Ingredients
Equipment
Instructions
- Preheat oven to 325°F (160°C). Grease and line an 8x8 inch baking pan with parchment paper.
- In a large bowl, beat the egg yolks and sugar with an electric mixer until pale and thick, about 2-3 minutes.
- Beat in the melted butter, lemon juice, and lemon zest until just combined.
- Sift in the flour and salt, and mix on low. Slowly stream in the lukewarm milk, mixing until the batter is smooth and very thin.
- In a separate clean bowl, beat the egg whites on high speed until stiff peaks form.
- Gently fold the whipped egg whites into the batter in three additions. Do not overmix.
- Pour the batter into the prepared pan and bake for 45-55 minutes, until the top is golden and the center is set.
- Cool completely in the pan, then refrigerate for at least 3 hours until fully chilled before slicing and dusting with powdered sugar.
Notes
Ensure all ingredients, especially eggs and milk, are at room temperature for the best results.
Do not overmix when folding in the egg whites; this is key to creating the light, spongy top layer.
The cake must be completely chilled before slicing for the layers to set properly.
Do not overmix when folding in the egg whites; this is key to creating the light, spongy top layer.
The cake must be completely chilled before slicing for the layers to set properly.
