Thursday, April 17, 2014

Lemon Magic Custard Cake


With photos of 'magic cakes' showing up all over the blogs and pinterest lately...I decided to try a lemon version over here.  What's so magic about it?  You pour in one batter and once it is baked you have distinct layers...a custard beneath a cake.  Serve with a dusting of powdered sugar and top with a dollop of whipped cream and some blueberries.

Ingredients:
  • 4 eggs, separated
  • 1 tsp lemon juice
  • 3/4 cup sugar
  • 1/2 cup butter, melted
  • 3/4 cup all-purpose flour
  • 2 cups milk (lukewarm)
  • 1/4 cup lemon juice
  • 1 1/2 Tbsp lemon zest
  • icing sugar, whipped cream, berries (optional toppings)
Directions:
  1. Preheat oven to 325F.
  2. Grease an 8" or 9" square pan or a 9" deep pie plate (or spring form pan)*.
  3. Separate the eggs. 
  4. Beat egg whites with 1 teaspoon lemon juice until stiff. (The lemon juice stabilizes and adds volume to the egg whites.) Set aside.
  5. In a separate bowl, beat the yolks with the sugar until light and fluffy. 
  6. Add the melted butter, lemon zest and lemon juice, and beat until combined.
  7. Slowly add flour, mixing well.
  8. Add the milk slowly and combine thoroughly.
  9. Gently fold in the egg whites, 1/3 of them at a time. Make sure there are no lumps.
  10. Pour batter into prepared baking dish. This is a very runny batter.
  11. Bake for 50-60 minutes, or until the top is lightly golden.It should still be slightly jiggly in the center.
  12. Cool completely before serving. 
  13. Dust the top with powdered sugar. Serve with berries and whipped cream, if desired.
*Unless your spring form pan has a very tight seal, the batter may leak through into the oven at the start of the baking period.   Though the spring form pan makes it easy to serve the cake...you might want to consider that!



23 comments:

  1. I am making this today!!!

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  2. Yum ... pass me a piece, Judy ??

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  3. This looks so good! would love to make it but I cannot have lemon juice.
    How can I make it without that?

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    Replies
    1. Check on-line for chocolate, vanilla, butterscotch or even coconut versions. There are many options besides lemon, it seems!

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    2. Well, you can't. It's called a lemon cake.

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  4. Looks delicious!
    But how does this happen? does anyone know?

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    1. I have no idea of the science behind 'magic cakes', but am guessing they are rather like a soufflé with too much liquid...resulting in a sponge-like cake on top with custard beneath.

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    2. Whatever it is.... I'm going to try it! Thanks!

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    3. first had this type of cake many years ago in France. It was an apple cake and it was the perfect combo of cake and pudding and a crunchie top with burnt suger. recently found a good apple cake recipe at cooks illistrated. Will use this one as I love lemon. you could also make it with orange or lime, any citrus. The magic happens with the seperation of the eggs and techique in the way its layered to bake
      P.S. Judy love your web site and although I am new also had the same printing problem. Followed all the instructions but had to write it out to get it. Many thanks.

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  5. I think I just found my Easter dessert for Saturday's family gathering. :)

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  6. Oh yum! I just added lemons to my grocery list :)!! Happy Easter to you and yours Judy....thinking of you often!

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  7. I just made this, and it's GREAT, except that I had too much batter for a standard 8x8" pan, so I got 2 out of them. Did I beat the egg whites too fluffy? No one's complaining about getting 2 pans though. :)

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    Replies
    1. Interesting! I have always made used a 9" round pan which is the same 'area' (63 inches) as an 8" square (64 inches) without any problems. Enjoy the extra pan of lemony goodness!

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  8. that cake looks and sounds delicious, thank you for the recipe!

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  9. This is the perfect easy recipe for Easter weekend. My brother is coming tomorrow and he is a huge fan of all things lemon, so I will be making this tomorrow.
    Can anyone help with a printing problem I have every time I try to print a recipe from MGCC. The background of the pages comes out black & the words grey. I used almost a whole cartridge of black ink the last time I printed something from this site. It doesn't happen anywhere else. Any suggestions? Thank you

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    Replies
    1. I'm not sure what the issue might be, Ellen. I just tried it...using the print button right beneath the recipe, and it printed fine. I click on the box that says remove images...so that only the actual recipe prints out. I'll check with the others and see if anyone has had that same problem.

      Hope the lemon custard cake turns out for you!

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  10. sounds really good I make a lemon sponge pie that my grandmother made in 1940. I am going to make this for my quilting ladies we meet every Tuesday and do hand made quilts. I am working on a Log Cabin quilt not and have another one to start when this one is finished.Thanks

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  11. To print, just open a new word document, copy, cut and paste. Works fine. Plus you can increase the font size etc. as desired.

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  12. Judy, can I put it in the refrigerator overnight?

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    Replies
    1. It is best served fresh...but leftovers can be stored in the fridge for serving the following day.

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    2. Judy, thank you so much for this wonderful recipe my husband loved the cake!! I did put two pieces and the refrigerator sense is only my husband and me but he had them for breakfast the next morning and there were still delicious. Thank you again and god bless...

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  13. HMM I most have done something very wrong. The top was cracked. The cake was all custard, just a thin layer of cake on top and it looks uncooked. I let it in the oven for 1 hour. I may have to try again, At least the thin cake top taste good

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