Description
Light, creamy, and bursting with fresh lemon flavor—this cake bakes into a silky custard base with a soft, airy sponge topping.
Ingredients
- 4 large eggs, separated
- 1 cup granulated sugar
- 1/2 cup all-purpose flour
- 1/4 cup unsalted butter, melted
- 1 cup whole milk
- 1/4 cup fresh lemon juice
- 2 tablespoons lemon zest
- 1 teaspoon vanilla extract
- Pinch of salt
- Powdered sugar for dusting
Instructions
- Preheat oven to 350°F (175°C). Grease a 9-inch round baking dish.
- In a large bowl, beat egg yolks and sugar until pale and creamy. Stir in flour, melted butter, milk, lemon juice, lemon zest, and vanilla until smooth.
- In a separate bowl, beat egg whites with a pinch of salt until stiff peaks form. Gently fold egg whites into the lemon mixture until just combined.
- Pour batter into prepared baking dish. Bake for 30-35 minutes, until top is golden and custard base is set.
- Let cake cool slightly, then dust with powdered sugar before serving warm or at room temperature.
Notes
You can customize the seasonings to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Dessert
- Cuisine: American