Ingredients:

  • 4 oz (115g) Unsalted Butter, softened
  • 1 cup (200g) Granulated Sugar (for batter)
  • 3 Large Eggs, separated
  • 1 cup (120g) All-Purpose Flour (plain flour)
  • 2 teaspoons Baking Powder
  • ¼ teaspoon Salt
  • 1 cup (240ml) Whole Milk, room temperature
  • 2 tsp Fresh Lemon Zest (from 2 lemons)
  • ½ cup (120ml) Fresh Lemon Juice (optional, for acidity balance)
  • ½ cup (100g) Granulated Sugar (for syrup)
  • 1 cup (240ml) Boiling Water

Instructions:

  1. Preheat oven to 325°F (160°C). Lightly grease and flour an 8x8 inch baking dish. Bring 1 cup of water to a boil for the syrup.
  2. Cream the softened butter and 1 cup of granulated sugar together until light and fluffy.
  3. Beat in the three egg yolks one at a time until well combined. Stir in the lemon zest.
  4. Whisk together the flour, baking powder, and salt. Gently fold this dry mixture into the butter/yolk mixture in two additions, alternating with the milk. Do not overmix.
  5. In a separate, clean bowl, beat the three egg whites until soft peaks form. Gradually beat in the remaining ½ cup of sugar until stiff, glossy peaks form (meringue stage).
  6. Gently fold one-third of the meringue into the batter to lighten it, then carefully fold in the remaining meringue until just combined, preserving the air.
  7. Pour the batter into the prepared baking dish. Carefully and slowly pour the hot syrup (made from dissolving the remaining ½ cup sugar in the 1 cup of boiling water) evenly over the top of the batter.
  8. Bake for 35–40 minutes, or until the top is golden brown and the sauce has visibly separated beneath the sponge layer.
  9. Allow to cool for 10–15 minutes before serving warm, ensuring each portion receives plenty of the lemon sauce.