Citrus is plentiful right now and somehow invokes sunny, warmer weather. So take advantage of our organic citrus and make this beautiful cake.
This two-layer dessert, with its dense, pudding-like bottom and light, fluffy top, is adapted from my grandmother’s original recipe - I’ve reduced the sugar a bit. She served hers warm, topped with whipped cream.

From ‘The Farm’ by Ian Knauer

Servings: 6

Ingredients

  • 4 large eggs, separated

  • 1 teaspoon finely grated lemon zest

  • 1/3 cup lemon juice

  • 1 tablespoon unsalted butter, melted

  • 1 cup sugar

  • 1/2 cup all-purpose flour

  • 1/2 teaspoon salt

  • 1 1/2 cups whole milk

Directions

  1. Place a large pan on a rack in the middle of the oven. Fill the pan halfway with water. Preheat the oven to 350 F. Butter an 8-inch square baking dish.

  2. Whisk together the egg yolks, lemon zest, juice, and butter in a large bowl until well combined. Stir together the sugar, flour, and salt, then whisk half of the sugar mixture into the egg-yolk mixture. Whisk in half the milk, then the remaining sugar mixture. Whisk in the remaining milk.

  3. Beat the egg whites to soft peaks, then gently fold them into the batter.

  4. Pour the batter into the baking dish. Place the dish in the pan of water in the oven and bake until the cake is set, about 45 minutes. Cool slightly on a rack. Serve warm or at room temperature.

 

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