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+ servings

Gluten Free Lemon Sour Cream Souffle Cakes

Sandi Gaertner
Delicious moist and creamy lemon sour cream cakes.
4.67 from 12 votes
Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Course Gluten Free Dessert Recipes
Cuisine American
Servings 8 people
Calories 225 kcal

Ingredients
  

  • ¾ cup gluten free flour blend
  • 3 eggs
  • 2 tablespoons butter softened
  • 8 ounces sour cream
  • 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.

Nutrition

Serving: 1gCalories: 225kcalCarbohydrates: 29gProtein: 4gFat: 11gSaturated Fat: 5gPolyunsaturated Fat: 4gCholesterol: 94mgSodium: 82mgFiber: 1gSugar: 19g
Keyword gluten free lemon sour cream cake, lemon sour cream cake
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