Somewhere in between a pound cake and a souffle, these lemon cakes made with Bison Sour Cream are moist, buttery, and gluten free!
Ingredients
- 1 cup Bison Sour Cream
- 3/4 cup gluten-free flour blend
- 3 eggs, separated
- 2 Tbsp butter, softened
- 2/3 cup sugar
- 1 cup Upstate Farms milk
- 5 Tbsp lemon juice
- 2 tsp lemon zest
Instructions
- Servings: 8
- Prep Time: 20m
- Cook Time: 0m
- Total Time: 45m
Details
- Step 1: Preheat oven to 350ºF.
- Step 2: Whisk together sugar and flour in a large bowl.
- Step 3: Whisk together egg yolks and softened butter in a medium bowl.
- Step 4: In a second medium bowl, whisk together Bison Sour Cream, milk, lemon juice, and lemon zest.
- Step 5: Pour lemon mixture into the egg yolk mixture, whisk.
- Step 6: Add egg whites to medium bowl. Using a mixer, mix on high speed until stiff white peaks are formed. Gently fold egg whites into lemon mixture.
- Step 7: Pour lemon mixture into large bowl with dry ingredients, combine well to create batter.
- Step 8: Coat or spray 4 oz ramekins (8) with oil. Pour batter into each ramekin.
- Step 9: Fill a baking dish with 1 inch of hot water. Add ramekins to baking dish.
- Step 10: Bake for 20-25 minutes, until knife inserted into center comes out clean.
- Step 11: Let souffle cakes cool completely. Dust with powdered sugar (or top with fruit!), serve, and enjoy!
