What Is “Lemon” Magic Cake?
Ah, Lemon Magic Cake. A dessert that exudes an air of mystique and captivates the senses with its delightful, zesty flavor. As you take a bite, the soft, fluffy top layer melts in your mouth, while the rich, creamy custard center embraces your palate. It’s an experience that can only be described as transcendent, and it all begins with a simple batter. The true magic of this cake lies in its preparation. With just a handful of ordinary ingredients, you create an extraordinary transformation. As it bakes, the batter undergoes a metamorphosis, separating into 3 distinct layers that each possess their own unique charm. It is the perfect example of culinary alchemy, turning simple components into a symphony of flavor and texture. The Lemon Magic Cake, a dessert as enchanting as its name suggests, is more than just a treat for the taste buds. It is a testament to the wonder of baking and the inherent beauty in taking something simple and creating a masterpiece. And so, my friends, it is with great pleasure that I encourage you to embark on this delightful journey, and indulge in the magic that is Lemon Magic Cake.
Eggs – You will need some fresh large eggs that are at room temperature. They will also need to be separated. Sugar – Simple white granulated sugar is used to sweeten the batter. Butter – Always use unsalted butter in baking to control the amount of added salt. Vanilla Extract – Use pure vanilla extract for the best flavor. Flour – Basic all-purpose flour is all you need. Milk – Any kind of milk will work including dairy-free but it must be lukewarm. Lemon – You’ll need both lemon juice and lemon zest for that delicious lemon flavor. Use more zest if you want to more lemon flavor. Powdered Sugar – It’s used to dust the cake at the end.
If you’ve made my classic Magic Cake then you know that magic cakes are both super easy to make and downright amazing! The most important part is how you whip the egg whites and blend them into the batter. But if you follow my simple instructions you will have no problem at all making this delicious cake! To start, preheat your oven temperature to 325°F (163°C) so that it’s already hot once the cake batter is ready. Then grease an 8-inch square baking pan or line it with parchment paper. Lining it with parchment paper also makes it easier to remove from the pan. First, separate all the eggs and then put the egg whites into the bowl of a stand mixer. Then whip the whites with the whisk attachment until they form stiff peaks. However, if you notice that the whites are just not going from soft peaks to stiff peaks you can add ½ teaspoon cream of tartar and they should stiffen right up. This step can also be done with an electric mixer or by hand using a whisk. Then once the whites are whipped, transfer them to a different bowl and set them aside for now. To begin the batter, beat the egg yolks together with the sugar in the bowl of your stand mixer until it’s a light and fluffy mixture. You can also use an electric mixer or do this by hand. Then add the melted butter along with the vanilla extract and beat the batter for another 2 minutes. Now, add the flour and continue mixing until it’s fully incorporated into the batter. Next, let’s make this cake lemon and custardy! First, mix the lemon juice and lemon zest into the batter. Now, you’ll add the milk but you need to do it slowly by adding a little at a time and then beating it into the batter until it’s fully combined. For this step, use a rubber spatula or whisk to gently fold a third of the egg whites into the batter just until almost combined. Then repeat this step 2 more times. After all the egg whites are added there should still be some steaks of the egg whites floating around in the batter. After the batter is complete, pour it into the prepared cake pan. Now, put the cake into the oven to bake for 40 to 70 minutes or until the top is lightly golden brown. The baking time can vary greatly depending on your oven, so I recommend checking the cake at 40 minutes. When done the cake will be just slightly jiggly but firm to the touch. Once the lemon magic cake is ready, remove it from the oven and let it completely cool in the pan to set. Then dust it with some powdered sugar and serve.
Storage
To maintain the ethereal quality of your Lemon Magic Cake, it’s best to store it in the refrigerator, covered with plastic wrap or in an airtight container. This will keep the cake fresh and the flavors vibrant for up to 4 days.
Other Delicious Cakes To Try
Magic Cake Nutella Magic Cake Butterscotch Magic Cake Chocolate Magic Cake Pumpkin Magic Cake Magic Flan Cake
