3/4 cup granulated sugar
3 tablespoons butter, melted
1/4 cup sifted all-purpose flour
1 teaspoon finely grated lemon peel (yellow portion only)
1/4 cup freshly squeezed lemon juice
2-3 drops pure lemon oil (optional)
1 1/2 cups milk
3 eggs, separated
1/4 tsp. salt

Preheat oven to 350°F.

Grease and flour an 8 inch square baking pan.

In a large bowl, beat sugar and butter. Stir in flour. Add lemon zest and juice.

Beat together milk and egg yolks and add.

Using clean beaters in a clean bowl, beat egg whites with salt until stiff peaks form.

Gently fold a small portion of the whites into the batter. Gently fold remaining whites into batter, mixing well, but trying to keep as much air in the eggs as possible. Spread batter evenly in pan.

Place batter-filled cake pan in a water bath (bain-marie) so that water reaches half-way up the sides of the cake pan.

Bake cake for 40 minutes, or until top is golden.