01 -
Preheat your oven to 160°C. Grease a 20×20 cm baking dish and line it with parchment paper, leaving an overhang for easy removal.
02 -
In a large, clean mixing bowl, beat the egg whites with an electric mixer on high speed until stiff peaks form. Set aside.
03 -
In another large mixing bowl, beat the egg yolks and sugar until pale and creamy. Add the melted butter, lemon zest, lemon juice, and vanilla extract, mixing until well combined. Sift in the flour and salt, and mix until smooth. Gradually add the milk, mixing until fully incorporated. The batter will be thin.
04 -
Gently fold the whipped egg whites into the batter in three additions. The batter will appear lumpy and airy. This is normal.
05 -
Pour the batter into the prepared baking dish. Bake for 40–50 minutes, or until the top is lightly golden and the cake jiggles slightly when shaken. Let the cake cool completely in the pan.
06 -
Dust the top with powdered sugar. Slice and serve on its own or with whipped cream and fresh berries for garnish.