Description
Imagine the tangy zest of lemon paired with the creamy richness of custard, all nestled beneath a delicate sponge layer.
Ingredients
Scale
- 1/2 cup unsalted butter (melted and slightly cooled)
- 3/4 cup granulated sugar
- 4 large eggs (separated)
- 1/2 cup all-purpose flour
- 1/8 teaspoon salt
- 1 tablespoon lemon zest
- 1/3 cup fresh lemon juice
- 1 1/2 cups whole milk (lukewarm)
- Powdered sugar (for dusting, optional)
Instructions
- Preheat your oven to 325°F (160°C) and prepare your baking dish.
- In a medium mixing bowl, beat egg yolks with granulated sugar until pale. Blend in melted butter, lemon zest, and lemon juice.
- Using a sifter, combine flour and salt into the wet mixture and gradually add lukewarm milk.
- Beat egg whites until stiff peaks form in a grease-free bowl.
- Gently fold the egg whites into your batter and pour into the baking dish.
- Bake for 40-45 minutes. Allow the cake to cool and then chill in the refrigerator for at least two hours.
- Dust with powdered sugar before serving.
Notes
Ensure your oven temperature is accurate to avoid cooking inconsistencies. Use grease-free equipment for egg whites.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
Nutrition
- Calories: 250 kcal
- Sodium: 90 mg
- Protein: 6 g