Lemon Custard Cake

Name: Lemon Custard Cake
Ingredients: 4 large eggs, (room temperature (separated)); ¼ teaspoon white vinegar; ¾ cup granulated sugar; ½ cup salted sweet cream butter, (melted and cooled (8 tablespoons)); ¾ cup all-purpose flour, (spooned into the measuring cup); 1 teaspoon vanilla extract, (pure); 1½ tablespoons lemon zest ((1 large lemon)); 4 tablespoons freshly squeezed lemon juice; 1¾ cup whole milk, (room temperature); 2 to 3 tablespoons powdered sugar, (optional dusting for cooled cake)

"The tart lemon flavor of this lemon custard cake is irresistible, and the three layers that appear like magic during baking will delight anyone you serve it to...."

INGREDIENTS

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4 large eggs, (room temperature (separated))

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¼ teaspoon white vinegar

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¾ cup granulated sugar

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½ cup salted sweet cream butter, (melted and cooled (8 tablespoons))

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¾ cup all-purpose flour, (spooned into the measuring cup)

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1 teaspoon vanilla extract, (pure)

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1½ tablespoons lemon zest ((1 large lemon))

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4 tablespoons freshly squeezed lemon juice

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1¾ cup whole milk, (room temperature)

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2 to 3 tablespoons powdered sugar, (optional dusting for cooled cake)

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