Lemon Magic Cake
This post may contain affiliate links. Please read my disclosure policy.
I’ve got a Lemon Magic Cake to share with you all that’s incredibly easy to make! This zesty, vibrant treat magically forms 3 layers from a single batter, creating an irresistible symphony of flavors and textures that’ll make your taste buds sing.
What Is “Lemon” Magic Cake?
Ah, Lemon Magic Cake. A dessert that exudes an air of mystique and captivates the senses with its delightful, zesty flavor. As you take a bite, the soft, fluffy top layer melts in your mouth, while the rich, creamy custard center embraces your palate. It’s an experience that can only be described as transcendent, and it all begins with a simple batter.
The true magic of this cake lies in its preparation. With just a handful of ordinary ingredients, you create an extraordinary transformation. As it bakes, the batter undergoes a metamorphosis, separating into 3 distinct layers that each possess their own unique charm. It is the perfect example of culinary alchemy, turning simple components into a symphony of flavor and texture.
The Lemon Magic Cake, a dessert as enchanting as its name suggests, is more than just a treat for the taste buds. It is a testament to the wonder of baking and the inherent beauty in taking something simple and creating a masterpiece. And so, my friends, it is with great pleasure that I encourage you to embark on this delightful journey, and indulge in the magic that is Lemon Magic Cake.
Why You’ll Loe This Lemon Magic Cake
- Easy Recipe! You just need a handful of basic ingredients to make one simple batter. That’s it! No need to make 3 batters for the different layers. That’s why it’s magic!
- Lemony Custard Cake! This yummy lemon cake is scrumptious with 3 distinct layers. A cakey top layer, a creamy custard middle layer, and a firm custard bottom layer
- Versatile Dessert! Lemon magic cake can be served at any function just the way it is, but it can also be dressed up a bit with some whipped cream and fresh berries.
- Eggs – You will need some fresh large eggs that are at room temperature. They will also need to be separated.
- Sugar – Simple white granulated sugar is used to sweeten the batter.
- Butter – Always use unsalted butter in baking to control the amount of added salt.
- Vanilla Extract – Use pure vanilla extract for the best flavor.
- Flour – Basic all-purpose flour is all you need.
- Milk – Any kind of milk will work including dairy-free but it must be lukewarm.
- Lemon – You’ll need both lemon juice and lemon zest for that delicious lemon flavor. Use more zest if you want to more lemon flavor.
- Powdered Sugar – It’s used to dust the cake at the end.
If you’ve made my classic Magic Cake then you know that magic cakes are both super easy to make and downright amazing! The most important part is how you whip the egg whites and blend them into the batter. But if you follow my simple instructions you will have no problem at all making this delicious cake!
To start, preheat your oven temperature to 325°F (163°C) so that it’s already hot once the cake batter is ready. Then grease an 8-inch square baking pan or line it with parchment paper. Lining it with parchment paper also makes it easier to remove from the pan.
First, separate all the eggs and then put the egg whites into the bowl of a stand mixer. Then whip the whites with the whisk attachment until they form stiff peaks. However, if you notice that the whites are just not going from soft peaks to stiff peaks you can add ½ teaspoon cream of tartar and they should stiffen right up. This step can also be done with an electric mixer or by hand using a whisk. Then once the whites are whipped, transfer them to a different bowl and set them aside for now.
To begin the batter, beat the egg yolks together with the sugar in the bowl of your stand mixer until it’s a light and fluffy mixture. You can also use an electric mixer or do this by hand.
Then add the melted butter along with the vanilla extract and beat the batter for another 2 minutes.
Now, add the flour and continue mixing until it’s fully incorporated into the batter.
Next, let’s make this cake lemon and custardy! First, mix the lemon juice and lemon zest into the batter. Now, you’ll add the milk but you need to do it slowly by adding a little at a time and then beating it into the batter until it’s fully combined.
For this step, use a rubber spatula or whisk to gently fold a third of the egg whites into the batter just until almost combined. Then repeat this step 2 more times. After all the egg whites are added there should still be some steaks of the egg whites floating around in the batter.
After the batter is complete, pour it into the prepared cake pan. Now, put the cake into the oven to bake for 40 to 70 minutes or until the top is lightly golden brown. The baking time can vary greatly depending on your oven, so I recommend checking the cake at 40 minutes. When done the cake will be just slightly jiggly but firm to the touch.
Once the lemon magic cake is ready, remove it from the oven and let it completely cool in the pan to set. Then dust it with some powdered sugar and serve.
