4 large eggs whites and yolks divided
1 cup (227 g) granulated white sugar divided
2/3 cup (102 g) potato starch
2 packed tbsp (9 g) lemon zest

  1. Preheat your oven to 350°F (175°C). Generously spray the interior of a 9-inch bundt cake pan with non-stick baking spray. Lightly dust the pan with potato starch and tap out any excess. Set aside. If flour is not an issue for you, you can also grease with a baking spray with flour like PAM baking spray with flour and then you don’t need to dust with potato starch.
  2. Add the egg whites to the bowl of a stand mixer. Using the wire whisk attachment, beat at medium speed until the eggs are foamy. With the machine still running, slowly add 1/2 cup of the sugar (1 tbsp at a time). Increase speed to high and continue to beat until mixture is thick, glossy and stiff peaks form.
  3. Transfer the meringue to a clean bowl and set it aside.
  4. Add the egg yolks and remaining 1/2 cup sugar to the stand mixer bowl. Whisk at high speed until the mixture is very thick, has more than doubled in volume, about 4 minutes. When you lift the whisk, the mixture should ribbon down and hold its form on top of the mixture for several seconds before sinking in. See photo in post for reference.
  5. Sift the potato starch with a fine mesh strainer into the egg yolk mixture and mix with a spatula until evenly combined. It will be stiff and very thick.
  6. Add in 1/3 of the egg whites, gently folding the egg whites into the egg yolk mixture with a spatula until just combined. Be careful not to deflate the egg whites too much. Repeat with the next 1/3 and then the final 1/3 of egg whites.
  7. Sprinkle in the lemon zest and gently fold it in to the batter with your spatula just until it is evenly combined into the batter.
  8. Pour the batter into the prepared bundt pan and smooth the top with a spatula.
  9. Bake in the preheated oven for about 40 minutes or until the cake is golden brown and a toothpick inserted into the center comes out clean. When you apply light pressure to the surface it should feel firm and should not completely sink in.
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Remove the cake from the oven and let it cool in the pan for about 20-30 minutes, or until cake and cake pan no longer feel to hot to touch. Then invert the cake onto a plate to cool completely. It is important that you unmold the cake from the cake pan after 20-30 minutes and not wait too long. If you wait for the cake to finish cooling, it will start to stick to the pan. If you unmold it after letting it cool only 20-30 minutes, it should slide out easily. In addition, I found that letting the cake cool fully on a plate with the crispy meringue layer on the bottom of the plate helps the meringue layer stick to the cake and not break off as easily when cutting the cake. When cake is finished cooling, you can decorate the cake before serving. I like serving with a dusting of powdered sugar or drizzling it with lemon icing. Use a large sharp knife to gently cut into the cake to serve.


serving: 1slice, calories: 112kcal, carbohydrates: 23g, protein: 3g, fat: 1g, saturated fat: 0.5g, sodium: 27mg, fiber: 1g, sugar: 14g, net carbs: 22