- 8
Ingredients
- 1/2 cup (113g) unsalted Butter
- 2 cups (480ml) Milk
- 4 Eggs, separated
- 4 drop White Vinegar
- 1 1/4 cups (150g) Confectioner's Sugar
- finely grated zest from 2 Meyer Lemons
- 1 Tablespoon (15ml) Water
- 1 1/4 cup (156g) all-purpose Flour
- 1/4 cup (60ml) fresh Meyer Lemon Juice
- extra confectioner's sugar for dusting
Preparation
Step 1
Preheat the oven to 325°F. Lightly butter or grease a 8"x8" baking dish.
Melt the butter and set aside to slightly cool. Warm the milk to lukewarm and set aside.
Whip the egg whites and vinegar to stiff peaks. Set aside.
Beat the egg yolks, confectioner's sugar, and meyer lemon zest until light and fluffy, about 2 minutes. Mix in the melted butter and the tablespoon of water for about 1 minute or until evenly incorporated.
Mix in the flour until evenly incorporated. Slowly beat in the milk and lemon juice until everything is well mixed.
With a whisk, fold/gently whisk in the egg whites, 1/3 at a time. Repeat until all of the large egg whites chunks are broken up and folded in.
Pour the batter into the prepared pan and bake for 45-60 minutes or until the top is golden. Allow cake to completely cool before cutting and then dust with confectioner's sugar *see Note 1.
Note 1: For faster cooling you can place the cake in the fridge. Even after fully cooled, it will still be slightly jiggly