Recipe by Dianna Bibby

"This lemon delicious is a go-to. My mother makes a very similar one, but with orange. It’s really good, but not quite as gutsy as this lemon version. I love the tartness of it – bright and zingy, not heavy at all. Here, I’ve paired it with Leopard’s Leap Culinaria Pinot Noir Chardonnay."

Serves 8

• 70g butter, softened
• 240g castor sugar
• 4 eggs, separated
• zest of 1½ lemons
• 60ml (4 tablespoons) lemon curd
• 5ml (1 teaspoon) vanilla extract
• 70g cake wheat flour
•  a pinch of fine salt
• 100ml fresh lemon juice
• 340ml milk

1. Preheat the oven to 180 º C. 
2. Butter a 25 -27cm round baking dish.
3. Whisk the butter and sugar together until light and creamy.
4. Add the egg yolks one at a time, whisking well until between each addition. Mix in the lemon zest, curd and vanilla.
5. Sift in the cake flour and salt, mixing on a slow speed until the batter is smooth and free of lumps.
6. Add the lemon juice and milk in a slow and steady stream.
7. In a separate bowl, whisk the egg whites until soft peak stage. Fold a third of the whites into the batter and mix thoroughly.
8. Fold the remaining egg whites in gently to retain as much air as possible. Pour into the baking dish.
9. Place the dish in a large roasting pan and half fill with boiling water. Bake for 40-45 minutes until golden.
10. Remove the dish from the water bath immediately to stop the cooking process.
11. Serve warm with softly whipped cream and a pot of lemon curd on the side, if you like. Or good vanilla ice cream.