Lemon Souffle Cake

Several years ago I acquired this recipe from a magazine called Traditional Home. I made this and it was delightful!  The recipe came from a grouping called Girlfriends Lunch Recipes...which included Caviar Sunflower and Shrimp & Scalops in Puff Pastry Shells!  Since I love things made with lemon I naturally had to try this recipe!
The woman who shared it called it:

GRANDMOTHER'S LEMON SOUFFLE CAKE

Nonstick cooking spray

3       T butter, softened

1       C sugar

4       Egg yolks

2       t  finely shredded lemon peel

1/3   C lemon juice

2       T all purpose flour

1/4    t  salt

1       C milk

4       Egg whites

   Sweetened Whipped Cream

   Lemon slices, fresh mint springs

Preheat over to 325 F

Lightly coat six (10 ounce) custard cups or ramekins with nonstick cooking spray; set aside.

Beat butter with electric mixer on medium to high speed for 30 seconds;

Add sugar, beat until combined.  Beat in egg yolks until creamy.  Gradually beat in lemon peel, lemon juice, flour, salt and milk; beat for 3 minutes on medium speed.  

In large mixing bowl with clean beaters, beat egg whites until stiff peaks form.

Fold yolk mixture into beaten whites.

Divide evenly among prepared cups.

Place in roasting pan; add hot water to teach halfway up side of cups.

Bake  uncovered for 10 minutes. 

Reduce heat to 300F and bake 30 minutes more or until knife inserted near center of each comes out clean.

Cool.  Chill.

Loosen sides and invert onto plates.

Garnish with whipped cream, lemon slices and mint.

Serves 6