Ingredients:
For the Cake:
1 cup all-purpose flour
1 cup granulated sugar
1/2 cup unsalted butter, melted
4 large eggs, separated
1/4 cup lemon juice (freshly squeezed)
1 tablespoon lemon zest
1 1/2 cups milk, lukewarm
1/4 teaspoon salt
1 teaspoon vanilla extract
Powdered sugar for dusting (optional)
Instructions:
Preheat the Oven: Preheat your oven to 325°F (160°C). Grease an 8×8-inch baking dish and set aside.
Prepare the Egg Whites: In a clean mixing bowl, beat the egg whites with an electric mixer until stiff peaks form. Set aside.
Make the Batter: In another large mixing bowl, whisk together the egg yolks, granulated sugar, and melted butter until light and creamy. Stir in the lemon juice, lemon zest, and vanilla extract. Gradually add the flour and salt, mixing until just combined.
Add the Milk: Gradually whisk in the lukewarm milk until you have a smooth, thin batter. The batter will be quite liquidy—this is normal!
Fold in the Egg Whites: Gently fold the beaten egg whites into the batter, a third at a time, until just combined. The batter should be light and airy with some lumps of egg whites remaining. This is what helps create the custard layer.
Bake: Pour the batter into the prepared baking dish. Bake in the preheated oven for 40-50 minutes, or until the top is lightly golden and the cake is set (it should still be a little jiggly in the center).
Cool and Serve: Allow the cake to cool completely in the pan before slicing. Dust with powdered sugar if desired. The cake will have a layer of fluffy cake on top and a creamy lemon custard layer underneath. Serve chilled or at room temperature. Enjoy the bright and tangy flavors!
Prep Time: 20 minutes | Cooking Time: 40-50 minutes | Total Time: 1 hour 10 minutes
Kcal: ~230 Kcal per serving | Servings: 9 servings
