Lemon Magic Cake
User Reviews
4.5
Lemon Magic Cake
Description
This cake involves beating egg yolks with sugar to a fluffy consistency before incorporating melted butter, vanilla, and then combining flour, lemon juice, and lemon zest. Lukewarm milk is gradually mixed in for moisture, and stiff egg whites are folded in cautiously to maintain airiness. The batter is poured into a prepared baking dish and baked at 325°F until lightly golden and set.
The lemon juice and zest provide a fresh citrus flavor that balances the sweetness and richness of the cake. The folding technique with the egg whites gives a light texture with visible egg white bits in the batter before baking, contributing to its signature delicate crumb and softness.
The cake is suited for casual or special occasions where a lightly flavored, airy dessert is desirable. It can be served as is or dusted with powdered sugar for a subtle sweetness and decorative touch.
Leftovers should be stored in the refrigerator for up to a week or frozen for longer keeping, preserving the cake’s moisture and texture.
Ingredients
- 4 egg 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
Instructions
- Preheat oven to 325°F (163°C). Grease a 8x8 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
- Use lukewarm milk warmed to about 95°F to 105°F to help create the cake's texture.
- When using a 9x13 inch pan, double the ingredient quantities to maintain cake proportions.
- Store leftovers refrigerated up to one week or freeze for up to three months for best quality.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9Serving
Amount Per Serving
Calories 247 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 247kcal | 12% |
| Carbohydrates | 28g | 9% |
| Protein | 5g | 10% |
| Fat | 13g | 20% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 104mg | 35% |
| Sodium | 51mg | 2% |
| Potassium | 116mg | 2% |
| Fiber | 0.4g | 2% |
| Sugar | 19g | 38% |
| Vitamin A | 469IU | 9% |
| Vitamin C | 4mg | 4% |
| Calcium | 73mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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