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Lemon Soufflé Cake

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A cross between a soufflé and a cake, this lemon dessert gives you the best of both worlds! It’s a breeze to prepare and makes a refreshing ending to a meal. For a sweet finishing touch, add a dusting of confectioners’ sugar and serve with scoops of vanilla ice cream. Be sure to use a light hand when folding the beaten egg whites into the batter so they won’t deflate; this ensures the cake will rise evenly and emerge with a light, airy texture.

Prep Time 25 minutes
Cook Time 20 minutes
Servings 2 to 4

Ingredients

  • 2 Tbs. unsalted butter, melted, plus more for greasing
  • 2/3 cup (4.6 oz./132 g) granulated sugar, plus more for dusting
  • 2 tsp. grated lemon zest plus 1/3 cup (3 fl. oz./80 ml) fresh lemon juice
  • 3 eggs, separated
  • 2 tsp. vanilla extract
  • 1/4 cup (1 oz./30 g) all-purpose flour
  • 3/4 cup (6 fl. oz./180 ml) milk
  • 1/2 tsp. cream of tartar
  • Confectioners’ sugar for dusting
  • Vanilla ice cream for serving

Directions

Preheat an oven to 350°F (180°C). Butter a 1-quart (1-l) baking dish and coat with granulated sugar, tapping out any excess.

In a large bowl, whisk together the melted butter, 1/3 cup (2.3 oz./66 g) of the granulated sugar and the lemon zest until smooth, then whisk in the egg yolks and vanilla. Whisk in the flour, then the milk and lemon juice. The batter will be very thin. Set aside.

In the bowl of an electric mixer fitted with the whisk attachment, beat together the egg whites, cream of tartar and the remaining 1/3 cup (2.3 oz./66 g) granulated sugar on medium-high speed until stiff peaks form, about 4 minutes. Using a rubber spatula, fold the egg whites into the batter, being careful not to deflate them, until the batter is smooth and cohesive.

Transfer the batter to the prepared baking dish and place it in a larger baking dish. Pour hot tap water into the space between the baking dishes so it reaches about halfway up the sides of the smaller dish.

Bake until a golden crust forms on top, about 20 minutes. Let the cake cool slightly, then dust with confectioners’ sugar and serve warm with vanilla ice cream. Serves 2 to 4.

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