Lemon Magic Cake (Printable Version)
# What You'll Need:
→ Cake
01 -
4 large eggs at room temperature, yolks and whites separated
02 -
¾ cup granulated sugar
03 -
½ cup unsalted butter, melted
04 -
1 teaspoon vanilla extract
05 -
¾ cup all-purpose flour
06 -
¼ cup freshly squeezed lemon juice
07 -
2 tablespoons lemon zest
08 -
1¾ cups milk, warmed to 35-40°C
→ Finishing
09 -
Powdered sugar for dusting
# Step-by-Step Directions:
01 -
Preheat oven to 163°C. Grease an 8-inch square baking dish or line with parchment paper.
02 -
Beat the egg whites in a mixer until stiff peaks form. Transfer to a separate bowl and set aside.
03 -
Beat egg yolks with sugar until light and fluffy. Add melted butter and vanilla extract, continuing to beat for 1-2 minutes until well incorporated.
04 -
Incorporate flour into the batter, mixing until smooth and well combined.
05 -
Mix in lemon juice and lemon zest. Gradually add the warmed milk, beating until all ingredients are thoroughly combined.
06 -
Gently fold in the whipped egg whites one-third at a time using a spatula or whisk. The batter should still contain visible white streaks when complete.
07 -
Pour batter into the prepared baking dish and bake for 40-70 minutes, until the top is lightly golden and the cake feels firm to the touch. Baking time may vary significantly depending on your oven.
08 -
Allow cake to cool completely. Dust with powdered sugar, then cut into squares before serving.
# Helpful Notes:
01 -
The magic in this cake comes from its self-forming three distinct layers during baking: a fluffy top, creamy custard center, and dense base.
02 -
To double the recipe for a 9×13 inch pan, use twice the quantity of all ingredients.
03 -
Store in the refrigerator for up to 1 week or freeze for up to 3 months.