Ingredients
- butter 50g
- golden caster sugar 200g
- lemon 1, zested
- lemon juice 100ml (include the juice from the zested lemon)
- eggs 3, separated
- plain flour 50g, sifted
- milk 250ml
- vanilla extract 1 tsp
- icing sugar for dusting
- double pouring cream to serve
Method
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Step 1
Heat the oven to 180C/fan 160C/gas 4. Whizz the butter, sugar and lemon zest until they are pale and creamy in a food processor. Add the lemon juice, yolks, flour, milk and vanilla one by one until you have a smooth batter. Whisk the egg whites until firm but not stiff, and fold the mixtures together.
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Step 2
Pour into a buttered ovenproof soufflé or baking dish and put it in a baking tray half filled with hot water. Bake for 45-50 minutes until the top is lightly browned and set and there is a gooey lemon curd below. Serve hot with or without cream.
Find more lemon dessert inspiration, ideas and recipes here. We have plenty of lemon cake recipes, as well as plenty of sweet treats and puddings.
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Nutritional Information
- Kcals 438
- Fat 16.5g
- Carbs 67.4g
- Fibre 0.4g
- Protein 9.1g
- Salt 0.46g