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5 Ingredient Lemon Magic Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 12 reviews
  • Author: Jessica
  • Prep Time: 15 minutes
  • Cook Time: 1 hour 5 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: 12 slices
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This 5 Ingredient Lemon Magic Cake is a unique dessert that magically separates into three distinct layers as it bakes: a light sponge on top, a creamy custard in the middle, and a moist flan-like layer at the bottom. With just 5 simple ingredients and easy-to-follow steps, this lemon-flavored cake impresses with its delicate texture and tangy zest, perfect for serving as a delightful treat for any occasion.

Ingredients

Eggs

  • 4 large eggs, whites and yolks separated

Dry Ingredients

  • 3/4 cup (96 g) all purpose flour
  • 3/4 cup (148 g) granulated white sugar

Wet Ingredients

  • 2 cups (16 fl oz / 473 ml) low fat milk (1% or 2%), divided
  • 5 tsp (10 g) lemon zest, about 2 large lemons

Instructions

  1. Preheat Oven and Prepare Pan: Preheat the oven to 325°F (163°C). Line an 8 x 8 inch baking pan with parchment paper, leaving overhang on the sides for easy cake removal later. Ensure the oven is fully preheated before moving on.
  2. Combine Egg Yolks, Flour, Sugar, and Milk: In a large mixing bowl, add the egg yolks, flour, sugar, and 1/2 cup (4 fl oz) of milk. Beat on high speed until the batter is smooth and free of flour lumps. Then add the remaining 1 1/2 cups of milk and mix on medium-low speed until fully incorporated. The batter will be very thin.
  3. Beat Egg Whites: In a separate, completely clean bowl, beat the egg whites on medium-high speed until stiff peaks form. Make sure there is no grease or fat in the bowl or on beaters.
  4. Fold Egg Whites into Batter: Gently fold one third of the egg whites into the batter using a spatula, swirling and folding from the bottom to ensure full incorporation. Repeat this process with the next third, then the final third, allowing some lumps of egg whites to remain, as they will be broken down when adding the lemon zest.
  5. Add Lemon Zest: Gently stir the lemon zest into the batter last to avoid premature curdling. The batter should appear slightly curdled after adding zest.
  6. Bake the Cake: Pour the batter into the prepared pan and bake for 60-65 minutes, until evenly golden on top and the cake is set. If unsure, bake a few extra minutes to prevent deflation later.
  7. Rest and Cool in Oven: After baking, turn off the oven but leave the cake inside for 5 minutes to gently deflate.
  8. Remove and Cool Completely: Remove the cake from the oven and let it cool completely at room temperature. Once cooled, refrigerate for several hours or overnight to allow flavors to develop and layers to firm up.
  9. Serve: Optionally dust with powdered sugar before slicing with a large sharp knife. Serve chilled or at room temperature. Store leftover cake in the fridge.

Notes

  • Beat egg whites only after the rest of the batter is ready and fold them in immediately to avoid weeping.
  • The cake will have a strong eggy taste immediately after baking but flavors mellow significantly after refrigeration.
  • Do not use lemon juice as it prevents proper separation of the cake layers; stick to lemon zest only for flavor.
  • Preheat the oven fully before finishing the batter to ensure immediate baking and proper layer formation.
  • Low fat milk is recommended as whole milk yields a thinner bottom cake layer.
  • Texture differences: freshly baked cake has a light sponge on top and a softer middle and bottom layers; after chilling overnight, the middle custard firms and the bottom becomes more like a moist pie crust.
  • Store leftovers in the fridge to maintain texture and freshness.

Find it online: https://dishrise.com/5-ingredient-lemon-magic-cake-recipe/