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    Home » Ingredients » Fruits

    Lemon Magic Cake Recipe Make 1 Batter Get 2 Layers

    Published: Oct 6, 2020 · Modified: Jul 30, 2023. This post may contain affiliate links. Please read my disclosure policy.

    Recipe Jump to Video
    This lemon magic cake is real magic! You have a layered dessert coming straight out of the oven. Fill the hole with strawberries and serve.
    This lemon magic cake is real magic! You have a layered dessert coming straight out of the oven. Fill the hole with strawberries and serve.

    This lemon magic cake will surprise you, it looks complex, but it is very easy to make. With a single batter, you make two layers lemon custard cake, that is magic! Baked in bain marie inside a Bundt pan, when ready, turn it upside down. On the bottom layer you have a fluffy cake and on the top layer a luscious custard layer of lemon pudding. Fill the hole with fresh strawberries and serve this classic magic cake.

    lemon magic cake served on a plate with the entire cake on the background. A glass of strawberry liquor behind
    Jump to:
    • Ingredients
    • Pans you need to make this cake
    • Instructions
    • Baking in Bain Marie
    • When to serve this dessert
    • Important notes
    • The origin of this magic recipe
    • More fruits recipes you may like
    • 📋 Lemon Magic Cake Recipe Make 1 Batter Get 2 Layers

    This fun cake is magic because you make only one batter, but while it cooks, it splits into two separate layers: a sponge cake at the bottom and a creamy pudding on top.

    Actually, it is the opposite as you then turn the cake upside down on the serving plate.

    The flavor and texture are so lemony, creamy, and soft, all lemon lovers will go for second servings.

    But be careful, to have perfect results follow the recipe exactly without making any variations.

    You risk having a liquid pudding running out of the serving dish once you flip it over.

    For more lemon desserts and liquors, you can check out: lime sorbet, limoncello and creamy limoncello

    lemon cake slice where you can clearly distinguish the two layers

    Ingredients

    This homemade magic custard cake needs simple ingredients and you probably already have them in your kitchen:

    • 3 tablespoon - 45 g of butter
    • 1 ½ cups - 300 g of caster sugar
    • 3 tablespoon of flour
    • 6 separate eggs
    • 3 lemons
    • 3 cups - 700 ml of milk

    Pans you need to make this cake

    Before you get started, check you have suitable pans to make this dessert.

    It is cooked in the oven in a water bath.

    You will need a Bundt pan where you pour the cake batter and a larger pan to fill with water and place the bundt pan inside.

    The quantity of batter I made using 3 lemons fills a round pan of 10 in - 25 cm. Therefore, I use a round pan of 12 in - 30 cm to create the water bath.

    The complete list of tools I used to make this recipe is in the recipe card below.

    cake cooking in the water bath

    Instructions

    Making the batter

    1. Mix sugar and flour in a large bowl
    2. Add the melted butter and stir
    3. Grate in the mix the lemon zest
    4. Then add the fresh lemon juice and stir
    5. One at a time add the egg yolks
    6. Last, add the milk and mix the liquid batter
    step by step making the lemon mix
    1. With an electric mixer with a whisk attachment, whip the egg whites to stiff peaks at medium-high speed
    2. Gradually add the egg whites to the lemon mixture
    3. Whisking them by hand very gently until all the small lumps of egg whites are gone
    Showing mixing the egg whites gently

    Baking in Bain Marie

    1. Pour the liquid mixture into the round cake tin (10 in - 25 cm) with a hole in the middle
    2. In a larger pan ( 12 in - 30 cm) with high borders, pour some boiling water just slightly under half in height. If you fill it too high, the water will spill inside bundt pan with the lemon batter
    3. Place the pan with the lemon batter inside the large one
    4. Bake the lemon cake in this water bath in a preheated oven at 400 F - 200 C for 45 minutes
    Step by step photos showing how to cook the lemon pudding
    1. Once the cake is ready and the top golden brown, remove it from the water bath and let it cool down completely
    2. When the cake cools down at room temperature, turn it upside down on a serving dish and keep the lemon cake in the fridge until serving
    3. Fill the center hole with fresh fruits; strawberries are my favorite
    Step by step how to serve the lemon magic cake

    When to serve this dessert

    This perfect dessert is so fresh and light that it can be served at the end of any festive meal.

