Lemon Magic Cake
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Lemon Magic Cake – one simple batter that turns into a 3 layer cake. Simply magical. The popular magic cake now in lemon flavor.
You my friends asked for it, so here it is.
Lemon Magic Cake!
Another great flavor to add to my collection of magic cake recipes. I’m still trying to decide which one is my favorite. Right now I think there is a tie between this lemon version and the chocolate version. I might choose this one because I really love lemon flavored cakes. Don’t get me wrong, I also love my chocolate, but there’s just something refreshing about this lemon magic cake.
Maybe because it’s summer. I’m glad I tried this because this cake is very special, it’s so light and delicate, truly delicious and one of my favorite cakes of all time. Maybe not a cake in the traditional meaning of the word cake but truly a fabulous dessert.
So many of you have written to me and asked how to make a lemon version that I just couldn’t resist. Many of you have also asked for different flavors as well, such as a coffee version or a peanut butter version. Maybe I’ll try those too sometime, but for now let’s enjoy this lemon magic cake.
Every time I make this cake I try and think of all your questions. One common question is regarding the egg whites and how to fold them in. When you add the egg whites to the batter, don’t fold the egg whites in completely so that it’s a smooth batter. You need to leave those white bits in there. I just removed the whisk from the mixer and used that to fold in the egg whites for about 10 seconds. Also the baking time probably has a lot to do with how the layers turn out. I baked this lemon cake for exactly 70 minutes and as you can see after 70 minutes it’s still not totally golden brown on top, but I touched the top and it seemed firm enough. That’s how you know when it’s done. Make sure it’s firm to the touch, and not jiggly. If it’s jiggly it’s not cooked completely.
Many of you have also asked regarding the baking time. Some people have said that after 40 or 45 minutes the cake is done, so I really believe that each oven is different. My oven is about 4 years old and it takes 70 minutes. I used to have an older oven and it still took 70 minutes, so I can’t really speak to the cake being done after 45 minutes.
The important thing to remember is that the cake needs to be a bit golden on top and firm to the touch. Also I have made it once in a bigger pan other than the 8×8 inch square pan and it did not turn into 3 layers, so I believe that if the batter is not high enough there won’t be enough batter to turn into the 3 layers. So if you choose to make this in a 9×13 inch pan, I strongly suggest to double the ingredients.
Another thing that I did different this time is instead of just spraying cooking spray or buttering the baking dish, I lined it with parchment paper, leaving extra on the sides so that it’s easy to just lift it up. This way there is no confusion as how to take the cake out.
OTHER MAGIC CAKES TO TRY:
- Nutella Magic Cake
- Magic Cake
- Butterscotch Magic Cake
- Chocolate Magic Cake
- Pumpkin Magic Cake
- Magic Flan Cake
If you try this recipe, please let us know! Leave a comment, rate it and tag a photo #jocooks on Instagram so we can see it. I always love to see what you guys come up with!
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Lemon Magic Cake
Prep: 15 mins
Cook: 1 hr 10 mins
Total: 1 hr 25 mins
Serves: 9
Lemon Magic Cake - one simple batter that turns into a 3 layer cake. Simply magical. The popular magic cake now in lemon flavor.
Ingredients
- 4 eggs at room temperature, separate yolks from whites
- 1 tsp vanilla extract
- 3/4 cup sugar
- 1/2 cup butter unsalted, melted
- 3/4 cup all-purpose flour
- 1 3/4 cup milk lukewarm
- 1/4 cup lemon juice freshly squeezed
- 2 tbsp lemon zest
- powdered sugar for dusting cake
Instructions
- Preheat oven to 325 F degrees. Grease a 8 inch x 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. Add butter and vanilla extract and continue beating for another minute or two after which you can add the flour and mix it in until fully incorporated.
- 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.
Video
Recipe Notes
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
★ Did you make this recipe? Don't forget to give it a star rating below!
