– ¾ cup granulated sugar – 3 tablespoons all-purpose flour – ¼ teaspoon salt – 1 cup milk – 2 tablespoons unsalted butter, melted – 2 large eggs, separated – 1 tablespoon lemon zest – ⅓ cup fresh lemon juice – Powdered sugar (for topping)
Separate egg yolks from whites. Whisk yolks with sugar, flour, lemon zest, juice, milk, and melted butter until smooth.
Beat egg whites with a pinch of salt until stiff peaks form. This gives the cake its signature light and fluffy top.
Gently fold whipped egg whites into the lemon mixture. Be careful not to deflate the airy whites while combining.
Pour batter into a greased baking dish. Set dish in a larger pan with hot water and bake at 350°F for 40–45 minutes.
Let the cake cool slightly. The top will be soft and cakey, while the bottom forms a creamy lemon pudding layer.