Ingredients
6 
20 min prep time / 40 min cooking time - 85g salted butter
- 1 ½ cups raw castor sugar or raw sugar
- Zest of 2 lemons
- 1 tbs vanilla extract
- 3 eggs, separated
- 90g self-raising flour
- 2 cups full cream milk
- Juice of 3 lemons (roughly 200ml)
Method
- Preheat your oven to 170C / 340F (fan-forced oven).
- In a stand mixer or using hand beaters, beat the butter and sugar until fluffy.
- Add the egg yolks to the butter mixture one at a time, beating between each addition.
- Add the lemon zest and vanilla, and beat until incorporated.
- Using a spatula, fold in the flour, then the milk, then finally the lemon juice.
- Beat the egg whites until stiff peaks form and fold into the mixture.
- Pour the mixture into a lightly greased baking dish (I use a dish roughly 20cm by 30cm).
- Place the baking dish into a larger tray* and slide into the oven.
- Pour hot water into the tray until it rises about halfway up the baking dish.
- Bake at 170C / 340F for 40 minutes.
- Once cooked, remove from the oven and set aside to rest for 5 minutes before serving. Serve with fresh cream, yoghurt or ice cream.
*I find it easiest to use the full-width baking tray that is already in my oven (the one that comes with your oven) as it fits securely in the oven and is also big enough to hold a large baking dish. I place the dish into the tray in the oven and then pour the hot water into the baking tray.
