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Categories:Viewed: 45 - Published at: 5 years ago
Ingredients
- 4 large eggs, separated
- 1 teaspoon finely grated lemon zest
- 13 cup lemon juice
- 1 tablespoon unsalted butter, melted
- 1 cup sugar
- 1/2 cup all-purpose flour
- 1/2 teaspoon kosher salt
- 1 1/2 cups whole milk
Method
- Place a large roasting pan on a rack in the center of the oven.
- Fill the pan halfway with water.
- With the pan inside, heat the oven to 350 degrees.
- Butter an 8-inch square or round baking dish.
- In a large bowl, whisk together the egg yolks, lemon zest, lemon juice and butter.
- In another bowl, stir together the sugar, flour and salt.
- Whisk half the flour mixture into the egg yolks, then half the milk.
- Whisk in remaining flour mixture, then remaining milk.
- Whip the egg whites until soft peaks form, then gently fold them into the batter.
- Pour batter into the buttered dish.
- Place the dish in the pan of water in the oven.
- Bake until the cake is set, about 45 minutes.
