Lemon Magic Cake Recipe Make 1 Batter Get 2 Layers

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.

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

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.

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

7. With an electric mixer with a whisk attachment, whip the egg whites to stiff peaks at medium-high speed
8. Gradually add the egg whites to the lemon mixture
9. Whisking them by hand very gently until all the small lumps of egg whites are gone

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

5. Once the cake is ready and the top golden brown, remove it from the water bath and let it cool down completely
6. 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
7. Fill the center hole with fresh fruits; strawberries are my favorite

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.

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.

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.

More fruits recipes you may like

Here are more desserts made with fruits:

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