Nutrition Information:
Calories: 253kcal (13%)Carbohydrates: 27g (9%)Protein: 5g (10%)Fat: 13g (20%)Saturated Fat: 7g (44%)Cholesterol: 104mg (35%)Sodium: 50mg (2%)Potassium: 107mg (3%)Sugar: 19g (21%)Vitamin A: 500IU (10%)Vitamin C: 4.4mg (5%)Calcium: 71mg (7%)Iron: 0.8mg (4%)
Nutrition Facts
Lemon Magic Cake
Amount Per Serving
Calories 253
Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 7g44%
Cholesterol 104mg35%
Sodium 50mg2%
Potassium 107mg3%
Carbohydrates 27g9%
Sugar 19g21%
Protein 5g10%
Vitamin A 500IU10%
Vitamin C 4.4mg5%
Calcium 71mg7%
Iron 0.8mg4%
* Percent Daily Values are based on a 2000 calorie diet.
Donna R says
I’m wondering if gluten free flour and a nut milk would work? I’m almost willing to make as the recipe states it looks delicious!
jo says
I haven’t tried it with gluten free flour, so I’m not sure of the results, however some readers have and have been successful at it.
Donna Ronan says
Thank you! I will let you know how it turns out.
Mariana S says
Made it yesterday: it tastes amazing! Will definitely try the original recipe soon. My baking dish had different dimensions altogether, so it was very difficult to fully cook (no jiggle) without burning the top. Ended up too deep for the 3 layers (though we got a solid 2, which I was down for), next time I’ll try with 2/3 of the recipe and see what happens. Thanks for the very clear recipe, this was my first lemon dessert! <3
Jacqueline debest says
Im making it as i type . Loved the ingredients but worried too much milk as it was really soupy.. The top is lumpy as well .. I guess thats what the icing sugar in the end is for.. hoping for good results….its gonna be a while….about 40 mins. light fluffy .. i dont think i mixed it as evenly as i could have but wow … love it hot out of the oven…
Jo Cooks Team says
Yes it makes quite a thin batter! That’s how we get those magical layers to be able to form. We’re so glad it turned out for you 🙂
Jack Kelly says
Excellent recipe!
Angel.Phillips says
Can I use wax paper instead of parchment paper?
Jo Cooks Team 2 says
You can only use wax paper in replacement of parchment paper when you aren’t cooking with heat. You shouldn’t use wax paper to line baking sheets, cake pans or put it in a hot oven because as the name suggest, it is coated in a wax (usually a soybean or paraffin wax)
Diane says
Can you make this in individual ramikens?
Jo Cooks Team 2 says
You can but you may need to adjust the baking time. I like making this in the 8×8 inch square pan so when its cut into pieces you can see the layers!
Teri says
This looks amazing and I want to try this tonight! Will adding cream of tartar to the egg whites do anything positive or negative?
Jo Cooks Team says
We’ve never tried that so it may mess with how the cake turns out!
Melissa Ribar says
I have made the plain, the chocolate, and the peanut butter every time i have used a pinch of cream of tartar, comes out perfectly every time
Dolce14 says
Delicious! I’ll probably do 65 mins in my oven next time. Thank you 😊
Santa Giordan says
My friends loved it. Only problem was when I doubled the recipe it was too much for my 9×13 tin so I had to put excess in another tin. Perhaps depth of tin needed to be mentioned
Therese says
I’m lactose intolerant so instead of using butter can I use coconut oil and lactose free milk? With all your sweets, desserts, etc… am I able to substitute dairy with lactose free?
jo says
I know with some recipes it works, just not sure with this one, as I haven’t tried it myself. I think it should be fine, just not absolutely sure if it will separate into the 3 layers.
Marie says
How many servings is this information based on?
jo says
9 servings!
Renee Canfield says
Wonderful recipe and tips for making this cake. My only question is does it need to be refrigerated?
jo says
Absolutely, it’s mostly milk, so it’s best to refrigerate it.
Nana Gauthier says
Can this be doubled and use a 9×13 pan? (Glass) Want to bring it to the beach to a friends house. Thank you.
Nicole Beaulieu says
Yes you can do that 🙂
Nana says
Thank you! Can’t wait to try this. Looks delicious.👍
Barbara Trayer says
How do you adjust the time if you double the recipe for 9×13 pan please
Jo Cooks Team says
I would start to look at the cake around 50 minutes. It may take up to 90 minutes, but every oven is different. Take it out of the oven when the top turns golden brown and is firm to the touch.