Lemon Snow
- Anthology of Crumbs
- Nov 10, 2025
- 1 min read
1
Make Ahead:
These can be made a day ahead. Once cooled cover with plastic wrap and store at room temperature. Reheat at 325°F for 10 minutes before serving but take care not to dry them out.
Notes
1
Preheat oven to 350°F (175°C). Lightly spray six ramekins. Set a 9×13 inch baking dish aside.
2
Separate eggs. Place egg whites into a mixer bowl and yolks into a large mixing bowl.
3
Beat egg whites to soft peaks. Set aside.
4
In the bowl with the yolks whisk together the buttermilk lemon zest lemon juice butter and salt. Add flour and sugar and whisk until smooth.
5
Whisk one quarter of the beaten egg whites into the lemon mixture to lighten it.
6
Fold in the remaining whites gently until the batter is pale slightly foamy and liquid.
7
Spoon batter into ramekins about two thirds full. Place them evenly in the baking dish.
8
Fill the baking dish with warm water until it reaches halfway up the sides of the ramekins.
9
Bake for 45 minutes until puffy and lightly golden.
10
Remove ramekins from the water bath using tongs. Cool on a wire rack for about 20 minutes.
11
Dust with powdered sugar or serve with berries and whipped cream if desired.
Instructions
3 large eggs
1 cup (250ml) buttermilk
2 tsp (10ml) lemon zest
6 Tbsp (90ml) fresh lemon juice
2 Tbsp (30ml) unsalted butter
1/4 tsp (1g) salt
5 Tbsp (50g) all purpose flour
1 cup (200g) sugar
fresh berries or powdered sugar or whipped cream for serving (optional)
Lemon Snow
Anthology of Crumbs
These little lemon cakes settle into two soft layers as they bake with a lightly golden top and a warm pudding beneath. The buttermilk keeps them bright and gently tart bringing out the lemon in a way that feels refreshing and comforting at the same time. They are lovely after a rich meal or any time something light is needed.
Servings :
6
Calories:
Prep Time
15 min
Cooking Time
45 min
Rest Time
20 min cooling
Total Time
1 hr
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