Lemon Magic Cake
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I’ve got a Lemon Magic Cake to share with you all that’s incredibly easy to make! This zesty, vibrant treat magically forms 3 layers from a single batter, creating an irresistible symphony of flavors and textures that’ll make your taste buds sing.
What Is “Lemon” Magic Cake?
Ah, Lemon Magic Cake. A dessert that exudes an air of mystique and captivates the senses with its delightful, zesty flavor. As you take a bite, the soft, fluffy top layer melts in your mouth, while the rich, creamy custard center embraces your palate. It’s an experience that can only be described as transcendent, and it all begins with a simple batter.
The true magic of this cake lies in its preparation. With just a handful of ordinary ingredients, you create an extraordinary transformation. As it bakes, the batter undergoes a metamorphosis, separating into 3 distinct layers that each possess their own unique charm. It is the perfect example of culinary alchemy, turning simple components into a symphony of flavor and texture.
The Lemon Magic Cake, a dessert as enchanting as its name suggests, is more than just a treat for the taste buds. It is a testament to the wonder of baking and the inherent beauty in taking something simple and creating a masterpiece. And so, my friends, it is with great pleasure that I encourage you to embark on this delightful journey, and indulge in the magic that is Lemon Magic Cake.
Why You’ll Love This Lemon Magic Cake
- Easy Recipe! You just need a handful of basic ingredients to make one simple batter. That’s it! No need to make 3 batters for the different layers. That’s why it’s magic!
- Lemony Custard Cake! This yummy lemon cake is scrumptious with 3 distinct layers. A cakey top layer, a creamy custard middle layer, and a firm custard bottom layer
- Versatile Dessert! Lemon magic cake can be served at any function just the way it is, but it can also be dressed up a bit with some whipped cream and fresh berries.
- Eggs – You will need some fresh large eggs that are at room temperature. They will also need to be separated.
- Sugar – Simple white granulated sugar is used to sweeten the batter.
- Butter – Always use unsalted butter in baking to control the amount of added salt.
- Vanilla Extract – Use pure vanilla extract for the best flavor.
- Flour – Basic all-purpose flour is all you need.
- Milk – Any kind of milk will work including dairy-free but it must be lukewarm.
- Lemon – You’ll need both lemon juice and lemon zest for that delicious lemon flavor. Use more zest if you want to more lemon flavor.
- Powdered Sugar – It’s used to dust the cake at the end.
If you’ve made my classic Magic Cake then you know that magic cakes are both super easy to make and downright amazing! The most important part is how you whip the egg whites and blend them into the batter. But if you follow my simple instructions you will have no problem at all making this delicious cake!
To start, preheat your oven temperature to 325°F (163°C) so that it’s already hot once the cake batter is ready. Then grease an 8-inch square baking pan or line it with parchment paper. Lining it with parchment paper also makes it easier to remove from the pan.
First, separate all the eggs and then put the egg whites into the bowl of a stand mixer. Then whip the whites with the whisk attachment until they form stiff peaks. However, if you notice that the whites are just not going from soft peaks to stiff peaks you can add ½ teaspoon cream of tartar and they should stiffen right up. This step can also be done with an electric mixer or by hand using a whisk. Then once the whites are whipped, transfer them to a different bowl and set them aside for now.
To begin the batter, beat the egg yolks together with the sugar in the bowl of your stand mixer until it’s a light and fluffy mixture. You can also use an electric mixer or do this by hand.
Then add the melted butter along with the vanilla extract and beat the batter for another 2 minutes.
Now, add the flour and continue mixing until it’s fully incorporated into the batter.
Next, let’s make this cake lemon and custardy! First, mix the lemon juice and lemon zest into the batter. Now, you’ll add the milk but you need to do it slowly by adding a little at a time and then beating it into the batter until it’s fully combined.
For this step, use a rubber spatula or whisk to gently fold a third of the egg whites into the batter just until almost combined. Then repeat this step 2 more times. After all the egg whites are added there should still be some steaks of the egg whites floating around in the batter.
After the batter is complete, pour it into the prepared cake pan. Now, put the cake into the oven to bake for 40 to 70 minutes or until the top is lightly golden brown. The baking time can vary greatly depending on your oven, so I recommend checking the cake at 40 minutes. When done the cake will be just slightly jiggly but firm to the touch.
Once the lemon magic cake is ready, remove it from the oven and let it completely cool in the pan to set. Then dust it with some powdered sugar and serve.
Frequently Asked Questions
What is the secret behind Lemon Magic Cake’s distinct layers?
