- 170ml/6fl oz buttermilk
- 2 egg yolks
- 2 tbsp lemon juice
- 3 tsp grated lemon zest
- 1 tsp vanilla essence
- 25g/1oz unsalted butter, melted, plus extra for cooking
- 90g/3¼oz plain flour
- 1 tsp baking powder
- 3 tbsp caster sugar
- salt
- 2 egg whites
- 200g/7oz strawberries, halved
- 1 tbsp honey
- icing sugar
- Place the buttermilk, egg yolks, lemon juice and zest and vanilla essence in a bowl and stir until combined. Add the melted butter and mix well.
- Sift the flour, baking powder, caster sugar and salt into a large bowl. Make a well in the centre and gradually stir in the buttermilk mixture until the dry ingredients are just moistened, being careful not to overmix.
- Place the egg whites in a dry, clean bowl and beat until soft peaks form. Gently fold the egg whites into the batter using a large metal spoon.
- Melt a small portion of butter in a non-stick frying pan over a medium heat and drop two tablespoons of batter per cake into the pan.
- Cook the cake until golden brown on the underside and looking dry at the edges, then turn and cook the other side.
- Transfer to a plate and keep warm while cooking the remaining batter.
- Toss the fresh strawberries with the honey and a light dusting of icing sugar.
- Dust the lemon soufflé cakes with extra icing sugar and serve with the strawberries.