Ingredients
Scale
- 4 eggs, room temperature
- 3/4 cup sugar
- 115g butter, melted
- 1 tablespoon lemon zest
- 1/4 cup lemon juice
- 3/4 cup plain flour
- 2 cups milk, lukewarm
Instructions
- Preheat the oven to 160c. Line a square cake tin with baking paper and set aside.
- Separate the eggs, adding the egg yolks to a large mixing bowl. Add the egg whites to the bowl of a stand mixer and beat until stiff peaks form. Set the eggs whites aside.
- Add the sugar to the bowl with the egg yolks and whisk until well combined. Add the melted butter, lemon zest and lemon juice and whisk once again. Gradually add the flour, whisking well in between each addition, then repeat with the milk.
- Gently fold the egg white into the egg yolk mixture. Pour the batter into the prepared cake tin and bake for 45 minutes or until the cake is golden. Allow to cool in tin completely.
- Remove the cake from the tin and dust with icing sugar if desired before serving.