Ingredients
- 4 large eggs, room temperature and separated
- 3/4 cup granulated sugar
- 1/2 cup unsalted butter, melted and slightly cooled
- 1 teaspoon vanilla extract
- 3/4 cup all-purpose flour
- 2 cups lukewarm milk
- 1/4 cup freshly squeezed lemon juice
- 1 tablespoon lemon zest
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 325°F (160°C). Lightly grease an 8×8-inch baking dish or line it with parchment paper.
- Separate the eggs, placing the yolks in one bowl and the whites in another.
- Using a mixer, beat the egg whites until stiff peaks form, then set aside.
- In a large bowl, whisk the egg yolks and sugar until pale and slightly thickened.
- Slowly add the melted butter and vanilla extract, mixing until smooth.
- Sift in the flour and mix gently until fully incorporated.
- Gradually whisk in the lukewarm milk. The batter will be thin.
- Add the lemon juice, lemon zest, and salt, and stir until evenly combined.
- Gently fold the beaten egg whites into the batter in batches, keeping the mixture light and airy. The batter may look slightly lumpy.
- Pour the batter into the prepared baking dish.
- Bake for 45 to 55 minutes, until the top is lightly golden and set, with a slight jiggle in the center.
- Cool completely before slicing. Chill for a couple of hours for the best texture and more defined layers.
Notes
- Fresh lemon juice gives the best flavor, though bottled juice can be used if needed.
- The thin batter is normal and helps create the cake’s signature layers.
- Chilling the cake before serving improves texture and makes slicing easier.
- Whole milk works best, but low-fat milk can be substituted.
- Do not microwave to reheat, as it may affect the custard texture.
- Store covered in the refrigerator for up to 3 days.
- You can dust with powdered sugar or top with fresh berries before serving.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 262
- Sugar: 19.7g
- Sodium: 120mg
- Fat: 14.2g
- Saturated Fat: 8.2g
- Unsaturated Fat: 5.7g
- Trans Fat: 0.4g
- Carbohydrates: 27.8g
- Fiber: 0.4g
- Protein: 5.6g
- Cholesterol: 115mg
