• 4 cold eggs, separated
  • 3/4 cup flour
  • 3/4 cup sugar
  • 2 cups milk
  • 4 tablespoons melted butter, cooled
  • Zest and juice of one lemon


Step 1: Mix the batter

Line a 2-inch tall 8×8-inch cake pan with parchment paper and preheat the oven to 325°F.

In a mixing bowl, combine the flour, sugar, egg yolks, melted butter, lemon juice, lemon zest and 1/2 cup of the milk. Whisk to combine and then whisk in the remaining milk.

Step 2: Add in the egg whites

In the bowl of a stand mixer with the whisk attachment, beat the egg whites on high speed . Carefully fold the egg whites into the liquid mixture, folding in one-third of the egg whites at a time. Be sure the liquid at the bottom of the mixing bowl is fully incorporated each time.

Step 3: Time to bake!

Pour the batter into the prepared cake pan. Place the pan in the oven and bake the cake for 45 minutes until the top is lightly golden and a tester inserted in the middle comes out clean.

Allow the cake to fully cool in the pan for at least one hour. Remove the cake from the pan, pulling it out using the sides of the parchment paper. Dust the top with powdered sugar before slicing and serving at room temperature or chilled.


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