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Home / Recipes
1 hour 25 minutes
4.4 from 846 votes
330 Comments

Lemon Magic Cake

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  • 4508
by: Joanna Cismaru
10.01.20

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Lemon Magic Cake – One simple batter that transforms into a 3 layer cake – pure magic. The ever popular magic cake, now in lemon flavor!

a slice of lemon magic cake on a white plate

You asked for it, so you got it – 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 it’s a tie between this lemon version and the chocolate version. This one might be taking the lead, there’s just something so refreshing about the bright citrus flavor.

This lemon magic cake is so light and delicate, truly delicious and one of my favorite cakes to make. This cake will give Harry Potter a run for his money! That’s how magical it is.

What is a magic cake?

At first sight you might think this cake is a feat, having to make 3 separate batters to create 3 separate layers, that’s where you’re wrong! This cake is pure magic because it only requires one batter to achieve those gorgeous layers! You would almost think it’s witchcraft.

The batter is very thin, similar to a crepe batter, all you have to do is pour it into a baking dish, place it in the oven and watch the magic unfold! After about an hour you have a perfect 3 layer cake with the most delicious custard layer – magical.

magic cake in a square baking dish fresh out of the oven

Ingredients

Keep scrolling down to the printable recipe card for FULL ingredient amounts and instructions or click the “Jump to Recipe” button at the top of the page!

  • Eggs – Make sure they are at room temperature, separate the yolks from the whites!
  • Vanilla Extract
  • Sugar – Regular granulated!
  • Butter – I used unsalted, melted.
  • Flour – Trusty all-purpose flour!
  • Milk  – I used 2% – make sure it is lukewarm!
  • Lemon Juice – Freshly squeezed is ideal but use what you have!
  • Lemon Zest
  • Powdered Sugar – For dusting cake.

How to make lemon magic cake

  1. Preheat Oven – Preheat oven to 325 F degrees. Grease an 8 inch x 8 inch baking dish or line it with parchment paper.
  2. Mix Egg Whites – Separate eggs and add the egg whites to a mixer, mix until stiff. Place egg whites in a bowl and set aside.
  3. Make Yolk Mixture – Beat the egg yolks with the sugar until light. Add butter and vanilla extract and continue beating for another minute or two. Add the flour and mix until fully incorporated.
  4. Combine – Add lemon juice and lemon zest. Slowly start adding the milk and beat until everything is well mixed. 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. Some egg white will still be floating at the top of the batter, that’s ok.
  5. Bake – 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. *Note: The baking time could vary greatly depending on the oven, so take a peek at around 40 minutes and see how it looks.
  6. Cool & Serve – Sprinkle some powdered sugar on top, after the cake has cooled. Serve.
lemon magic cake cut into squares

Tips for making the perfect magic cake

Every time I make this cake, I think of all your questions! A lot of the time the layers don’t turn out and there may be a few reasons why. Here are some tips and tricks for the most commonly asked questions:

Egg Whites

One question I get a lot 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 removed the whisk from the mixer and used that to fold in the egg whites for about 10 seconds. 

Baking time

Many of you have also asked regarding the baking time. The baking time can have 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. Some people have said that after 40 or 45 minutes the cake is done, so I really believe that each oven is different.

  • One trick is to touch the top of the cake to see if it’s firm. Make sure it’s firm to the touch, and not jiggly. If it’s jiggly it’s not cooked completely.
  • The important thing to remember is that the cake needs to be a bit golden on top and firm to the touch.

Pan Size

I have also made this cake once in a bigger pan ( not the 8×8 inch square pan ) and it did not turn into 3 layers! I believe that if the batter is not high enough, there won’t be enough to transform into the 3 layers.

  • Tip: if you choose to make this in a 9×13 inch pan, I strongly suggest to double the ingredients!

Removing the Cake from the Pan

Something I did differently this time that helped make this easier:

  • Instead of 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. Easy!
a slice of lemon magic cake on a white plate garnished with mint

How to serve

Make sure your lemon magic cake is completely cooled before you dust the top with the powdered sugar. This dessert is stunning on it’s own and is a standout when it comes to cakes. The brightness of the lemon really adds a gorgeous flavor to this already magical cake. You can add some citrus zest as garnish to really make the presentation stand out.

How to store leftover magic cake

Store leftover magic cake in the fridge for up to 1 week or in the freezer for up to 3 months.

More Magic Cake Recipes:

  • Magic Cake
  • Nutella Magic Cake
  • Butterscotch Magic Cake
  • Chocolate Magic Cake
  • Pumpkin Magic Cake
  • Magic Flan Cake
a slice of lemon magic cake on a white plate

Looking for more cake recipes? Try these!

