READY IN: 1 HOUR
SERVES: 6

75g unsalted butter, softened
175g caster sugar
3 large eggs, separated
Finely grated zest 3 lemons
100g self-raising flour
100ml lemon juice
175ml milk
Icing sugar, for dusting
Lightly whipped cream, to serve

1. Preheat oven to 170C. Put butter in a large bowl and beat with an electric beater until soft. Add sugar and beat until pale in colour. Beat egg yolks with a fork and add them slowly to butter and sugar with lemon zest. Sift over half the flour, fold in, then work in half the lemon juice. Add the rest of the flour, then juice, then blend in the milk.
2. Whisk egg whites until soft peaks form. Work in one third of egg whites with a large spoon, then carefully fold in remainder.
3. Spoon into a 1.5-litre baking dish and bake in the preheated oven for 30-35 minutes, or until lightly golden brown on top and pulling away from sides of the dish. Serve hot or at room temperature, dusted with icing sugar, and with lightly whipped cream