Gluten-Free Lemon Cakes

Step 1

Preheat oven to 350ºF.

Step 2

Whisk together sugar and flour in a large bowl.

Step 3

Whisk together egg yolks and softened butter in a medium bowl.

Step 4

In a second medium bowl, whisk together Bison Sour Cream, milk, lemon juice, and lemon zest.

Step 5

Pour lemon mixture into the egg yolk mixture, whisk.

Step 6

Add egg whites to medium bowl. Using a mixer, mix on high speed until stiff white peaks are formed. Gently fold egg whites into lemon mixture.

Step 7

Pour lemon mixture into large bowl with dry ingredients, combine well to create batter.

Step 8

Coat or spray 4 oz ramekins (8) with oil. Pour batter into each ramekin.

Step 9

Fill a baking dish with 1 inch of hot water. Add ramekins to baking dish.

Step 10

Bake for 20-25 minutes, until knife inserted into center comes out clean.

Step 11

Let souffle cakes cool completely. Dust with powdered sugar (or top with fruit!), serve, and enjoy!