Frequently Asked Questions
What is the secret behind Lemon Magic Cake’s distinct layers?
Ah, the magic lies in the batter itself. As it bakes, the batter undergoes a fascinating metamorphosis, separating into 3 distinctive layers – a light, fluffy top, a creamy custard center, and a dense, moist base. The key to this enchanting transformation is the combination of whipped egg whites and the gentle heat from the oven.
Can I use other citrus fruits in place of lemon?
Indeed, you can. The versatile nature of this cake allows you to experiment with other citrus fruits, such as orange or lime, imparting their unique flavors to create your own magical concoctions. Simply substitute the lemon zest and juice with the zest and juice of your preferred citrus fruit.
What is the best way to serve Lemon Magic Cake?
This cake is best served chilled, allowing the layers to settle and fully develop their individual textures. For an added touch of elegance, you may dust the top with a delicate layer of powdered sugar or garnish with a sprig of fresh mint or seasonal berries.
Can I make Lemon Magic Cake ahead of time?
Yes, my friends, you certainly can. In fact, preparing the cake a day in advance allows the flavors to meld and the layers to achieve their full potential. Simply follow the recipe, allow the cake to cool completely, and then refrigerate it overnight before serving.
Expert Tips
- Patience with the egg whites: When whipping the egg whites, it is important to exercise patience. You must achieve stiff peaks, which provide the structure and airiness needed for the light, fluffy top layer. Take your time and let the mixer work its magic until those peaks stand tall and proud.
- Gentle folding: Once your egg whites are whipped to perfection, it is essential to fold them gently into the batter. This delicate process ensures the air incorporated into the egg whites is preserved, contributing to the cake’s ethereal texture. Use a spatula and fold with a light hand, my friends.
- Sifting the flour: To attain a smooth, lump-free batter, it is wise to sift your flour before incorporating it into the mixture. This simple step removes any clumps and aerates the flour, leading to a more refined and tender crumb in your Lemon Magic Cake.
- Low and slow baking: The key to achieving the distinct layers in your Lemon Magic Cake lies in the baking process. A low oven temperature, around 325°F (163°C), and a longer baking time allow the batter to transform gradually, resulting in the magical separation of layers. Keep a watchful eye on your cake, and let it bake until the top is golden and the center is just set.
- Cooling and chilling: To ensure that your Lemon Magic Cake reaches its full potential, allow it to cool completely at room temperature after baking. This step helps the cake set properly and the layers to become more distinct. Once cooled, cover the cake and refrigerate it for a few hours, or even better, overnight. This chilling process not only enhances the cake’s texture but also allows the flavors to meld together, creating a harmonious balance of taste and texture in every bite.
Storage
To maintain the ethereal quality of your Lemon Magic Cake, it’s best to store it in the refrigerator, covered with plastic wrap or in an airtight container. This will keep the cake fresh and the flavors vibrant for up to 4 days.
Other Delicious Cakes To Try
- Magic Cake
- Nutella Magic Cake
- Butterscotch Magic Cake
- Chocolate Magic Cake
- Pumpkin Magic Cake
- Magic Flan Cake
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Lemon Magic Cake
Video
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)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Preheat oven to 325°F (163°C). Grease a 8×8 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
- 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 9×13 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
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
If you grease the pan instead of using parchment, how long do you let it cool after baking before trying to release it from the pan? Or, just leave it in the pan and serve from there?
I already answered your email. 🙂
I was wondering if I could add Limincello to make it boozy, or if it would affect the layer separation?
Adding Limoncello sounds like a fun twist! Just add a small amount to not affect the cake’s structure. Maybe start with a tablespoon or two. It’ll give a nice boozy kick without compromising those magical layers.
Can you use small silicone bundt cake molds with this recipe?
Absolutely! Silicone bundt cake molds can work for the lemon magic cake. Just keep an eye on the baking time as it might be shorter due to the smaller size.
by the recipe, it lacks that lemon “oomph”. Next time I’ll add either more lemon juice or add in a healthy amount of lemon extract to help compensate. the cake divided beautifully and was gorgeous!
Glad to hear it turned out beautifully! Your feedback about needing more lemon “oomph” is noted – adding more lemon juice or some extract in your next try sounds like a zesty plan! Thanks for trying the recipe.
