Ingredients
Scale
- 4 eggs, room temperature, separated
- ¾ cup sugar
- ½ cup unsalted butter, melted and slightly cooled
- 1 teaspoon vanilla extract
- ¾ cup all-purpose flour
- ¼ cup freshly squeezed lemon juice
- Grated zest from 2 large lemons
- 1¾ cups milk, lukewarm
- Powdered sugar for dusting
Instructions
- Preheat the oven to 325°F. Line an 8 × 8-inch baking dish with parchment paper, leaving an overhang on the sides. Lightly grease with cooking spray, then set aside.
- Whip the egg whites until stiff peaks form. Set aside.
- Beat the egg yolks and sugar until pale yellow.
- Add the melted butter and vanilla and mix until evenly combined.
- Mix in the flour until evenly incorporated.
- Add the lemon juice and lemon zest and mix until combined.
- Slowly beat in the milk until well combined.
- Add the egg whites and whisk by hand. You do not need to fold them in completely. Leave small egg white lumps. When you pour the batter into the pan, the lumps will float on the surface and create the top layer during baking. The batter is very, very thin.
- Pour the batter into the pan and bake for 40–60 minutes, until the cake is barely jiggly in the center but the top is firm to the touch. Baking time might vary depending on your oven or pan, but start checking after 35 minutes. If the top browns quickly, cover the cake with aluminum foil. Do not overbake it, or the cake will turn out rubbery instead of custardy in the center.
- Cool the cake completely before dusting it with powdered sugar.
- Store leftovers in the fridge.
Notes
- Separate the eggs: Whip the egg whites separately until stiff peaks form before adding them to the batter.
- Keep the egg white lumps: Do not completely incorporate the whipped egg whites. Small lumps help create the top layer during baking.
- Thin batter: The batter is very thin. This is normal for this recipe.
- Check for doneness: Start checking after 35 minutes. The center should be barely jiggly, while the top should feel firm.
- Avoid overbaking: Overbaking can make the center rubbery instead of custardy.
- Prevent excess browning: Cover with aluminum foil if the top browns too quickly.
- Cool completely: Let the cake cool fully before dusting with powdered sugar.
- Storage: Store leftovers in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American