- 4 eggs
- 1/2 cup (113g) butter , at room temperature
- 2/3 cup (135g) sugar
- 2 tsp (10g) vanilla extract
- Zest of 2 lemons
- 1 cup (125g) all-purpose flour
- 2 cups (500 ml) milk
- Sweetened whipped cream
- Lemon slices
Preheat oven to 300F (150C). Grease and line a 8×8 inch (20x20cm) pan with parchment paper.
Separate egg whites from yolks. Mix egg yolks with sugar, butter vanilla extract and lemon zest until smooth. Add flour and mix until well blended. Add milk and continue mixing on low speed until homogenous.
In another bowl whip the whites until stiff peaks form. Gently fold the whites into the milk and yolks mixture.
Pour the mixture into the prepared pan and bake for 80-90 minutes until lightly golden. Let it cool completely in the pan and refrigerate to set for a couple of hours.
Trim the edges and cut the cake into bars. Top the bars with whipped cream and lemon slices if desired or simply dust with powdered sugar. Enjoy!
Serving: 1gSugar: 17.6gCholesterol: 104mgCalories: 255kcalSaturated Fat: 7.8gFat: 13.4gProtein: 5.8gCarbohydrates: 28.4g