Lemon Magic Cake

Lemon Magic Cake!

Another great flavor to add to my collection of magic cake recipes. I’m still trying to decide which one is my favorite. Right now I think there is a tie between this lemon version and the chocolate version. I might choose this one because I really love lemon flavored cakes. Don’t get me wrong, I also love my chocolate, but there’s just something refreshing about this lemon magic cake.

Maybe because it’s summer.  I’m glad I tried this because this cake is very special, it’s so light and delicate, truly delicious and one of my favorite cakes of all time. Maybe not a cake in the traditional meaning of the word cake but truly a fabulous dessert.

So many of you have written to me and asked how to make a lemon version that I just couldn’t resist. Many of you have also asked for different flavors as well, such as a coffee version or a peanut butter version. Maybe I’ll try those too sometime, but for now let’s enjoy this lemon magic cake.

Every time I make this cake I try and think of all your questions. One common question is regarding the egg whites and how to fold them in. When you add the egg whites to the batter, don’t fold the egg whites in completely so that it’s a smooth batter. You need to leave those white bits in there. I just removed the whisk from the mixer and used that to fold in the egg whites for about 10 seconds. Also the baking time probably has a lot to do with how the layers turn out. I baked this lemon cake for exactly 70 minutes and as you can see after 70 minutes it’s still not totally golden brown on top, but I touched the top and it seemed firm enough. That’s how you know when it’s done. Make sure it’s firm to the touch, and not jiggly. If it’s jiggly it’s not cooked completely.

Ingredients

• 4 eggs at room temperature, separate yolks from whites
• 1 tsp vanilla extract
• 3/4 cup sugar
• 1/2 cup butter unsalted, melted
• 3/4 cup all-purpose flour
• 1 3/4 cup milk lukewarm
• 1/4 cup lemon juice freshly squeezed
• 2 tbsp lemon zest
• powdered sugar for dusting cake
• US Customary - Metric

Instructions

1. Preheat oven to 325 F degrees. Grease a 8 inch x 8 inch baking dish or line it with parchment paper.
2. 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.
3. Beat the egg yolks with the sugar until light. Add butter and vanilla extract and continue beating for another minute or two after which you can add the flour and mix it in until fully incorporated.
4. Add lemon juice and lemon zest then slowly start adding the milk and beat until everything is well mixed together. 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.
5. 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.
6. Sprinkle some powdered sugar after cake has cooled.

Recipe Notes
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.

thanks done share recipes to : https://www.jocooks.com/recipes/lemon-magic-cake/

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