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Lemon Magic Cake Recipe

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4 from 14 reviews

Lemon Magic Cake is a delightfully light and fluffy dessert that magically separates into three layers while baking: a dense custard layer, a soft cake layer, and a creamy mousse layer. Infused with fresh lemon juice and zest, this cake offers a vibrant citrus flavor balanced perfectly with a tender texture. It’s simple to prepare and makes a refreshing treat perfect for any occasion.

Ingredients

Eggs and Sugar

  • 4 eggs (at room temperature, separated yolks and whites)
  • ¾ cup sugar

Fats and Flavors

  • ½ cup unsalted butter, melted
  • 1 teaspoon vanilla extract

Dry Ingredients

  • ¾ cup all-purpose flour

Citrus and Dairy

  • ¼ cup freshly squeezed lemon juice
  • 2 tablespoons lemon zest
  • 1¾ cups lukewarm milk

Finishing

  • Powdered sugar (for dusting cake)

Instructions

  1. Preheat The Oven And Prep The Pan: Preheat your oven to 325°F (163°C). Grease an 8×8 inch baking dish or line it with parchment paper to prevent sticking.
  2. Whip the Egg Whites: Separate the eggs carefully. Place the egg whites in a mixer and beat them until they form stiff peaks. Transfer them to a bowl and set aside.
  3. Mix the Egg Yolks with Sugar: In a separate bowl, beat the egg yolks together with the sugar until the mixture becomes light and fluffy.
  4. Add Butter and Vanilla: Pour in the melted unsalted butter and vanilla extract to the egg yolk mixture, continuing to beat for another couple of minutes until fully combined.
  5. Incorporate Flour: Add the all-purpose flour gradually and stir until the batter becomes smooth and well mixed.
  6. Finish the Batter: Mix in the freshly squeezed lemon juice and lemon zest. Slowly add lukewarm milk while beating the batter to combine all ingredients evenly.
  7. Fold in Egg Whites: Gently fold in the stiff egg whites in thirds, using a spatula or whisk. Fold carefully to maintain some white streaks of egg whites, which will help create the cake’s unique texture.
  8. Bake the Cake: Pour the batter into the prepared baking dish. Bake for 40 to 70 minutes, checking around 40 minutes for a lightly golden top and a firm touch. The longer baking time depends on your oven’s specifics.
  9. Serve: Once baked and cooled, dust the cake surface with powdered sugar. Cut into squares and serve the light and luscious Lemon Magic Cake.

Notes

  • Ensure eggs are at room temperature for best volume and texture.
  • Use freshly squeezed lemon juice and zest for the most vibrant flavor.
  • Lukewarm milk helps in blending the batter smoothly without curdling.
  • Be gentle when folding in egg whites to retain their airy structure.
  • Baking time may vary greatly depending on your oven; check doneness starting around 40 minutes.
  • Allow the cake to cool completely before dusting with powdered sugar and slicing.

Find it online: https://lauracooks.com/lemon-magic-cake-recipe/