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Lemon Drop Skyr Cake

  • Author: nocrumbsleft
  • Prep Time: 15 min
  • Cook Time: 45 min
  • Total Time: 1 hr
  • Yield: 4 servings


4 one-cup ramekins (can be purchased at the grocery store)

2/3 cup sugar

¾ cup gluten-free flour (needs to be something with xanthan gum, Cup4Cup, or Bob’s Red Mill) OR All-Purpose Flour if not gluten-free

3 eggs, separated 

2 tablespoons butter, softened, plus more for buttering the ramekins

2 4.4 oz packages Icelandic Provisions Lemon Krímí Skyr

1 cup whole milk

5 tablespoons fresh lemon juice

2 teaspoons lemon zest


Preheat the oven to 350F.


Butter, or spray all ramekins evenly and thoroughly and set aside. 


In a medium bowl, combine the sugar and flour and whisk well. Set aside.


In a large bowl, add the egg yolks and the butter, whisking until well combined. Set aside.


In a medium bowl, add the Icelandic Provisions Lemon Krimi Skyr, the milk, lemon juice and zest and whisk until combined well. Add this mixture to the bowl with the egg yolk and butter mixture and whisk until well combined.


Slowly add the wet ingredient mixture to the dry ingredients bowl, consistently whisking until combined. Set aside. 


In a large bowl, use an electric mixer on high to mix the egg whites until they form stiff white peaks. Then gently fold this into the batter in the other bowl. Pour the batter evenly into the buttered ramekins.


Fill a baking dish with hot water 1 inch up the sides of the dish. Place the ramekins in the baking dish and bake until done, about 45 minutes. Remove, let cool for 5-10 minutes before serving. 

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