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Gluten-Free Lemon Cakes

Somewhere in between a pound cake and a souffle, these lemon cakes made with Bison Sour Cream are moist, buttery, and gluten free!


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This recipe uses:


  • 1 cup Bison Sour Cream
  • 3/4 cup gluten-free flour blend
  • 3 eggs, separated
  • 2 Tbsp butter, softened
  • 2/3 cup sugar
  • 1 cup Upstate Farms milk
  • 5 Tbsp lemon juice
  • 2 tsp lemon zest


  • 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!