Description
A light and fluffy lemon cake that is perfect for any occasion.
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
- 1 ¾ 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 overhang on the sides, and lightly grease with cooking spray. Set aside.
- Whip the egg whites until stiff peaks form and set aside.
- Beat the egg yolks and sugar until pale yellow.
- Add melted butter and vanilla and mix until evenly combined.
- Mix in flour until evenly incorporated.
- Add lemon juice and lemon zest and mix until combined.
- Slowly beat in the lukewarm milk until well combined.
- Add the whipped egg whites and whisk by hand, leaving small lumps as it will create a layer during baking.
- Pour the batter into the prepared pan and bake for 40-60 minutes, until the cake is barely jiggly in the center, but the top is firm to the touch. Start checking after 35 minutes.
- If the top brown quickly, cover the cake with aluminum foil. Do not overbake or the cake will turn rubbery, not custardy, in the center.
- Cool the cake completely before dusting it with powdered sugar.
- Store leftovers in the fridge.
Notes
- The batter is very, very thin!!!
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 210
- Sugar: 12g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg