Lemon Magic Cake – One simple batter that transforms into a 3 layer cake – pure magic. The ever popular magic cake, now in lemon flavor!
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.
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
- Preheat Oven – Preheat oven to 325 F degrees. Grease an 8 inch x 8 inch baking dish or line it with parchment paper.
- 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.
- 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.
- 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.
- 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.
- Cool & Serve – Sprinkle some powdered sugar on top, after the cake has cooled. Serve.
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!
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
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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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
Recipe Notes
- Store leftover magic cake in the fridge for up to 1 week or in the freezer for up to 3 months.
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
Hey what kind of Sugar do you use
Just regular granulated sugar.
My cake had one layer. It was very good but I really wanted to see the layers. I followed the directions precisely but used a cashew almond milk which has never had an effect on other cakes I have made.
Hi, quick question! Has anyone tried to make this gluten free? Sorry, I’d love to make this but I can’t have gluten and the thought of it sitting there looking delicious but not being able to have a bit is not great 😂
Loved this, the recipe was a complete success!
Can almond milk be used? Also, is there any icing or glaze you’d recommend?
Yes you can use almond milk! In my opinion, the dessert is stunning on it’s own and is a standout when it comes to cakes, so I don’t use an icing or glaze on it! You could use a simple lemon glaze if you’d like, but I don’t think it needs one!
This may be a silly question…is the half a cup of butter before or after it’s melted? Making this Christmas Eve and trying to convert the measurements 🙂 thanks!
Just half a cup of butter melted 🙂 It’s the same before or after in terms of volume.
would using 1% or even a dairy free milk work?
Yes, it should be fine.
This was delicious. Very light and tasty. Personally I’d like a little more lemon flavor. Could I add a little more lemon juice and take away some of the milk?
Absolutely!
Hi Joanna, can I half the recipe? What size pan should I use? Thank you.
I think you should be able to, I see they have 4×4 pans (https://amzn.to/2G3RBdO) so if you have that, that would be your best option. Otherwise a loaf pan might work.
Thank you Joanna for your prompt response. Really appreciate it 😊.
In the video the cake came out very browned, and your description and photo are barely browned. Is there such a variance in results?
The cake in the video is for the regular magic cake, but yeah there could be variance, you have to check it and see how it jiggles.
Sorry dumb question do I leave it in the pan to cool then take it out? I want to also thank you. I usually print the recipe then go back thru the notes to write any hints down on the printed copy, I got the recipe sat down went back looked at everything, Eg. lukewarm milk, back to recipe copy and see you already did that all for me ON the recipe 👍🏼That was awesome thank you. Oh and I recently broke my 8×8 so u r sure 9×13 w work? If doubled.
Yeah let it cool in the pan for just a few minutes. I haven’t tried doubling it myself but a few readers have and have successfully made it in a 9×13 pan.
Has anyone tried this in individual silicone cups (ones you use for lava cakes)? I think individual servings could be very impressive on a dessert table. Maybe a mixture of this lemon, and the chocolate so guests have options. ?
Love magic cakes,chocolate my favourite,thinking of using Baileys Irish cream liquer in part with the milk do you think it will work.
I think so, I don’t see why not and I bet it would taste amazing!
Worked a treat used 250ml baileys ,taste subtle but it came thru
This cake is so delicious! I will be making it again often.
So easy, so tasty omg! I would have loved more lemony flavour so will try more lemon next time but am amazing! I cooked for 50 mins in my oven.
I want to make this as a surprise for my husband. Can I make it the day before? Or is it better on the day?
You can make it the day before, no problem!