Description
A magical dessert that bakes into three layers: a fluffy sponge cake on top, a creamy custard in the middle, and a rich lemon sauce on the bottom. Bright, tangy, and perfectly sweetened.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar, divided
- 3 large eggs, separated
- 1 tablespoon lemon zest
- 1/4 cup fresh lemon juice
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- Powdered sugar for dusting
Instructions
- Preheat oven to 325°F (160°C). Grease an 8-inch square baking dish.
- In a medium bowl, whisk together flour and salt.
- In a large bowl, beat butter and 3/4 cup sugar until light and fluffy. Add egg yolks one at a time, beating well. Mix in lemon zest, lemon juice, buttermilk, and vanilla.
- Gradually add flour mixture to the wet ingredients, mixing until smooth.
- In another bowl, beat egg whites with remaining 1/4 cup sugar until stiff peaks form. Gently fold the egg whites into the batter in three additions.
- Pour batter into prepared dish. Place dish in a larger roasting pan and add hot water to come halfway up the sides.
- Bake for 40-45 minutes until the top is golden and the center is set but slightly jiggly.
- Cool completely in the pan on a wire rack. Dust with powdered sugar before serving. Serve chilled or at room temperature.
Notes
You can customize the seasonings to taste. For extra lemony flavor, add more zest or a few drops of lemon extract.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Method: Dessert
- Cuisine: American