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Lemon surprise cake


  • Preheat oven to 180°C fan forced (200°C normal).
  • Whisk 175 gm sugar, the flour and salt in a large bowl.
  • Add the lemon juice and zest, the melted butter and egg yolks. Whisk again until well combined.
  • Then add the milk and whisk well.
  • In another large bowl, whisk the egg whites to form stiffish peaks, adding the remaining sugar little by little as you do so.
  • Then fold the meringue into the lemon mixture, little by little, using a wooden spoon until light and fluffy.
  • Brush a soufflé or oven dish with extra melted butter and spoon in the cake mixture. Then put the dish in a large baking tray and pour in boiling water to come half way up the sides. Cook in the oven for about 45 mins until the top is golden and has risen.




  • 175 gm + ¼ cup white sugar
  • 45 gm plain flour
  • a good pinch of table salt
  • 1/3 cup fresh lemon juice
  • grated rind of 1 lemon
  • 67.5 gm unsalted butter, melted
  • 3 eggs, separated
  • 1½ cups milk



Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
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    1 lb450 gm