Lemon Custard Cake

INGREDIENTS:

1 cup all-purpose flour.
1/4 teaspoon salt.
4 large eggs, separated.
1 and 1/4 cups granulated sugar.
1/3 cup unsalted butter, melted.
1/2 cup fresh lemon juice.
2 teaspoons lemon zest.
1 and 1/2 cups whole milk.
Powdered sugar, for dusting.

DIRECTIONS:

Grease a 9×9 inch baking dish; preheat oven to 350°F (175°C).
Whisk flour and salt in a bowl. In another, cream egg yolks and sugar.
Add melted butter, lemon juice, and zest to yolks. Mix well.
Fold in flour mixture gently, then stiff egg whites, avoiding deflation.
Pour into dish, set in a water bath in a roasting pan.
Bake 45-50 mins until golden. Cool slightly, dust with powdered sugar.