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Lemon Magic Cake

This Lemon Magic Cake is a showstopper! With its light, fluffy top and creamy bottom, it’s bursting with zesty citrus flavor.
Prep Time15 minutes
Cook Time50 minutes
Total Time1 hour 5 minutes
Course: Dessert
Cuisine: American
Keyword: Citrus, Easy, Spring
Servings: 8 servings

Ingredients

For the Cake:

  • 4 large eggs (at room temperature, separated into yolks and whites)
  • 1 cup sugar
  • 1/2 cup unsalted butter (melted)
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1/2 cup lemon juice (freshly squeezed)
  • 2 tablespoons lemon zest
  • 1 cup milk (lukewarm)
  • Powdered sugar (for dusting the cake)

Instructions

How to Prepare Lemon Magic Cake:

  • Step 1: Prep Your Ingredients - Begin by ensuring your eggs are at room temperature. Separate the egg yolks from the whites and place them in separate bowls.
  • Step 2: Mix the Wet Ingredients - In a large mixing bowl, combine the egg yolks, sugar, melted butter, and vanilla extract. Whisk these ingredients together until fully combined and slightly creamy.
  • Step 3: Add the Dry Ingredients - Sift in the all-purpose flour, and continue mixing until no lumps remain. Slowly add the freshly squeezed lemon juice and lemon zest, stirring well to incorporate.
  • Step 4: Incorporate the Milk - Gradually pour in the lukewarm milk, mixing until the batter is smooth and well combined.
  • Step 5: Whip the Egg Whites - In another bowl, use an electric mixer to whip the egg whites until they form stiff peaks.
  • Step 6: Fold in the Egg Whites - Gently fold the whipped egg whites into the lemon batter to create the cake's magical layers.
  • Step 7: Bake the Cake - Pour the batter into the prepared baking pan and spread it evenly. Bake in the preheated oven for 40 to 50 minutes, or until the top is golden and a toothpick comes out clean.
  • Step 8: Cool and Dust - Allow the cake to cool completely in the pan and dust the top with powdered sugar before serving.

Equipment

  • Mixing Bowls
  • Electric Mixer
  • Spatula
  • 9x9-inch baking pan
  • Oven

Notes

  • Ensure your eggs are at room temperature for better volume.
  • Be careful not to overmix the batter after adding the egg whites.
  • Check the cake a few minutes early to prevent overbaking.