This Lemon Custard Magic Cake is a simple, one-batter dessert that magically separates into three delicious layers: a dense base, creamy custard, and fluffy cake. It’s a sweet and tangy treat.
Ingredients List:
For the Cake:
- 4 eggs, separated
- 1 cup icing sugar mixture
- 1 tbsp lemon rind, finely grated
- 1/4 cup lemon juice
- 3/4 cup plain flour
- 125g butter, cooled, melted
- 400 ml milk, slightly warmed
For the Topping:
- 2 tbsp caster sugar
- 1 pinch icing sugar mixture, extra for dusting
How to Make Lemon Custard Magic Cake:
1. Prepare the Oven and Pan:
Preheat the oven to 180C/160C fan-forced. Grease a 20cm square cake pan and line it with baking paper, allowing it to overhang on all sides.
2. Mix the Base Ingredients:
Using electric beaters, beat egg yolks and icing sugar in a large bowl until pale and thick. Add in the lemon rind and juice, and beat until combined. Gradually mix in the flour, followed by the melted butter. Slowly add the warmed milk, beating until well combined.
3. Beat the Egg Whites:
In a separate bowl, beat the egg whites until soft peaks form. Gradually add in the caster sugar, beating until it dissolves.
4. Combine Mixtures:
Gently fold a third of the egg white mixture into the flour mixture. Repeat this in two more batches until just combined. The mixture may have a few lumps.
5. Bake the Cake:
Pour the batter into the prepared pan and bake for 50-55 minutes. The cake should be set but wobble slightly. Allow it to cool completely in the pan.
6. Serve:
Once cooled, carefully cut the cake into slices and serve dusted with extra icing sugar.
Note: The cake must be completely cooled before removing from the pan as it is very fragile when still warm. Feel free to replace lemon with lime or orange rind and juice if you prefer.
Other Delicious Recipes You May Also Enjoy!!
Have you liked our recipe? We’d love to hear from you! Drop a comment below, share your tweaks, and SHARE the recipe with your friends.
