LEMON SOUFFLE
Steps:
- Preheat oven to 350 degrees F.
- In a 2-quart mixing bowl combine, sugar, butter, flour, salt and milk, mixing until smooth. Add egg yolks to this and mix until smooth. Add lemon juice and zest.
- In a mixer, beat egg whites until peaks are stiff. Fold the yolk mixture into whites gently to combine mixtures.
- Using butter or vegetable shortening, grease 6-inch custard cups. Pour the mixture into the cups. Set the cups in 1/2 inch of hot water in a 9 by 12-inch baking pan. Bake 25 minutes or until tops have risen and turn golden brown.
THE ULTIMATE FRENCH LEMON SOUFFLé
A classic lemon soufflé has to be the ultimate in all the recipes you can find for the fluffy, light dessert. This one is so easy to make-enjoy.
Provided by Rebecca Franklin
Categories Dessert
Time 40m
Yield 6
Number Of Ingredients 15
Steps:
- Gather the ingredients.
- Preheat the oven to 350 F. Butter a large soufflé dish and roll the granulated sugar throughout the dish, making sure to cover all the interior surfaces, especially the sides. Set aside.
- In a medium saucepan set over low-medium heat, bring 1 cup of the milk to just steaming.
- Stir together 5 tablespoons of the granulated sugar with the all-purpose flour, lemon zest, remaining 1/3 cup milk, and egg yolks until the mixture turns into a smooth batter.
- Slowly whisk half of the hot milk into the batter, making sure to combine the ingredients well until they are completely smooth.
- Add the tempered batter back into the hot milk in the pan and bring the mixture to a simmer, stirring constantly.
- Stir and cook the mixture until it has thickened, or about 1 minute.
- Stir the cold butter into the mixture and mix well. Allow it to cool at room temperature for 10 minutes.
- Stir in the vanilla extract.
- In a separate very clean bowl, beat the egg whites on medium-high speed until they become foamy and then add the remaining 2 tablespoons of sugar.
- Continue beating the egg whites on high speed until they hold stiff glossy peaks.
- Gently stir 1/3 of the egg whites into the vanilla mixture, then carefully fold in the remaining whipped egg whites.
- The vanilla mixture should be evenly colored and light and bubbly, without egg white streaks or marbling.
- Spoon the soufflé mixture into the prepared dish. Bake right away for 25 to 30 minutes, or slightly longer if at high altitude , until the soufflé has risen with a crusty exterior. If needed, cover it, and refrigerate it until ready for baking.
- Serve the soufflé with a dusting of confectioners' sugar and a few berries, if desired.
- Enjoy!
Nutrition Facts : Calories 302 kcal, Carbohydrate 37 g, Cholesterol 178 mg, Fiber 1 g, Protein 10 g, SaturatedFat 7 g, Sodium 162 mg, Sugar 31 g, Fat 13 g, ServingSize 6 servings, UnsaturatedFat 0 g
LEMON-SOUFFLE PUDDING CAKE
Steps:
- Preheat oven to 325°. Butter a shallow 1 1/2-2-quart baking dish, then sprinkle with granulated sugar. Stir buttermilk, creme fraiche, lemon zest, and lemon juice in a medium bowl just to combine and set aside.
- Using an electric mixer on high speed, beat 4 tablespoons butter and 3/4 cup granulated sugar in a large bowl until well combined, about 4 minutes. Add egg yolks 1 at a time, beating to blend between additions and scraping down sides of bowl as needed.
- Reduce mixer speed to low and, with motor running, add reserved buttermilk mixture in 3 additions, alternating with flour in 2 additions, beginning and ending with buttermilk mixture (batter will be extremely loose).
- Using an electric mixer with clean, dry beaters, beat egg whites and salt on high speed in a medium bowl until soft peaks form. Fold egg whites into pudding cake batter in 3 additions, just barely blending after each addition.
- Scrape pudding cake batter into prepared baking dish and place on a rimmed baking sheet. Bake until top is puffed and golden brown and center barely jiggles, 35-45 minutes. Transfer baking dish to a wire rack and let pudding cake cool at least 30 minutes.
- Serve pudding cake dusted with powdered sugar and topped with blackberries, if desired.
