Description
Lemon Magic Cake is a light and refreshing dessert that separates into three magical layers as it bakes: a fluffy top, creamy custard center, and soft sponge bottom. With zesty lemon flavor and a delicate texture, it’s the perfect treat for lemon lovers.
Ingredients
Scale
- 5 large eggs
- 1 cup granulated sugar
- 10 tablespoons unsalted butter, melted and slightly cooled
- 1 cup all-purpose flour
- 1/3 cup fresh lemon juice
- 1 teaspoon pure lemon extract (or vanilla)
- 3 tablespoons lemon zest (additional for topping, optional)
- 2 cups slightly warmed whole milk
- 1/4 cup powdered sugar (for dusting)
Instructions
- Preheat the oven to 325°F (163°C). Grease an 8×8-inch baking dish or line with parchment paper.
- Separate egg whites from yolks. Beat egg whites until stiff peaks form, about 2 minutes. Set aside.
- In a mixing bowl, beat egg yolks with sugar until light in color, about 2 minutes.
- Add the melted, slightly cooled butter and mix for another minute.
- Sift the flour into the mixture and blend at medium speed, scraping the sides of the bowl.
- Add lemon juice, lemon extract, and lemon zest. Mix until combined.
- Gradually add the warmed milk while mixing. The batter will be very thin.
- Gently fold in the beaten egg whites, one third at a time, until just combined.
- Pour the batter into the prepared baking dish and bake for 50 minutes, or until the top is golden and the cake feels firm.
- Let the cake cool completely. Dust with powdered sugar and top with additional lemon zest if desired before serving.
Notes
- Ensure eggs are at room temperature for easier separation and better volume when whipped.
- Do not overmix the egg whites when folding them into the batter; gentle folding ensures airy layers.
- The batter will be thin—this is normal and essential for the cake to separate into layers.
- Bake in the center rack and check for doneness starting at 45 minutes.
- Refrigerate leftovers and enjoy within 2 days for best texture.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: European
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 20 g
- Sodium: 90 mg
- Fat: 11 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 0 g
- Protein: 5 g
- Cholesterol: 115 mg
