📋 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.

Course Dessert

Cuisine British

Keyword lemon curd cake, lemon magic cake, lemon pudding

Prep Time 15

Cook Time 45

Total Time 1

Servings people

Calories 253kcal

Author Laura Tobin

Equipment

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

US Customary - Metric

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