Lemon Magic Cake
Lemon Magic Cake is a simple layered cake featuring a cake layer and a pudding layer that is surprisingly made from only one batter!
A VERY SIMPLE HOMEMADE LEMON CAKE
This Lemon Magic Cake is the perfect dessert that brings pops of spring and warmth to your dessert table. I love that you only need a handful of ingredients to make this Lemon Cake from scratch yet it looks very decadent like it came from a high end bakery. The batter ‘magically’ separates itself into two layers (a pudding layer and a cake layer.) This is one of those cakes you can easily whip up and it will totally impress your guests!
FREQUENTLY ASKED QUESTIONS (FAQ’S)
The magic is in the magical batter. As it bakes, it separates into a cake layer and a pudding, almost custard like layer.
I used powdered sugar with a raspberry for a pop of red color, but you could add a dollop of whipped cream, add a few other berries, or serve with just the powdered sugar. Any and all toppings would be divine.
I used this Bosch Stand Mixer (paid affiliate link). However, this one can be pricey, and any stand mixer or electric hand mixer will work just fine. I like to share about the Bosch one because so many people ask about it when they see the photos. It is a nice mixer, but honestly, I think it is overpriced. It just looks cool.
Sure, this is an easily adaptable dessert. Instead of lemon, try orange or lime.
Yes. I’d say you can make this up to a day in advance to make sure you still have the best flavor.
This cake can be left on the counter (covered) for up to 2 days or keep in the refrigerator for up to 4 days.
I am sure it could but I have not tested it and couldn’t tell you how long it would take to bake. If you try it, please be sure to come back and comment below!
Yes. As long as you wrap it well to protect against freezer burn, it can be frozen for up to 3 months.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
HOW TO MAKE LEMON MAGIC CAKE
Preheat the oven to 325°F. Coat an 8×8-inch baking dish or springform pan with non-stick spray, or line with parchment paper. Separate egg whites from egg yolks. Beat whites in a mixing bowl on medium high speed, until they reach stiff peaks, about 2 minutes. If using a stand mixer, remove beaten egg whites into another bowl and set aside.
Then add egg yolks with the sugar into the mixing bowl and mix until light in color, scraping the bowl. About 2 minutes. Add melted (and slightly cooled) butter and beat together for a minute or so.
Sift flour into mixture, and blend at medium speed, scraping the bowl. Add lemon juice, lemon extract and zest, and mix together. Gradually add warmed milk, and blend together, scraping the bowl. The batter will be very thin.
Add the fluffy egg whites (a third at a time), and gently fold them in with a spatula. Pour batter into the prepared baking dish and bake for approx. 50 minutes, or until top is a light golden color, and cake is firm to the touch. Check in 5 to 10 minutes before, to ensure it doesn’t overbake.
Allow the cake to cool before slicing and serving. Dust with powdered sugar and top with additional lemon zest (optional).
CRAVING MORE RECIPES?
- Classic Lemon Bars
- Lemon Brownies
- Lemon Layer Cake
- Lemon Dream Cake
- Starbuck’s Lemon Loaf
- Lemon Lava Cake
- Lemon Poke Cake
- Lemon Blueberry Coffee Cake
- Pumpkin Pie Magic Cake (+Video)
- Magic Pumpkin Cake (+Video)
Lemon Magic Cake
Ingredients
- 5 large eggs
- 1 cup granulated sugar
- 10 Tablespoons unsalted butter, melted and allowed to cool slightly
- 1 cup all-purpose flour
- ⅓ 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
- ¼ cup powdered sugar (for dusting)
Instructions
- Preheat the oven to 325°F. Coat an 8×8-inch baking dish or springform pan with non-stick spray, or line with parchment paper.
- Separate egg whites from egg yolks. Beat whites in a mixing bowl on medium high speed, until they reach stiff peaks, about 2 minutes. If using a stand mixer, remove beaten egg whites into another bowl and set aside.
- Then add egg yolks with the sugar into the mixing bowl and mix until light in color, scraping the bowl. About 2 minutes.
- Add melted (and slightly cooled) butter and beat together for a minute or so.
- Sift flour into mixture, and blend at medium speed, scraping the bowl.
- Add lemon juice, lemon extract and zest, and mix together.
- Gradually add warmed milk, and blend together, scraping the bowl. The batter will be very thin.
- Add the fluffy egg whites, a third at a time, and gently fold them in with a spatula.
- Pour batter into the prepared baking dish and bake for approximately 50 minutes, or until top is a light golden color, and cake is firm to the touch. Check in 5 to 10 minutes before, to ensure it doesn’t overbake.
- Allow the cake to cool before slicing and serving. Dust with powdered sugar and top with additional lemon zest (optional).
Notes
- Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
- As with all baked goods, bake times are just estimates. Oven times will vary. It can depend on many factors like if you used a metal or ceramic baking dish or a gas or electric oven or what rack you baked it on. It may take longer in your oven (or shorter) so always make sure you check the cake. You know your oven best.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
Did you use a 9 inch springform pan?
I actually mention that in the instructions. It’s an 8-inch but if you only have a 9 inch, that will work fine. It’ll just come out a tiny bit thinner. 🙂