Directions:
1. Preheat the oven to 325°F (160°C). Line a 9-inch round cake pan with parchment paper and lightly grease the sides.
2. In a mixing bowl, beat the egg yolks with the sugar until light and fluffy.
3. Add the melted butter, water, vanilla extract, lemon zest, and lemon juice. Mix until combined.
4. Sift in the flour and mix until smooth.
5. Gradually whisk in the lukewarm milk. The batter will be thin.
6. In a separate bowl, beat the egg whites with a pinch of salt until stiff peaks form.
7. Gently fold the egg whites into the batter in three additions. Don’t overmix – lumps of egg white are fine.
8. Pour the batter into the prepared cake pan and bake for 50–60 minutes, or until the top is golden and the center is slightly jiggly.
9. Let the cake cool completely in the pan, then refrigerate for at least 2 hours.
10. Dust with powdered sugar and garnish with lemon slices before serving.
Prep Time: 20 minutes | Cooking Time: 55 minutes | Chill Time: 2 hours | Total Time: 3 hours 15 minutes
Kcal: 290 kcal | Servings: 8 servings
Tips & Serving Suggestions:
– Use organic lemons for best flavor and aroma.
– This cake is best served chilled for the full texture contrast.
– Add a touch of almond extract for a Mediterranean twist.
– Serve with whipped cream or a berry compote for extra flair.
Conclusion:
Creamy lemon magic cake is a soft, elegant dessert that surprises with every bite. Its layered texture and zesty flavor make it a refreshing and delightful end to any meal.
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