Ingredients
Scale
- 4 eggs, room temperature, separated
- 3/4 cup granulated sugar
- 1/2 cup unsalted butter, melted and slightly cooled
- 1 teaspoon vanilla extract
- 3/4 cup all-purpose flour
- 1/4 cup fresh squeezed lemon juice
- 1 tablespoon lemon zest (grated from about 2 lemons)
- 1 3/4 cups lukewarm whole milk
- Powdered sugar for dusting (optional)
Instructions
- Preheat oven to 325°F (165°C). Line an 8×8 inch baking pan with parchment paper and lightly grease it, leaving some overhang for easy removal.
- Whip the egg whites until stiff peaks form; set aside.
- Beat the egg yolks and sugar together until pale yellow, about 2-3 minutes.
- Add melted butter and vanilla extract to the yolk mixture and mix well.
- Mix in the all-purpose flour until fully incorporated.
- Add lemon juice and lemon zest, stirring until combined.
- Slowly beat in the lukewarm milk until the batter is smooth.
- Gently fold or whisk by hand the whipped egg whites into the batter; small lumps of egg whites remaining are fine as they create the top layer during baking.
- Pour the batter into the prepared pan and bake for about 45 minutes or until the top is light golden and the cake springs back when touched in the center.
- Remove from oven and let cool. Dust with powdered sugar before serving if desired.
Notes
1. Use room temperature eggs for best whipping results. 2. Do not overmix when adding egg whites to preserve their airy texture. 3. The batter will be very thin, which is normal for a custard-like texture.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 300
- Sugar: 30g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 150mg