The magic of this lemon cake
is that as it bakes,
the batter
separates into layers
with a fluffy top
and creamy custard below.
Gather your ingredients
and set the oven to 325.
Start by separating the eggs.
Being careful
not to get any
yolk in the whites.
Reserve the yolks to use later.
You can use either
a stand mixer
or a hand-held beater.
Whip the whites to stiff peaks.
Just a pinch of
cream of tartar helps
keep the whites stable.
Sifting the flour helps
to keep the batter light.
Definitely use
fresh lemon juice here.
Add the yolks
to the mixer and beat
until they turn frothy.
Now whip the yolks with sugar,
a pinch of salt
and melted butter.
Add a little vanilla,
switch to the paddle attachment
and add the flour,
lemon zest
and juice and drizzle
in the milk.
Fold in the whites,
keeping the batter as aerated
as you can.
Transfer it to an eight inch
square baking pan
lined with parchment.
Bake until
the top turns
light golden brown.
Let it cool,
then cut into squares
and dust
with plenty of powdered sugar.
Now you're ready
to tuck into the sweet
and lemony magic custard cake.
Find the full recipe
on NerdswithKnives.com