Ah, the magic lies in the batter itself. As it bakes, the batter undergoes a fascinating metamorphosis, separating into 3 distinctive layers – a light, fluffy top, a creamy custard center, and a dense, moist base. The key to this enchanting transformation is the combination of whipped egg whites and the gentle heat from the oven.
Can I use other citrus fruits in place of lemon?
Indeed, you can. The versatile nature of this cake allows you to experiment with other citrus fruits, such as orange or lime, imparting their unique flavors to create your own magical concoctions. Simply substitute the lemon zest and juice with the zest and juice of your preferred citrus fruit.
What is the best way to serve Lemon Magic Cake?
This cake is best served chilled, allowing the layers to settle and fully develop their individual textures. For an added touch of elegance, you may dust the top with a delicate layer of powdered sugar or garnish with a sprig of fresh mint or seasonal berries.
Can I make Lemon Magic Cake ahead of time?
Yes, my friends, you certainly can. In fact, preparing the cake a day in advance allows the flavors to meld and the layers to achieve their full potential. Simply follow the recipe, allow the cake to cool completely, and then refrigerate it overnight before serving.
Expert Tips
- Patience with the egg whites: When whipping the egg whites, it is important to exercise patience. You must achieve stiff peaks, which provide the structure and airiness needed for the light, fluffy top layer. Take your time and let the mixer work its magic until those peaks stand tall and proud.
- Gentle folding: Once your egg whites are whipped to perfection, it is essential to fold them gently into the batter. This delicate process ensures the air incorporated into the egg whites is preserved, contributing to the cake’s ethereal texture. Use a spatula and fold with a light hand, my friends.
- Sifting the flour: To attain a smooth, lump-free batter, it is wise to sift your flour before incorporating it into the mixture. This simple step removes any clumps and aerates the flour, leading to a more refined and tender crumb in your Lemon Magic Cake.
- Low and slow baking: The key to achieving the distinct layers in your Lemon Magic Cake lies in the baking process. A low oven temperature, around 325°F (163°C), and a longer baking time allow the batter to transform gradually, resulting in the magical separation of layers. Keep a watchful eye on your cake, and let it bake until the top is golden and the center is just set.
- Cooling and chilling: To ensure that your Lemon Magic Cake reaches its full potential, allow it to cool completely at room temperature after baking. This step helps the cake set properly and the layers to become more distinct. Once cooled, cover the cake and refrigerate it for a few hours, or even better, overnight. This chilling process not only enhances the cake’s texture but also allows the flavors to meld together, creating a harmonious balance of taste and texture in every bite.
Storage
To maintain the ethereal quality of your Lemon Magic Cake, it’s best to store it in the refrigerator, covered with plastic wrap or in an airtight container. This will keep the cake fresh and the flavors vibrant for up to 4 days.
Other Delicious Cakes To Try
- Magic Cake
- Nutella Magic Cake
- Butterscotch Magic Cake
- Chocolate Magic Cake
- Pumpkin Magic Cake
- Magic Flan Cake
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Lemon Magic Cake
Video
Ingredients
- 4 eggs (at room temperature, separate yolks from whites)
- ¾ cup sugar
- ½ cup butter (unsalted, melted)
- 1 teaspoon vanilla extract
- ¾ cup all-purpose flour
- ¼ cup lemon juice (freshly squeezed)
- 2 tablespoons lemon zest
- 1¾ cup milk (lukewarm*)
- powdered sugar ( for dusting cake)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Preheat oven to 325°F (163°C). Grease a 8×8 inch baking dish or line it with parchment paper.
- Separate eggs and add the egg whites to a mixer and mix until egg whites are stiff. Place egg whites in a bowl and set aside.
- Beat the egg yolks with the sugar until light and fluffy.
- Add butter and vanilla extract and continue beating for another minute or two until well incorporated.
- Add the flour and mix until the batter is smooth and well combined.
- Add lemon juice and lemon zest then slowly start adding the milk and beat until everything is well mixed together.
- Add the egg whites, a third at a time and gently fold them in using a spatula or a whisk, repeat until all egg whites are folded in, but there should still be white bits of egg whites floating in the batter.
- Pour batter into baking dish and bake for 40 to 70 minutes or until the top is lightly golden and the cake is firm to the touch. The baking time could vary greatly depending on the oven, so take a peek at around 40 minutes and see how it looks.
- Sprinkle some powdered sugar after cake has cooled. Cut it into squares and serve.
Notes
- Note: Above video is for the original magic cake, not for the lemon version.
- *Lukewarm milk refers to milk that is warmed to a temperature between 95°F and 105°F (35°C to 40°C).
- If you choose to make this in a 9×13 inch pan, I strongly suggest to double the ingredients!
- Store leftover magic cake in the fridge for up to 1 week or in the freezer for up to 3 months.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