    However, I find it absolutely perfect for a seafood dinner.

    The lemon helps to cleanse the palate, leaving a fresh citrusy taste in your mouth.

    You can fill the holes with any other fruits you fancy, mixed berries, mango, and papaya for a tropical tone, a mix of melons for summer, or a mixed fruit salad.

    It should be served cold, so make sure it stays in the fridge for at least 1 hour before serving it.

    I serve it with homemade strawberry liquor, a perfect combination of pale yellow and ruby red to end a lavish meal.

    lemon magic cake filled with strawberries on a serving dish

    Important notes

    This cake is perfectly balanced, do not change any ingredients or cooking method if you want it to come out as in the picture.

    Carefully read the Notes on the recipe card for extra tips.

    lemon magic cake filled with strawberries on a dish fork getting a bite

    The origin of this magic recipe

    Although this recipe is not Italian, I grew up with this lemon magic cake. It is an English recipe my aunt Benella has made several times during our summer family reunions.

    While studying in Oxford, she met my uncle Alberto (my mother's brother) in the '70s. It was my uncle's favorite dessert, and the English landlady handed the recipe to my aunt as a good wish for the new couple.

    This lemon pudding made its magic, zia Benella has been a great addition to our family, and we all blessed her cooking. Thank you, zio Alberto..and the landlady!

    Apparently you can make this magic cake with different flavors, but I never tried it.

    original recipe of the lemon cake

    More fruits recipes you may like

    Here are more desserts made with fruits:

    • Easy Italian Pineapple Sorbet Recipe With Prosecco
      Easy Italian Pineapple Sorbet Recipe With Prosecco
    • Traditional Homemade Strawberry Gelato Recipe
      Homemade Strawberry Gelato Recipe With White Chocolate
    • Chestnut Paste Recipe Sweetened and Unsweetened
      Chestnut Paste Recipe Sweetened and Unsweetened
    • Italian Fruit Tart With Custard Crostata di frutta
      Italian Fruit Tart With Custard Crostata di frutta

    If you are making this lemon Magic Cake Recipe, leave your comment below I would like to hear from you. You can find more delicious ideas if you FOLLOW ME on Facebook, YouTube, Pinterest and Instagram or sign up to my newsletter.

    Lemon magic cake

    📋 Lemon Magic Cake Recipe Make 1 Batter Get 2 Layers

    5 from 5 votes
    Laura Tobin
    Servings 10 people
    Prep Time 15 minutes mins
    Cook Time 45 minutes mins
    Total Time 1 hour hr
    Print Recipe Save Saved! Pin Recipe
    This lemon magic cake will surprise you, it looks complex, but it is very easy to make. With a single batter, you make two layers lemon custard cake, that is magic! Baked in bain marie inside a Bundt pan, when ready, turn it upside down. On the bottom layer you have a fluffy cake and on the top layer a luscious custard layer of lemon pudding. Fill the hole with fresh strawberries and serve this classic magic cake.
    Prevent your screen from going dark

    Equipment

    • Measuring mugs
    • Mini Measuring Set
    • KitchenAid Mixer
    • Baking Utensil Set
    • Electrical Citrus Juicer
    • Egg separator
    • Round pan with hole in middle 10 in
    • Round Cake Pan, 12-Inch

    Ingredients
     

    • 3 tablespoon butter
    • 1 ½ cup caster sugar
    • 3 tablespoon flour
    • 6 egg yolk
    • 6 egg white at room temperature
    • 3 lemon
    • 3 cups milk

    Instructions
     

    Making the lemon batter

    • Mix together sugar and flour
      1 ½ cup caster sugar, 3 tablespoon flour
    • Add the melted butter and stir
      3 tablespoon butter
    • Grate in the mix the zest of 3 lemons
      3 lemon
    • Then add the juice of the 3 lemons and stir
      3 lemon
    • One at a time add the egg yolks
      6 egg yolk
    • Last add the milk and mix
      3 cups milk

