Restaurants›Talula's Garden›Meyer Lemon Soufflé Cake Recipe

Meyer Lemon Soufflé Cake Recipe

Inspired by Talula's Garden
Time1h
Serves8

raspberry sorbet, lemon curd and poppyseed shortbread

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Ingredients

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Cake Ingredients

Method

Cake Directions

1

Prepare the Meyer Lemon Cake Batter

Preheat the oven to 350°F (175°C). In a bowl, zest and juice the Meyer lemons. In a separate bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the egg yolks one at a time, mixing well after each addition. Stir in the lemon juice, zest, flour, baking powder, and salt until just combined.

2

Whip Egg Whites

In a clean bowl, beat the egg whites until stiff peaks form. Gently fold the whipped egg whites into the lemon batter until no streaks remain, being careful not to deflate the mixture.

3

Bake the Cake

Pour the batter into a greased 9-inch round cake pan. Bake for about 30-35 minutes, or until the top is golden and a toothpick inserted in the center comes out clean. Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

4

Serve

Once cooled, serve the Meyer Lemon Soufflé Cake with raspberry sorbet and a side of lemon curd, garnished with poppyseed shortbread on the side.