Lemon Custard Cake
Ingredients:
eggs (large eggs)
Separate
1 cup granulated sugar
1/2 cup unsalted butter (melted)
1/3 cup all-purpose flour
1 cup whole milk
1/2 cup fresh lemon juice 4 cups
Zest of 2 lemons
Confectioners’ sugar for flouring (optional)
Lemon Custard Cake
Instructions:
Preheat oven to 325°F (163°C). Grease a baking dish (approximately 20 x 20 cm) with oil and set aside.
Whisk egg yolks and granulated sugar in a large bowl until well mixed.
Add the melted butter to the egg yolk mixture and continue stirring until smooth.
Gradually add the flour to the mixture, stirring constantly to avoid lumps.
While stirring, slowly pour in the milk, then add the lemon juice and lemon zest. Mix until the batter is smooth and well mixed.
In a separate clean, dry bowl, beat the egg whites with an electric mixer until stiff peaks form.
Gently mix the whipped egg whites into the lemon batter. Be careful not to trap air in the egg whites.
Pour the batter into the prepared baking dish and level it out.
Create a water bath by placing the baking dish in a large baking dish and filling the large baking dish with boiling water.
Bake in the preheated oven for about 45-50 minutes, or until golden brown on top and set in the center.