MEYER LEMON SOUFFLE
Steps:
- Separate eggs, placing 5 yolks in a small bowl, and 4 whites in the bowl of an electric mixer; discard the fifth white, or reserve for another purpose. Whisk yolks just until blended, then set aside. Set whites aside at room temperature, or refrigerate if the souffle is to be served later in the day. Rinse lemons with warm water, and grate and reserve the zest.
- In a small, heavy saucepan, combine 1 1/2 tablespoons of the sugar and the flour. Gradually stir in the milk, mixing until smooth. Place pan over medium heat, and stir constantly until mixture has boiled for 1 minute. Remove pan from heat. While whisking vigorously, slowly add several tablespoons of the hot milk mixture to the egg yolks. Add yolk mixture to saucepan over medium heat, and whisk just until the mixture is smooth and thick, and light yellow in color, 1 to 2 minutes.
- Remove saucepan from heat. Add butter, and stir until it has melted. Stir in the reserved lemon zest, and set aside to cool. The mixture may be refrigerated at this point for up to 4 hours; bring to room temperature before baking.
- Half an hour before serving, preheat oven to 400 degrees. Butter a 1 1/2-quart souffle dish and coat it with sugar. Place the bowl of egg whites over a bowl of hot water, and stir gently until they are barely warmed. Using an electric mixer at medium speed, whisk egg whites until foamy. Add the cream of tartar, and increase speed to medium-high. Gradually add remaining 4 tablespoons of sugar, whisking until whites are moderately stiff but not dry; they should have smooth soft peaks with very fine bubbles.
- Add about 1/4 cup of the beaten egg whites to the yolk mixture, to loosen and smooth the yolks. Gently fold the yolk mixture into the remaining egg whites, until barely mixed. Pour into the souffle dish, and smooth the top. With the tip of a table knife, draw a circle about an inch in from the side of the dish, and an inch deep into the souffle mixture. Squeeze 1 to 2 teaspoons of lemon juice from one lemon. Trail juice over top of souffle, and sprinkle juice lightly with sugar.
- Bake souffle until it has puffed and is golden brown on top, about 20 minutes. If souffle is browning too quickly, reduce heat to 375 degrees. Serve immediately.
Nutrition Facts : @context http, Calories 225, UnsaturatedFat 5 grams, Carbohydrate 26 grams, Fat 10 grams, Fiber 1 gram, Protein 10 grams, SaturatedFat 4 grams, Sodium 103 milligrams, Sugar 20 grams, TransFat 0 grams
LEMON SOUFFLé
This soufflé, adapted from Mark Bittman's famous tome, "How to Cook Everything," is rich, fluffy and very easy. You can also make orange or Grand Marnier variations. If you want to make individual soufflés, use a little more butter and grease four 1 1/2- to 2-cup ramekins.
Provided by Mark Bittman
Categories dinner, lunch, custards and puddings, dessert
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Butter a 2-quart soufflé or other deep baking dish. Sprinkle the dish with sugar, invert it, and tap to remove excess sugar. Set aside and heat the oven to 350 degrees. Whisk the egg yolks with 3/4 cup of the sugar until light and very thick; the mixture will fall in a ribbon from the ends of the beaters when it is ready. Beat in the flavorings and set aside.
- Beat the egg whites with the salt until they hold soft peaks; continue to beat, gradually adding the remaining 1/4 cup sugar, until they are very stiff but still glossy. Stir a good spoonful of them thoroughly into the egg yolk mixture to lighten it, then fold in the remaining whites, using a rubber spatula or your hand. Transfer to the prepared soufflé dish(es) and bake until the center is nearly set, 25 to 35 minutes (15 to 25 minutes for individual soufflés). Serve immediately.
Nutrition Facts : @context http, Calories 236, UnsaturatedFat 3 grams, Carbohydrate 39 grams, Fat 5 grams, Fiber 0 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 111 milligrams, Sugar 38 grams, TransFat 0 grams
LEMON SOUFFLE CAKE
Like magic, this pudding cake separates into two layers during baking: airy and soufflélike on top, dense and custardy below. YUM! NOTE: Please make sure to read the step by step instructions for this cake.
Provided by Annamaria Settanni McDonald
Categories Other Desserts
Time 1h35m
Number Of Ingredients 9
Steps:
- 1. MIX BATTER Adjust oven rack to lowest position and heat oven to 325 degrees. Grease 8-inch square baking dish. Whisk flour and cornstarch in bowl. With electric mixer on medium-high speed, beat 1/2 cup sugar, butter, and lemon zest until light and fluffy, about 2 minutes. Beat in yolks, one at a time, until incorporated. Reduce speed to medium-low. Add flour mixture and mix until incorporated. Slowly add milk and lemon juice, mixing until just combined.
