It's pretty hot already here in Minnesota, but hopefully a cool down is coming to your neck of the woods so you can turn on the oven and make this delicious cake.
Lemon Custard Cake
4 eggs at room temperature
3/4 cup sugar
1/2 cup butter, melted
1 Tbsp. lemon zest
1/4 cup lemon juice
3/4 cup flour
2 cups milk, lukewarm
Separate the eggs, putting the yolks in a large bowl. Add the egg whites to the bowl of a stand mixer and beat until stiff peaks form. Set the eggs whites aside.
Add the sugar to the bowl with the egg yolks and whisk until well combined. Add the melted butter, lemon zest and lemon juice and whisk once again. Gradually add the flour, whisking well in between each addition, then repeat with the milk.
Gently fold the egg white into the egg yolk mixture. Pour the batter into a greased 8 or 9-inch square baking pan and bake at 325 for 45 minutes or until the cake is golden. Allow to cool in the cake pan completely.
Remove individual pieces and dust with powdered sugar before serving. Refrigerate any leftovers.
