Description
A light and citrus-forward dessert with a soft cake top and creamy lemon custard base that forms naturally as it bakes.
Ingredients
Scale
- 1/2 cup unsalted butter, melted
- 4 large eggs, separated
- 3/4 cup granulated sugar
- 1 tablespoon lemon zest
- 1/2 cup fresh lemon juice
- 1 teaspoon vanilla extract
- 2 cups whole milk, lukewarm
- 3/4 cup all-purpose flour
- 1/4 teaspoon salt
- Powdered sugar for dusting
Instructions
- Preheat oven to 325°F and line an 8×8-inch pan with parchment paper.
- Whisk egg yolks and sugar until pale and thick.
- Mix in melted butter, lemon zest, lemon juice, and vanilla.
- Whisk in flour and salt, then slowly add warm milk.
- Beat egg whites to stiff peaks and gently fold into batter.
- Pour batter into pan and bake for 40 to 45 minutes.
- Cool completely, then refrigerate before slicing.
Notes
- Use room temperature eggs for better volume.
- Fresh lemon juice gives the best flavor.
- Warm milk helps create the thin batter needed for layering.
- Fold egg whites gently to keep the batter airy.
- Prep Time: 20 minutes
- Chilling Time: 55 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 32g
- Sodium: 180mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 110mg