MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Lemon Custard Magic Cake
Categories: Cakes, Desserts, Citrus, Dairy
Yield: 9 servings

4 lg Cold eggs; separated
3/4 c Flour
3/4 c Sugar
2 c Milk
4 tb Melted butter; cooled
Zest & juice of one lemon

Set the oven @ 325oF/165oC.

Prepare a tall, square cake pan by lining it with
parchment paper. In a mixing bowl, combine the flour,
sugar, egg yolks, melted butter, lemon juice, lemon zest
and 1/2 cup of the milk. Whisk to combine and then whisk
in the remaining milk.

In the bowl of a stand mixer with the whisk attachment,
beat the egg whites on high speed until stiff peaks
form. Carefully fold the egg whites into the liquid
mixture, folding in one-third of the egg whites at a
time. Be sure the liquid at the bottom of the mixing
bowl is fully incorporated each time.

Pour the batter into the prepared cake pan. Place the
pan in the oven and bake the cake for 45 minutes until
the top is lightly golden and a tester inserted in the
middle comes out clean.

Allow the cake to fully cool in the pan for at least one
hour. Remove the cake from the pan, pulling it out using
the sides of the parchment paper. Dust the top with
powdered sugar before slicing and serving at room
temperature or chilled.

Molly Allen, Saddlesore, Pennsylvania

Makes: 1 cake

RECIPE FROM: https://www.tasteofhome.com

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