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Lemon Magic Cake
This incredibly delightful Lemon Magic Cake is not only bursting with zesty lemon flavor, but it also creates its own layers as it bakes. That's right! With just one batter, this cake forms into a fluffy, airy top, a creamy custard center, and a dense, moist base.
Prep Time
15 mins
Cook Time
1 hr 15 mins
Total Time
1 hr 25 mins
Servings: 9
Calories: 247 kcal
Course:
Dessert
Cuisine:
Romanian
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
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.
Cup of Yum
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 9x13 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
Serving
1slice
Calories
247kcal
(12%)
Carbohydrates
28g
(9%)
Protein
5g
(10%)
Fat
13g
(20%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
0.5g
Cholesterol
104mg
(35%)
Sodium
51mg
(2%)
Potassium
116mg
(3%)
Fiber
0.4g
(2%)
Sugar
19g
(38%)
Vitamin A
469IU
(9%)
Vitamin C
4mg
(4%)
Calcium
73mg
(7%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 9Serving
Amount Per Serving
Calories 247
% 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.