Lemon Magic Cake Recipe – Learn like a Pro: As we reveal the delicious recipe for Lemon Magic Cake, we invite you to a culinary trip filled with sweetness and magic.
Lemon Magic Cake Recipe – Learn like a Pro
This delicious treat shows how magic can happen in the kitchen, turning simple ingredients into layers of citrusy bliss. Let’s look into the magic behind making this tasty treat, along with some tips for getting it right and a sneak peek at how healthy it is.
Ingredients
- 4 large eggs, separated
- 1 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 1 cup all-purpose flour
- 2 cups milk, lukewarm
- 1/4 cup fresh lemon juice
- Zest of 1 lemon
- Powdered sugar, for dusting
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Instructions
Warm the oven up to 160°C (325°F). Or, line a 9×9-inch baking dish with parchment paper to make it easy to take out. Grease and flour it.
Put the egg yolks and sugar in a big bowl and beat them together until they are light and fluffy. Slowly add the melted butter to the egg yolk mixture while stirring all the time.
Add the flour and mix it in until the batter is smooth. The warmed milk should be added slowly, then the fresh lemon juice and lemon zest. Stir until everything is well mixed in.
Beat the egg whites in a different bowl until they make stiff peaks. Mix the egg whites into the mix very slowly until they are just combined.
Be careful not to mix the ingredients too much, as this will make the egg whites lose their shape and change the cake’s structure.
As soon as the baking dish is ready, pour the batter into it and use a spoon to smooth the top.
It should be baked in a hot oven for 45 to 55 minutes, or until the top is golden brown and the middle is set but still a little wobbly.
After taking the cake out of the oven, let it cool all the way in the baking dish. After the cake has cooled, sprinkle powdered sugar over the top to make it look nice.
Peel the Lemon Magic Cake and cut it into pieces. You can serve it cold or at room temperature. Have fun with the magical burst of lemon taste in every bite!
Tips for RecipeÂ
Use eggs that are at room temperature: For best results, let your eggs warm up before adding them to the mix. This will help the egg whites get more air and volume when you beat them.
Don’t mix the batter too much. When you add the beaten egg whites, do it slowly and only until it’s all mixed in. If you mix the cake too much, it can get thick instead of light and airy.
Use fresh lemon juice and zest. Fresh lemon juice and zest are the key to getting that bright lemon taste. If you want fresh, zesty lemon juice, don’t buy it in a bottle. That’s what makes fresh lemon juice so great.
Check to see if it’s done. The baking time will depend on your oven, so keep an eye on the cake near the end of the time. The middle should be fixed, but it should still move a little when you shake it gently.
Let the cake cool all the way down. The cake sets and gets its unique structure as it cools, which is like magic. Wait until the cake is totally cool before cutting it up and serving it.
NutritionÂ
- Calories: Approximately 290 kcal
- Total Fat: 12g
- Saturated Fat: 7g
- Cholesterol: 120mg
- Sodium: 85mg
- Total Carbohydrates: 40g
- Dietary Fiber: 0.5g
- Sugars: 27g
- Protein: 6g
