Description
One batter, one pan, three magical layers — a fudgy base, a silky lemon custard middle, and a light sponge top. This lemon magic cake is bright, tangy, and completely irresistible. No complicated technique required.
Ingredients
- 4 large eggs, yolks and whites separated
- ¾ cup sugar (150g)
- ½ cup unsalted butter, melted (125g)
- 1 teaspoon vanilla extract
- ¾ cup all-purpose flour (115g)
- ¼ cup fresh lemon juice (60ml)
- Zest from one lemon
- 1¾ cup lukewarm milk (420ml)
- Icing sugar for dusting
Instructions
- Preheat oven to 325°F (160°C). Grease or line an 8×8 inch baking dish.
- Beat egg whites to stiff peaks. Set aside.
- Beat egg yolks with sugar until pale and fluffy. Add melted butter and vanilla. Beat 1 to 2 minutes more.
- Add flour and mix until incorporated.
- Add lemon juice and zest. Slowly pour in lukewarm milk while mixing on low. Batter will be very thin.
- Fold egg whites in three additions. Leave visible white lumps in the batter — do not fully incorporate.
- Pour into prepared dish. Bake 45 to 50 minutes until top is golden and center has only a slight wobble.
- Cool completely. Dust with icing sugar before serving.
Notes
- Lukewarm milk is essential — cold milk causes the butter to seize.
- Do not fully fold in the egg whites. White lumps create the sponge top layer.
- The cake will look underdone when it comes out — the custard sets as it cools.
- This cake is better the next day. Make ahead and refrigerate overnight.
- Dust with icing sugar only right before serving, not before.