This was not a bad recipe! In texture it is a cross between a soufflé and a cake. In taste, it was tangy and not too sweet but I could have done without the frustration during the baking. The directions were terse at best. Allrecipes.com didn’t say whether or not to grease the pan, nor how long and on what speed to beat the egg yolks. I had a lot of trouble getting the butter to blend with the batter so I recommend melting it first. I also recommend adding a pinch of cream of tartar to the egg whites.
Have at room temperature
4 eggs, separated when cold
1 teaspoon lemon zest (about half of one small lemon)
1/3 cup lemon juice (juice of two small lemons)
1 tablespoon butter or margarine, melted and cooled slightly
1 1/2 cups white sugar
1/2 cup sifted all-purpose flour
1/2 teaspoon salt
1 1/2 cups milk
pinch of cream of tartar
1. Preheat the oven to 350˚F. Grease an 8 inch square baking dish.
The Cake Baker’s Note: I used an ungreased non-stick 8 inch pan.
In a large bowl on medium-high speed, beat together egg yolks, lemon juice, lemon zest, and butter or margarine until combined. Beat on high speed until thick and lemon colored, about 5 minutes. In another large bowl, combine sugar, flour, and salt. Add flour-sugar mixture alternately with milk to the yolk mixture, beating well after each addition, starting and ending with the flour-sugar mixture.
The Cake Baker’s Note: Add one-third of the flour mixture followed by half of the milk. Continue alternating flour and milk until well combined.
2. Add a pinch of cream of tartar to the egg whites. Using a whisk or whisk attachment, beat egg whites until stiff peaks form. Fold egg whites into batter. To do this, first lighten the batter. This means to add a cup of whipped whites to the batter and whisk vigorously until blended. Then add the remaining whites all at once. Fold gently using a cut, through, turn motion. Continue folding until streaks of egg white remain. Pour into prepared baking dish.
The Cake Baker’s Note: For a demonstration of folding egg whites into batter, see the link below to a YouTube video.
3. Place a pan of hot water in the oven, and set the baking dish into the pan. Bake for 45 minutes. Remove from the oven and carefully take the baking dish out of the water. Cool in the pan on a wire rack about 10-20 minutes. After 10 minutes I found that the cooling cake had started to pull away from the sides of the non-stick pan. So an ungreased non-stick pan is the pan of choice for me! Slice with a thin blade into 12 pieces.
The Cake Baker’s Note: This cake is best served warm. It will have a pudding on the bottom. I recommend serving the cake with fresh berries and low-fat low sugar whipped topping for a delicious low calorie treat. Without the berries and cream 1/12 of the cake is approximately 165 calories.