based yogurt though. Please let us know how it turns out.