Lemon Magic Cake is an easy layered cake that includes a cake layer and a pudding layer that’s surprisingly constructed from just one batter!
A VERY SIMPLE HOMEMADE LEMON CAKE
This Lemon Magic Cake is the proper dessert that brings pops of spring and heat to your dessert desk. I like that you simply solely want a handful of elements to make this Lemon Cake from scratch but it appears to be like very decadent prefer it got here from a excessive finish bakery. The batter ‘magically’ separates itself into two layers (a pudding layer and a cake layer.) That is a type of truffles you’ll be able to simply whip up and it’ll completely impress your visitors!
FREQUENTLY ASKED QUESTIONS:
The magic is within the magical batter. Because it bakes, it separates right into a cake layer and a pudding, virtually custard like layer.
I used powdered sugar with a raspberry for a pop of pink coloration, however you can add a dollop of whipped cream, add just a few different berries, or serve with simply the powdered sugar. Any and all toppings can be divine.
I used this Bosch Stand Mixer (paid affiliate hyperlink). Nevertheless, this one will be dear, and any stand mixer or electrical hand mixer will work simply high quality. I wish to share in regards to the Bosch one as a result of so many individuals ask about it after they see the photographs. It’s a good mixer, however actually, I feel it’s overpriced. It simply appears to be like cool.
Positive, that is an simply adaptable dessert. As a substitute of lemon, strive orange or lime.
Sure. I’d say you can also make this as much as a day upfront to be sure to nonetheless have the perfect taste.
This cake will be left on the counter (coated) for as much as 2 days or preserve within the fridge for as much as 4 days.
I’m certain it might however I’ve not examined it and couldn’t inform you how lengthy it might take to bake. Should you strive it, please you should definitely come again and remark under!
Sure. So long as you wrap it properly to guard towards freezer burn, it may be frozen for as much as 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 excessive velocity, till they attain stiff peaks, about 2 minutes. If utilizing a stand mixer, take away crushed egg whites into one other bowl and put aside.
Then add egg yolks with the sugar into the blending bowl and blend till mild in coloration, scraping the bowl. About 2 minutes. Add melted (and barely cooled) butter and beat collectively for a minute or so.
Sift flour into combination, and mix at medium velocity, scraping the bowl. Add lemon juice, lemon extract and zest, and blend collectively. Regularly add warmed milk, and mix collectively, scraping the bowl. The batter can be very skinny.
Add the fluffy egg whites (a 3rd at a time), and gently fold them in with a spatula. Pour batter into the ready baking dish and bake for approx. 50 minutes, or till high is a light-weight golden coloration, and cake is agency to the contact. Test in 5 to 10 minutes earlier than, to make sure it doesn’t overbake.
Enable the cake to chill earlier than slicing and serving. Mud with powdered sugar and high with further lemon zest (elective).
CRAVING MORE RECIPES?
Forestall your display from going darkish
-
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 excessive velocity, till they attain stiff peaks, about 2 minutes. If utilizing a stand mixer, take away crushed egg whites into one other bowl and put aside.
-
Then add egg yolks with the sugar into the blending bowl and blend till mild in coloration, scraping the bowl. About 2 minutes.
-
Add melted (and barely cooled) butter and beat collectively for a minute or so.
-
Sift flour into combination, and mix at medium velocity, scraping the bowl.
-
Add lemon juice, lemon extract and zest, and blend collectively.
-
Regularly add warmed milk, and mix collectively, scraping the bowl. The batter can be very skinny.
-
Add the fluffy egg whites, a 3rd at a time, and gently fold them in with a spatula.
-
Pour batter into the ready baking dish and bake for roughly 50 minutes, or till high is a light-weight golden coloration, and cake is agency to the contact. Test in 5 to 10 minutes earlier than, to make sure it doesn’t overbake.
-
Enable the cake to chill earlier than slicing and serving. Mud with powdered sugar and high with further lemon zest (elective).
- Please check with my FAQ’s (Steadily Requested Questions) and ingredient record above for different substitutions or for the solutions to the commonest questions.
- As with all baked items, bake instances are simply estimates. Oven instances will differ. It will possibly rely upon many components like if you happen to used a steel or ceramic baking dish or a fuel or electrical oven or what rack you baked it on. It could take longer in your oven (or shorter) so all the time be sure to examine the cake. You understand your oven finest.
Energy: 298kcal | Carbohydrates: 36g | Protein: 6g | Fats: 15g | Sodium: 52mg | Fiber: 1g | Sugar: 26g
“The Nation Cook dinner” is just not a dietician or nutritionist, and any dietary info shared is an estimate. If calorie rely and different dietary values are essential to you, we advocate working the elements by means of whichever on-line dietary calculator you favor. Energy and different dietary values can differ fairly a bit relying on which manufacturers have been used.
