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side view shot of a slice of lemon magic cake on a plate
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4.45 from 850 votes

Lemon Magic Cake

This incredibly delightful Lemon Magic Cake is not only bursting with zesty lemon flavor, but it also creates its own layers as it bakes. That's right! With just one batter, this cake forms into a fluffy, airy top, a creamy custard center, and a dense, moist base.
Prep Time15 minutes
Cook Time1 hour 10 minutes
Total Time1 hour 25 minutes
Course: Dessert
Cuisine: Romanian
Keyword: lemon magic cake, magic cake
Servings: 9
Calories: 247kcal
Author: Joanna Cismaru

Equipment

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
US Customary - Metric

Instructions

  • Preheat oven to 325°F (163°C). Grease a 8x8 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.
    process shots showing how to make magic cake.
  • Beat the egg yolks with the sugar until light and fluffy.
    process shots showing how to make magic cake.
  • Add butter and vanilla extract and continue beating for another minute or two until well incorporated.
    process shots showing how to make magic cake.
  • Add the flour and mix until the batter is smooth and well combined.
    process shots showing how to make magic cake.
  • Add lemon juice and lemon zest then slowly start adding the milk and beat until everything is well mixed together.
    process shots showing how to make lemon magic cake.
  • 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.
    process shots showing how to make lemon magic cake.
  • 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.
    process shots showing how to make magic cake.
  • Sprinkle some powdered sugar after cake has cooled. Cut it into squares and serve.
    process shots showing how to make magic cake.

Video

Notes

  1. Note: Above video is for the original magic cake, not for the lemon version.
  2. *Lukewarm milk refers to milk that is warmed to a temperature between 95°F and 105°F (35°C to 40°C). 
  3. If you choose to make this in a 9x13 inch pan, I strongly suggest to double the ingredients!
  4. Store leftover magic cake in the fridge for up to 1 week or in the freezer for up to 3 months.

Nutrition

Serving: 1slice | Calories: 247kcal | Carbohydrates: 28g | Protein: 5g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 104mg | Sodium: 51mg | Potassium: 116mg | Fiber: 0.4g | Sugar: 19g | Vitamin A: 469IU | Vitamin C: 4mg | Calcium: 73mg | Iron: 1mg