Ingredients
Equipment
Instructions
- Preheat your oven to 325°F (160°C). Grease and flour an 8x8 inch square baking pan.
- In a large bowl, beat the egg yolks and granulated sugar with an electric mixer until pale and thick. Mix in the melted butter, lemon juice, and lemon zest. On low speed, mix in the flour and salt. Slowly stream in the warm milk and mix until the batter is smooth and thin.
- In a separate, clean bowl, use clean beaters to whip the egg whites on high speed until stiff peaks form.
- Gently fold about one-third of the egg whites into the batter to lighten it. Then, fold in the remaining egg whites until just combined, being careful not to deflate the mixture.
- Pour the batter into the prepared pan. Bake for 45-55 minutes, until the top is golden brown and the center is slightly wobbly. The edges should be set.
- Let the cake cool completely in the pan on a wire rack. For best results, chill for at least 1 hour before slicing. Dust with powdered sugar just before serving.
Notes
For the cleanest slices, be sure to chill the cake thoroughly before cutting.
Using room temperature eggs and milk is crucial for the batter to emulsify correctly.
Do not over-mix when folding in the egg whites, as this is key to the cake's light texture and separation.
Using room temperature eggs and milk is crucial for the batter to emulsify correctly.
Do not over-mix when folding in the egg whites, as this is key to the cake's light texture and separation.
