Lemon Magic Cake

Step 1: Preheat the oven to 325 degrees F.

Step 2: Grease an 8x8 inch square pan with butter. You could easily use an 8 inch round cake pan instead.

Step 3: Melt the butter, and set aside.

Step 4: Beat the egg whites and vinegar with an electric mixer, until they form stiff peaks.

Step 5: In a separate large mixing bowl beat together the egg yolk and sugar with a hand whisk. Beat until well combined.

Step 6: Add the melted butter, lemon juice and lemon zest. Mix together, then add the flour, followed by the milk. (It’s quite a sloppy batter, so that’s why I recommend using a hand whisk rather than an electric mixer).

Step 7: Fold the egg whites into the batter, but only fold in one third at a time. You want to fold gently, however you still want to fold it in enough to get rid of all the big lumps.

Step 8: Once the egg whites are all folded in, pour the batter in the prepared baking dish, and bake for roughly 60 minutes, or until done. (All ovens are different, so start checking at 40 minutes and keep checking until done. Mine was done in 50 minutes).

Step 9: The cake will still jiggle in the middle when you take it out, so that's normal. It is done when the top is golden brown.

Step 10: Let it cool completely, then cut into squares and serve (I like to refrigerate mine before eating, then top with whipped cream at serving time).