For a 12 slice cake (25X28X5cm cake pan) you need:
6 large eggs, separated
5ml vanilla extract
320ml granulated sugar
80ml lemon zest
200ml lemon juice (2-3 lemons)
180 g/ml butter, melted
580ml warm milk
320ml cake flour, sifted (you may use self raising flour if you like)
Icing sugar for dusting
Line the baking tray with baking paper. Allow the paper to extend up the sides. You need the excess paper to lift the cake from the pan. Spray the paper with non-stick spray.
Preheat you oven to 160°C
Carefully separate the eggs, ensuring that the whites are in a clean dry bowl
Place the yolk, sugar, vanilla and lemon zest in a mixer bowl and beat until the mixture is light and fluffy
Add the lemon juice and beat to combine
Cut the butter into cubes and toss them into the milk. Heat the milk in the microwave until luke warm and stir until the butter has melted
Slow the beater speed, add half the milk butter mixture and half the flour, once it has mixed in repeat with the balance. Do not over mix. The mixture will be very runny, resembling a thick pancake batter.
Whisk the egg whites to soft peaks and fold them into the batter
Pour the batter into the lined cake pan
Bake at 160°C for 40 minutes
To test if the cake is cooked tap the surface, it should be sponge and spring back. If it is still wobbly, bake for a further 10 minutes and test again. Repeat until it is firm.
The surface should be pale golden
Remove the cake from the oven and allow it to cool completely in the pan.
Using the paper to support the cake, lift the cake from the pan
Peel the paper back and dust the surface with sifted icing sugar
Cut the cake into squares or rectangles
Optional: Serve dessert with a spoon of whipped cream
This is a moist cake and will keep for 2-3 days