    Adding the egg whites

    • With an electric whisk, whip the egg whites until firm
      6 egg white
    • Gradually add the egg whites to the lemon mix whisking them by hand very gently

    Baking the lemon cake

    • Pour the mix into a round pan (10 in - 25 cm) with a hole in the middle
    • In a larger pan ( 12 in - 30 cm) with high borders pour some boiling water, just slightly under half in height. If you fill it too high the water will spill inside the lemon batter
    • Place the pan with the lemon batter inside the large one
    • Bake the lemon cake in this water bath in a hot oven at 400 F - 200 C for 45 minutes

    Serving the lemon cake

    • Once the cake is ready, remove it from the water bath and let it cool down completely
    • Once cold, turn it upside down on a serving dish and keep the lemon cake in the fridge until serving
    • To serve the lemon magic cake, fill the holes with fresh strawberries

    Video

    Notes

    • Buy organic lemons and make sure the zest has not been chemically treated
    • Make sure your eggs are at room temperature otherwise the egg white will not get firm
    • When you mix the egg whites with the rest of the batter you need to be extremely careful not to destabilize the foam. Follow the step by step video if you have never done this before
    • DO NOT FILL THE LARGE PAN WITH TOO MUCH WATER. Half should be enough
    • Test to make sure the smaller pan can go in without the water overflowing inside.
    • Push the pan down to the bottom of the water as it will be heavier once the batter is inside.
    • MAKE SURE THE WATER IS ALREADY HOT AT BOILING POINT WHEN YOU PUT THE CAKE IN THE OVEN
    • The oven should be already hot at 400 F - 200 C
    • Wait until it cools down completely before you turn it upside down in the serving plate.
    • The cake should be served cold, leave it in the fridge at least 1 hour before serving it

    Nutrition

    Calories: 253kcalCarbohydrates: 39gProtein: 7gFat: 9gSaturated Fat: 5gCholesterol: 134mgSodium: 98mgPotassium: 182mgFiber: 1gSugar: 35gVitamin A: 388IUVitamin C: 17mgCalcium: 107mgIron: 1mg
    Tried this recipe?Please consider Leaving a Review!
    important notes on ingredients

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    Reader Interactions

    Comments

    1. Dannii

      October 06, 2020 at 5:40 pm

      5 stars
      I adore lemon cake and this looks really simple and delicious. I can't wait to try it.

      Reply
      • Laura

        October 06, 2020 at 5:57 pm

        Thank you, let me know how it goes

        Reply
    2. Emily Flint

      October 06, 2020 at 5:42 pm

      5 stars
      I love lemon and when I found your recipe I knew I had a winner, thanks for all of the great tips!

      Reply
      • Laura

        October 06, 2020 at 5:56 pm

        Thank you, I am sure you will enjoy it

        Reply
    3. Taylor Kiser

      October 06, 2020 at 5:52 pm

      5 stars
      You had me at lemon! This dessert is calling my name!

      Reply
      • Laura

        October 06, 2020 at 5:56 pm

        I hope it was loud and clear, LOL

        Reply
    4. Toni Dash

      October 06, 2020 at 5:58 pm

      5 stars
      This is so good and seriously amazing!! My family enjoyed this! Really impressive!

      Reply
      • Laura

        October 06, 2020 at 6:00 pm

        Thank you, I am so glad to hear

        Reply
    5. Lisa Huff

      October 06, 2020 at 6:00 pm

      5 stars
      Wow so easy! Love that this cake has 2 layers. Saving this one for parties!

      Reply
      • Laura

        October 07, 2020 at 5:22 am

        Thanks, I am sure it will be successful

        Reply
    6. Tamara Kramer-Fischer

      November 24, 2022 at 6:27 am

      Where can we find that cake pan?

      Reply
      • Laura

        November 24, 2022 at 6:47 am

        Hello Tamara, you have to buy two different pans. If you already have a round one with a hole, buy a large pan to fit it in. I have the amazon links on the recipe card under equipment.

        Reply
    5 from 5 votes

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    Laura Giunta Tobin

    Hi, I’m Laura. Welcome to my blog! While many talk about Italian food, I’ve lived it firsthand. Here, I share real Italian home cooking, just as it’s made in Italy. Won’t you join me?

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