Lemon Magic Cake Recipe

"Magic Cake is a fun cake to make, and it’s cool when you cut it open and see the three layers. If you like custard you are going to love this cake. The bottom layer tastes like hardened custard, the middle later is gooey custard and the top layer is like fluffy cake. The lemon helps make it taste light and fresh. It’s not too sweet, so they make a nice alternative to lemon bars. They taste heavenly straight from the fridge. PLEASE NOTE: You can refrigerate for up to 5 days. You can double this recipe to make a 9x13 inch pan, and just adjust the cooking time."

Step by Step Method

Step 1

Preheat the oven to 325 degrees F.

Step 2

Grease an 8x8 inch square pan with butter. You could easily use an 8 inch round cake pan instead.

Step 3

Melt the butter, and set aside.

Step 4

Beat the egg whites and vinegar with an electric mixer, until they form stiff peaks.

Step 5

In a separate large mixing bowl beat together the egg yolk and sugar with a hand whisk. Beat until well combined.

Step 6

Add the melted butter, lemon juice and lemon zest. Mix together, then add the flour, followed by the milk. (It’s quite a sloppy batter, so that’s why I recommend using a hand whisk rather than an electric mixer).

Step 7

Fold the egg whites into the batter, but only fold in one third at a time. You want to fold gently, however you still want to fold it in enough to get rid of all the big lumps.

Step 8

Once the egg whites are all folded in, pour the batter in the prepared baking dish, and bake for roughly 60 minutes, or until done. (All ovens are different, so start checking at 40 minutes and keep checking until done. Mine was done in 50 minutes).