This is one of my very favorite desserts! Ever!! It reminds me off a cheesecake crossed with a lemon bar, but with fewer calories. This cake is best if made a day in advance and served chilled. It does however, also taste good warm.
During baking process, this light and lemony cake batter is magically transformed in the oven. The batter separates into two layers: a sponge-like cake on top, and a lemony pudding layer on the bottom! It not only is super easy to prepare, but also doesn’t require any fancy and expensive ingredients. Plus, it keeps well for a several days.
We enjoy eating it with some fresh raspberries or strawberries, and a cup of freshly brewed coffee for a special treat. Yum!
Most of the time I double the recipe and bake it in a 9×13 inch pyrex dish. The recipe down below makes one 8×8 or 9×9 inch cake pan. Or you could bake this in individual 8 ounce ovenproof dessert cups like the Moosewood Restaurant cookbook suggests.
Here is the recipe:
- 1/2 cup white flour
- 1/2 teaspoon baking powder
- 1 cup sugar, divided
- 1 1/2 cups buttermilk or non-dairy milk mixed with a little vinegar
- zest of 2 lemons ( it’s easier to zest them before juicing )
- 1/2 cup freshly squeezed lemon juice, about 4 or 5 lemons
- 3 egg yolks
- 4 egg whites
- a pinch of salt
Preheat the oven to 350°.
For the above recipe, spritz a 8×8 or 9×9 inch cake pan with cooking spray.
If you double the above recipe, use a 9×13 inch pan.
Bring a pot of water to a boil.
Combine the flour, baking powder and 1/2 cup of sugar in a mixing bowl.
Add the whisked egg yolks, buttermilk, lemon juice and lemon zest and stir until well combined. Set aside.
With an electric mixer, beat the egg whites with a pinch of salt.
When they are stiff, add the rest of the sugar and beat until combined.
Gently fold the egg whites into the batter.
Don’t overdo it, you want the batter to be light and airy looking.
Pour the batter into your greased baking pan.
Set your baking pan inside a larger baking pan and pour boiling water into the outer pan until it is about halfway up the sides.
Very carefully move this into the oven and bake on the middle shelf for about 45 to 55 minutes, or until a knife inserted into the center comes out clean and the cake is nicely browned and puffy.
Remove it from the oven and let it cool.
Tightly wrapped, it keep for about 4 to 5 days in the refrigerator.