Description
A magical cake that separates into three distinct layers—a light sponge, a creamy custard, and a delicate base—as it bakes, all infused with a bright, zesty lemon flavor.
Ingredients
Scale
For the Crust:
- 4 large eggs, separated
- 1 cup granulated sugar
- 1/2 cup unsalted butter, melted and cooled
- 1/3 cup all-purpose flour
- 1/4 cup fresh lemon juice
- 2 tablespoons lemon zest
- 1 1/2 cups whole milk, room temperature
- 1/4 teaspoon salt
- Powdered sugar for dusting
Instructions
1. Prepare the Crust:
- Preheat oven to 325°F (165°C). Grease an 8×8 inch baking dish and line the bottom with parchment paper.
- In a large bowl, whisk the egg yolks and sugar until pale and thick. Whisk in the melted butter, lemon juice, and lemon zest. Gently stir in the flour until just combined, then gradually whisk in the milk.
- In a separate, clean bowl, beat the egg whites and salt with an electric mixer until stiff peaks form.
- Gently fold the beaten egg whites into the lemon batter in three additions, being careful not to overmix. The batter will be thin and somewhat lumpy.
- Pour the batter into the prepared pan. Bake for 40-50 minutes, or until the top is golden brown and the center is set but still has a slight jiggle.
- Let the cake cool completely in the pan on a wire rack. It will deflate slightly as it cools. Dust with powdered sugar before serving.
Notes
You can customize the seasonings to taste.