Airy lemon cakes

Ingredients for 6 servings:

• 1 tbsp butter, unsalted
• 190 g sugar
• 5 tbsp flour
• 2 lemon(s), organic, peel and juice
• 3 eggs
• 250 ml buttermilk

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Delicate soufflés with lemon and buttermilk

Preheat the oven to 190 degrees Celsius (375 degrees Fahrenheit). Grease six soufflé dishes with butter and sprinkle each with a little sugar. In a small bowl, mix the remaining sugar with the grated zest of two lemons by hand. Then add the flour and mix everything again. Separate the eggs and beat the egg yolks in a large bowl until creamy. Then add the buttermilk and the juice of both lemons and mix well. In a second large bowl, beat the egg whites until they are not quite stiff but still fluffy (see video). Then set aside. Combine the lemon-sugar-flour mixture with the buttermilk mixture in the large bowl. Once well blended, carefully fold in the beaten egg whites a little at a time with a spoon. Finally, mix everything again gently with a whisk. It is important that the batter remains fluffy. Divide the batter evenly between all the dishes using a ladle. Place the ramekins in a large baking dish and fill with hot water until the soufflé dishes are halfway submerged. Cover the baking dish and ramekins with aluminum foil and place in the oven for 15 minutes. Then remove the foil and bake for another 15 minutes. Once the cakes are golden brown and have slightly cracked, remove them from the oven. Let them cool slightly and serve lukewarm.