- 2. BEAT EGG WHITES Using clean bowl and whisk attachment, beat egg whites on medium-high speed until soft peaks form, about 2 minutes. With mixer running, slowly add remaining sugar until whites are firm and glossy, about 1 minute. Whisk one-third of whites into batter, then gently fold in remaining whites, one scoop at a time, until well combined.
- 3. BAKE Place kitchen towel in bottom of roasting pan and arrange prepared baking dish on towel. Spoon batter into prepared dish. Carefully place pan on oven rack and pour boiling water into pan until water comes halfway up the sides of baking dish. Bake until surface is golden brown and edges are set (center should jiggle slightly when gently shaken), about 60 minutes. Transfer to wire rack and let cool at least 1 hour. Serve.
More about "lemon souffle cake recipes"
LEMON-SOUFFLé PUDDING CAKE RECIPE | BON APPéTIT
From bonappetit.com
3.9/5 (241)Estimated Reading Time 2 minsServings 8
- Preheat oven to 325°. Butter a shallow 1½–2-qt. baking dish, then sprinkle with granulated sugar. Stir buttermilk, crème fraîche, lemon zest, and lemon juice in a medium bowl just to combine and set aside.
- Using an electric mixer on high speed, beat 4 Tbsp. butter and ¾ cup granulated sugar in a large bowl until well combined, about 4 minutes. Add egg yolks 1 at a time, beating to blend between additions and scraping down sides of bowl as needed.
- Reduce mixer speed to low and, with motor running, add reserved buttermilk mixture in 3 additions, alternating with flour in 2 additions, beginning and ending with buttermilk mixture (batter will be extremely loose).
- Using an electric mixer with clean, dry beaters, beat egg whites and salt on high speed in a medium bowl until soft peaks form. Fold egg whites into pudding cake batter in 3 additions, just barely blending after each addition.
LEMON SOUFFLé MAGIC CAKES - LIFE CURRENTS
From lifecurrentsblog.com
5/5 (17)Total Time 1 hr 15 minsCategory DessertCalories 232 per serving
- In a medium bowl, using a whisk, mix together egg yolks, buttermilk, lemon juice, and lemon zest until well combined. Sift in flour, sugar, and salt, and continue to mix until just combined.
- In a separate squeaky-clean bowl, using a hand-mixer with the whisk attachment, beat the egg whites to stiff peaks. Make sure not to over beat the eggs, just until stiff peaks, make sure they aren’t dry.
- Gently fold the whipped egg whites into the flour mixture, a little at a time, making sure not to deflate the beaten eggs.
LEMON SOUFFLE PUDDING - JOY THE BAKER
From joythebaker.com
CAKE "SLAVUTYCH" – FORGOTTEN PEARL FROM THE SOVIET ERA
From inspirationforall.de
LEMON SOUFFLé PUDDING CAKES: DATE NIGHT DESSERT - SOFABFOOD
From sofabfood.com
LEMON SOUFFLE PUDDING CAKES - THE MERCHANT BAKER
From themerchantbaker.com
TOP LEMON DESSERTS FROM ANNA OLSON - FOOD NETWORK …
From foodnetwork.ca
LEMON SOUFFLé RECIPE | MYRECIPES
From myrecipes.com
BEST STEAMED LEMON SOUFFLé CAKES RECIPES | BAKE WITH …
From foodnetwork.ca
MEYER LEMON SOUFFLE' CAKE - RECIPE - OH, THAT'S GOOD!
From ohthatsgood.com
LEMON SOUFFLES (LOW-CARB | KETO-FRIENDLY) - SIMPLY SO HEALTHY
From simplysohealthy.com
EASY RASPBERRY CAKE FILLING RECIPE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
LEMON SOUFFLE CHEESECAKE ~SWEET & SAVORY
From sweetandsavorybyshinee.com
LEMON MAGIC CAKE - JO COOKS
From jocooks.com
RECIPE BOOKS SALE ᐈ OPEN LIVE CLASS ⋆ KICA
From kica-academy.com
PROFESSIONAL BAKER TEACHES YOU HOW TO MAKE SOUFFLE CAKE!
From youtube.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love