  • Limoncello Lemon Cake
  • Flourless Chocolate Cake
  • Coconut Cake
  • Pecan Pie Cheesecake
  • Red Velour Cake
  • Easy Strawberry Cake
  • Tres Leches
  • The Best Chocolate Cake
  • Easy Texas Sheet Cake
  • Chocolate Swiss Roll
  • Creme Brulee Cheesecake Bars
  • Peach Upside Down Cake
  • German Chocolate Cake

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side view shot of a slice of lemon magic cake on a plate

Lemon Magic Cake

4.4 from 846 votes
Prep: 15 mins
Cook: 1 hr 10 mins
Total: 1 hr 25 mins
Author: Joanna Cismaru
Serves: 9
Print Pin Rate
Lemon Magic Cake – One simple batter that transforms into a 3 layer cake – pure magic. The ever popular magic cake, now in lemon flavor!

Equipment

  • KitchenAid Hand Mixer
  • 8-inch Square Cake Pan
  • 6-Inch Stainless Steel Whisk

Ingredients

  • 4 eggs at room temperature, separate yolks from whites
  • 1 teaspoon 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 tablespoon lemon zest
  • powdered sugar for dusting cake
US Customary – Metric

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

  1. Note: Above video is for the original magic cake, not for the lemon version.
  2. Store leftover magic cake in the fridge for up to 1 week or in the freezer for up to 3 months.
  3. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.

Nutrition Information:

Serving: 1sliceCalories: 253kcal (13%)Carbohydrates: 28g (9%)Protein: 5g (10%)Fat: 14g (22%)Saturated Fat: 8g (50%)Cholesterol: 105mg (35%)Sodium: 50mg (2%)Potassium: 108mg (3%)Fiber: 1g (4%)Sugar: 19g (21%)Vitamin A: 498IU (10%)Vitamin C: 4mg (5%)Calcium: 71mg (7%)Iron: 1mg (6%)
Course:Dessert
Cuisine:Romanian
Keyword:lemon magic cake, magic cake
Tried this recipe? Rate it belowtag @jocooks on instagram and hashtag it #jocooks!
  • 4508

Meet Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

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Comments

  1. Ellen says

    December 7, 2021 at 2:40 pm

    5 stars
    This was so good! I was a bit skeptical never having made a cake like this, but it turned out great. 55 minutes in my oven. Thanks so much for the recipe.

    Reply
    • Joanna Cismaru says

      December 7, 2021 at 2:50 pm

      My pleasure, glad you liked it!

      Reply
  2. Chels says

    August 15, 2021 at 9:21 pm

    has anyone added lemon extract to this recipe? I’m thinking about using half the amount of vanilla extract and half lemon extract. Making a birthday cake for a lemon LOVER!

    Reply
  3. Joanne says

    July 19, 2021 at 8:26 am

    2 stars
    Not that impressed with the results. I only got 2 layers and the bottom was a bit rubbery

    Reply
    • Jo Cooks Team AMJ says

      July 19, 2021 at 10:02 am

      When it turns out a bit rubbery it means it was overcooked. Make sure to not fold in the egg whites completely so you still get those egg white lines as a third layer.

      Reply
  4. Emily says

    July 18, 2021 at 8:33 am

    5 stars
    Brilliant recipe, really soft and delicious.

    Reply
  5. Ja says

    May 17, 2021 at 6:38 pm

    Hi Jo,

    Lemon Magic Cake enquiry.

    Can I use low fat lactose free milk?

    Also can I use gluten free flour and other flour like spelt or rice flour etc.

    Kind Regards,
    Ja

    Reply
    • Jo Cooks Team AMJ says

      May 18, 2021 at 9:11 am

      Hi Ja,

      We can’t advise on these substitutes since we haven’t made them ourselves, but we’ve read some googled answers that mention that while the cake did turn out ok, it did not have the same taste while substituting the milk, whereas for the flour it depends on the rising potential of the flour you use. So, our advice would be to do a bit of research if you’d like to try out new ingredients or experiment with what you wish to add to the recipe. Let us know how it turns out!

      Reply
      • Ellen says

        June 9, 2021 at 1:42 pm

        Will this work with an 8inch round pan?

      • Joanna Cismaru says

        June 9, 2021 at 2:11 pm

        Yes, but make sure you line it with parchment paper.

    • Kbrads says

      June 3, 2021 at 11:01 pm

      Hi Ja,
      I would suggest lactose free full fat milk would be better. The fat in the milk would help to set the custard part of the cake. The enzyme to break down the lactose should not affect your results. I have used lactose free whole milk in many recipes succesfully

      Reply
  6. Erika says

    May 8, 2021 at 7:28 pm

    I love this recipe the only issue I have with the video that no where in the video it shows when the zest and lemon juice was added I had to read the recipe.

    Reply
    • Joanna Cismaru says

      May 9, 2021 at 10:32 am

      That’s because the video is for the original magic cake, to basically show the process of making this. I put a note there, to not confuse people.

      Reply
  7. Lin Cripps says

    May 3, 2021 at 3:30 pm

    I have made several versions of this cake and loved them. Could I make it a blueberry version, and how, please.

    Reply
  8. Karolyn says

    April 22, 2021 at 3:08 pm

    5 stars
    I made this cake for a special lunch with friends. It was amazing , light. Fresh and not too sweet. It was a big hit!! I did use the juice and zest from a large lemon to give it a stronger lemon flavor.

    Reply
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Joanna Cismaru

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I'm Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

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