Lemon Soufflé Cakes
Prep time: 20 mins | Bake time: 15–20 mins | Yields: 12 cupcakes
Ingredients
4 large eggs (separated into whites and yolks)
1 cup Granulated sugar (divided into two halves)
1 ½ cups All-purpose flour
1 tsp Baking powder
½ cup Unsalted butter (melted and cooled)
½ cup Whole milk
2 tbsp Fresh lemon juice
1 tbsp Lemon zest
¼ tsp Salt
Powdered sugar (for dusting)
Instructions
Prep the Oven & Pan: Preheat your oven to 175°C (350°F). Line a muffin tin with paper liners or grease ramekins with butter and a light coating of sugar.
Mix the Yolks: In a large bowl, whisk the egg yolks with ½ cup of sugar until the mixture is pale and thick. Stir in the melted butter, milk, lemon juice, and zest.
Add Dry Ingredients: Sift the flour, baking powder, and salt into the yolk mixture. Fold gently until just combined. Don’t overmix!
Whip the Egg Whites: In a separate, very clean bowl, beat the egg whites until soft peaks form. Gradually add the remaining ½ cup of sugar while continuing to beat until you reach stiff, glossy peaks.
The Gentle Fold: This is the secret to the “soufflé” lift! Take a third of the egg whites and stir them into the batter to lighten it. Then, very gently fold in the remaining egg whites using a spatula. You want to keep as much air in the batter as possible.
Bake: Fill the liners about ¾ full. Bake for 15–20 minutes or until the tops are golden and spring back when lightly touched.
Finish: Let them cool for 5 minutes (they may sink slightly, which is normal for a soufflé style). Dust generously with powdered sugar before serving.
Tips for Success
Room Temp Eggs: Egg whites whip much better and hold more air when they aren’t cold.
No Grease: Ensure the bowl and whisk used for the egg whites are completely free of oil or yolk, or they won’t stiffen.