Ingredients
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 4 large eggs, separated
- 1 1/2 cups whole milk
- Zest of 2 lemons
- 1/4 cup freshly squeezed lemon juice
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- Powdered sugar, for dusting
Feel free to substitute whole milk with a plant-based alternative like almond or oat milk if you’re looking for a dairy-free option. The key is to maintain the creamy consistency that makes this cake so special.
Instructions
- Preheat your oven to 325°F (160°C). Grease a 9×9 inch baking dish or line it with parchment paper.
- In a mixing bowl, whisk the egg yolks with sugar until pale and creamy. This step reminds me of the patience my abuela had when making her desserts.
- Add in the melted butter and vanilla extract, mixing well to combine.
- Stir in the lemon juice, lemon zest, and milk. The aroma of fresh lemons always transports me back to sunny afternoons in my grandmother’s garden.
- Gradually add flour and salt, stirring until just combined. Be careful not to overmix; we want the cake to remain light and airy.
- In a separate bowl, beat the egg whites until stiff peaks form. This step adds a layer of texture, similar to the fluffy clouds of meringue I used to watch my grandmother make.
- Gently fold the egg whites into the lemon mixture in thirds, making sure not to deflate the batter.
- Pour the batter into the prepared baking dish, smoothing out the top with a spatula.
- Bake for 40-50 minutes or until the top is lightly golden and the center is set but still slightly jiggly. This is the hardest part — waiting patiently for that first bite!
- Allow the cake to cool in the dish for at least 30 minutes before dusting with powdered sugar and serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International