Lemon Custard Cake

I saw an instagram picture of this and had to make some. Peter helped. It hit the spot! Custard-y, cake-y, lemon-y...the whole family loved it but there just wasn't enough! Maybe next time I will experiment with a bigger batch. Or maybe we should eat less dessert.... In any case, you would need to double this for company.

• 3 eggs, seperated
• 1 cup sugar (we used 3/4 cup)
• 3 tablespoons butter, softened
• Zest and juice of 1 lemon
• 3 tablespoons flour
• 1 cup milk

1. Preheat oven to 350 degrees
2. Butter a 2-quart souffle dish. An 8x8 glass pan would work as well.
3. Beat egg whites until soft peaks form. Set aside.
4. In large bowl, cream together butter, sugar, egg yolks, lemon juice and zest.
5. Add milk and flour and mix until well combined.
6. Gently fold in beaten egg whites.
7. Pour batter into the buttered dish. Place the dish in a pan of water, with water coming up the sides of the souffle dish at least a ½ inch). Place inside the oven and bake until the cake is set, about 45-50 minutes (the very center will still be slightly jiggly, it will set up as it cools.)
8. Dust with powdered sugar before serving.
9. This is delicious warm or cold. Store in refrigerator.

From 5BoysBaker