3-Ingredient Lemon Soufflé Cakes
These cakes use the natural lift of whipped eggs to create a tall, “magic” rise that looks incredible right out of the oven.
Ingredients
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3 Large Eggs, separated (whites in one bowl, yolks in another)
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1/2 cup Condensed Milk (or a sugar-free alternative for sweetness and creamy texture)
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1/4 cup Fresh Lemon Juice (about 1 large lemon)
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Optional: Powdered sugar for dusting the tops
Instructions
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Prep Your Tools: Preheat your oven to 325°F (165°C). Lightly grease 4–6 ramekins or a muffin tin.
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Tip: For an extra-clean rise, you can lightly dust the greased ramekins with a little granulated sugar substitute.
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Mix the Base: In a medium bowl, whisk together the egg yolks, condensed milk, and lemon juice until the mixture is smooth and pale yellow.
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Whip the Whites: In a separate, very clean glass or metal bowl, beat the egg whites on high speed until they form stiff peaks. The whites should stand straight up and not slide when you tilt the bowl.
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Fold with Care: Using a spatula, gently fold about a third of the whipped whites into the yolk mixture to lighten it. Then, very carefully fold in the remaining whites until just combined. Do not over-mix, as those air bubbles are what make the cakes rise.
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Bake: Divide the batter evenly among your prepared ramekins or muffin cups. Bake for 15–20 minutes until the tops are puffed up and lightly golden brown.
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Finishing Touch: Remove from the oven and let them sit for 2 minutes. Dust the tops with a light coating of powdered sugar before serving.
Why this works:
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The Rise: By whipping the whites separately, you are trapping air that expands in the heat of the oven, creating that “treasure-like” height.
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The Flavor: The lemon juice provides a sharp, refreshing contrast to the sweetness of the milk, making it feel light rather than heavy.