Sounds so great I will sure try in a few days
I made this cake yesterday! Delish!!!!! Now, I don’t know where I saw 1 1/4 cups lemon juice, but that’s what I put in. The only difference it made was the egg whites were difficult to fold in, it formed the bottom, middle and top, and boy it was lemony, I love it! I baked it for 50 min. just the right amount of time. I will make it again but not with that much lemon juice, but more than what the recipe calls for. Thanks
It’s great to hear that you enjoyed the cake and embraced the extra lemony flavor! Your adventurous take on the recipe is a delightful reminder that sometimes mistakes turn into pleasant surprises. For next time, if you want a lemony kick without using 1 1/4 cups, you could try adding a bit of lemon zest along with the 1/4 cup of lemon juice that the recipe calls for. That should give you an enhanced lemon flavor without affecting the texture. Happy baking, and thanks for sharing your experience! 🍋
Made this yesterday, it was a hit! Easy to follow instructions. The only change I made was I added extra zest but that’s because I wanted a really strong lemon flavour. It was not too sweet and went well with vanilla Ice cream. Next time I think I will double the recipe as it was just too delicious and we all wanted more.
Hello Joanna, thank you for a lovely dessert recipe! I love lemony flavoured cakes and desserts. I made this cake yesterday. Very easy to make and delicious. I used a 20x20cm baking dish, which is slightly smaller than the 8inch recommended. I felt that the cake was a bit too flat and not as fluffy and light as I would have expected or liked it to be. However, I will try it again and use sunflower cooking oil instead. I find that recipes using butter are just a bit too dense and I also substitute the butter with the same amount of cooking oil. A much fluffier and light cake is the result thereof. And yes, I agree with Lisa, I always add a bit of salt, even though the recipe does not ask for it. Well, its Sunday today and I am going to give it a go again but using cooking oil instead. This is also a lovely hot pudding/dessert for winter. Thanks again!
Hi there! It’s great to hear that you enjoyed the lemon magic cake and are experimenting to make it even better suited to your tastes. Using a slightly smaller baking dish can certainly result in a denser cake, and it’s great to know you’re trying it again with oil substitution.
Sunflower oil is indeed known for creating a tender, fluffy texture in cakes. While butter provides a rich flavor, oil can make the cake lighter, so it could be a great swap in this case if that’s the texture you prefer.
I do encourage you to keep in mind that changing the fat in a recipe can subtly alter the flavor and texture, but the lemon should still shine through beautifully! Remember to keep the balance of wet to dry ingredients the same for the best results.
Adding a pinch of salt is a great tip! It can certainly help to enhance and balance out the sweet and tangy flavors of the cake.
I hope your next attempt turns out just as you like it. Baking is a wonderful process of discovery and tweaking, and it sounds like you’re well on your way.
Really easy to do and smells yummy can’t wait till it cools down
The layers were cool, and the cake is nice and light for summer. I didn’t find the lemon flavor strong enough, but I’m not sure how to fix that. Also, if I make it again, I would add a little bit of salt. I didn’t think about it while baking it, or I would have off the bat. I feel anything sweet is better with just a touch of salt to enhance flavors and make the taste less flat sweet.
To intensify the lemon flavor, you could add more lemon zest or a bit of lemon extract next time. Adding a pinch of salt is a great idea as well, as it can indeed enhance flavors and create a better balance with the sweetness. Happy baking!
Made this yesterday. Lemon is my favorite. I this certainly took care of my lemon craving! Mom even enjoyed it!
I love all things lemon! The more lemony the better! I made the cake yesterday. It came out light, and delicious! It didn’t look done at 40 min., so I went 10 more min. I might have over cooked it just a bit. Next time will go for 45 min.
Light, lemony, and so delicious. This is a perfect springtime anytime snack. It took the whole 70 minutes in my small oven, but turned out perfect.
Wondering if I could substitute almond flour (or a different flour) for all-purpose flour and would I use the same amount and would you still get the ‘magic’ layers if you do swap flours.
Substituting almond flour for all-purpose flour in a lemon magic cake is possible, but it may not yield the exact same “magic” layers due to its different properties. You can try using a 1:1 ratio of almond flour, but be aware that the texture and structure might be slightly different. For a better result, consider using a gluten-free all-purpose flour blend that mimics the properties of regular flour more closely.
Can almond milk (or other substitute) be used in this recipe?
Yes, you can use almond milk in a lemon magic cake as a substitute for regular milk. However, keep in mind that using almond milk may slightly alter the taste and texture of the cake. Almond milk tends to be thinner and has a nutty flavor compared to cow’s milk, so it may result in a slightly different taste and a less rich texture. If you’re okay with these changes, go ahead and use almond milk as a dairy-free alternative.