Last updated on September 29th, 2018 at 10:57 am
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!
Lemon Magic Cake
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
Notes
Nutrition
Can you please explain to me: is the milk in the recipe is regular milk or special.
Please be exact, so i can look for the right kind.
Thank you.
It’s just regular milk, I usually use 2% milk.
Can I use gluten free flour ?.
We’ve never used gluten free flour in this recipe but I don’t think it would work out for this version. You’d need to find a gluten free version- I suspect you’ll need some xanthan gum.
Can this cake be made ahead and frozen, or is it best to make right before serving? Do you serve it chilled?
This is best served chilled because of the custard layer. If you make sure to freeze this nice and airtight to the cake layer doesn’t get soggy, you’ll be okay.
please let me now the the meusure in grams dont now cups
At the bottom of the list of ingredients there’s an option to view the recipe in metric measurements.
Can I use salted butter in your manic cake recipes?
We’ve never used salted butter in these cakes before so I’m not 100% sure if it would affect the layers, but I don’t see why not. Since there’s 1/2 a cup of butter you may taste the salt a bit.
Can you freeze this lemon magic cake?
For sure. This cake will last 4-6 months in the freezer.
Can the Magic Lemon cake be made with coconut by adding a cup of sweetend coconut flakes?
You can, you can try the recipe for Impossible coconut pie, which is similar in ingredients, but different method for making it.