This lemon magic cake is called this way because when it is made, it seems that everything has gone wrong, and that the result is not going to be good. But the magic happens inside the oven. And this is because inside the oven, the ingredients of this dessert separate and then form two layers that can be seen once everything is ready.
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The layer that forms at the bottom is similar to a lemon custard, and the top is a very airy lemon cake or biscuit, which is very soft. The result is these soft lemon bars, which have a fragile texture. They are moist and very soft, and with a mild flavor that is not too sweet, which I find to be great.
This recipe is something easy and simple to make. It is also something quick to make, because everything is to make one batter that it is then cooked in the oven and that’s it.
This lemon magic cake, like almost all lemon desserts, from our point of view can also be made with lime, the only thing is that the flavor will change a little, because lemons and limes have distinctly different flavors of course. In fact, perhaps the best idea is to mix lime and lemon together for this recipe.
This is one of those desserts that, for me, is perfect with a cup of tea, and would actually look very nice for a get-together with friends or close people, for an afternoon snack, or tea time.
At the end, we put some powdered sugar on top to decorate and give them some extra sweetness, and that’s it!
If you like this recipe, you have to check out our lemon cookies, you are going to love them!
Lemon magic cake
Ingredients
- 4 eggs, big, yolks and egg whites separated
- 3/4 C (5.29 oz) (150 gr) white sugar
- 1/2 C (3.95 oz) (112 gr) unsalted butter, melted
- 3/4 C (3.42 oz) (97 gr) all purpouse flour, sifted
- 2 C (16,20 fl oz) (480 ml) whole milk, at room temperature
- 1/4 C (2 fl oz) (60 ml) natural lime or lemon juice
- 2 tbsp lime or lemon zest
- Confectioners sugar, for decorating
Instructions
- Preheat the oven to 320º F (160° C). Grease and line a square baking pan of approximately 7.80 inches (20 cm) with parchment paper
- Crack open the eggs and place the whites in a clean medium bowl and the yolks in a large bowl. With an electric mixer or a hand whisk, beat the egg whites for 3 minutes until they begin to form stiff peaks. Set aside until needed.
- Separately, with the same electric mixer or hand whisk, beat the egg yolks with the sugar for 3-4 minutes until they become lighter in color and fluffier.
- Add the melted butter and beat for 1 more minute until blended. Then add the flour (previously sifted) and beat for 30 seconds until you get a smooth and homogeneous mixture.
- Continue beating the egg yolks, and in the meantime add little by little the milk with the lemon juice and zest. Beat for 30 seconds more until all ingredients are incorporated.
- Using a rubber spatula fold in the beaten egg whites in three separate additions, doing folding motions very carefully so as not to lower the whipped egg whites.
- Once the batter is ready, pour it into the pan and even it out with the spatula so that it covers the entire surface. Bake the cake for 40 minutes to 1 hour or until the top is lightly browned and the cake is firm to the touch. The baking time can vary greatly depending on the oven, so keep checking the cake.
- Once the cake is ready, take it out of the oven, let it rest for 20 minutes inside the pan and then turn it out and let it cool for at least another 10 minutes. Decorate the cake with powdered sugar, cut it into 9 equal squares and it is ready.
