Ingredients
Scale
- 4 large eggs
- 1 cup sugar
- ½ cup melted butter
- ½ cup milk
- Zest of 2 lemons
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
For the custard:
- 3 large egg yolks
- ¾ cup sugar
- 2 tbsp flour
- Juice of 2 lemons
- 1 cup milk
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan with butter. Lightly dust with flour, shaking off excess.
- In a large bowl, beat 4 eggs with 1 cup sugar until pale and fluffy, about 5 minutes.
- Gradually fold in ½ cup melted butter and ½ cup milk, then stir in the lemon zest.
- Sift 1 ½ cups flour with 1 ½ tsp baking powder and gently fold into the batter until smooth.
- Pour the batter into the prepared pan and bake for 25–30 minutes, or until a toothpick comes out clean. Allow the sponge to cool completely.
- Prepare the custard: whisk 3 egg yolks, ¾ cup sugar, 2 tbsp flour, and lemon juice. Gradually add 1 cup milk while stirring. Cook over medium heat, stirring constantly until thickened. Cool slightly.
- Slice the cooled sponge horizontally into two layers. Spread custard evenly over the bottom layer, then place the top layer back on. Optionally dust with powdered sugar or drizzle with lemon glaze.
- Chill for at least 2 hours before slicing and serving.
Notes
Customize with fresh berries, a light glaze, or a touch of vanilla in the custard.
Ensure the sponge is fully cooled before assembling to prevent the custard from melting.
- Prep Time: 20
- Cook Time: 30