|3.00||eggs — extra-large, seperated|
|60.00 ml||flour — cake|
|1.00||lemon — zest and juice|
|380.00 ml||milk — lukewarm|
Preheat oven to 150 °C and grease a 35 x 18 cm ovenproof dish with butter.
Cream the butter and sugar together well until light and creamy.
Beat in the egg yolks one at a time.
Beat well after each addition.
Add the cake flour and salt and mix well.
Add the lemon juice and stir through.
Add the lukewarm milk and lemon rind and mix well.
Beat the egg whites until stiff peaks form and fold in the batter.
Pour into the prepared dish and bake for 40 minutes in a hot-water bath until done.
Serve with custard or ice cream.