A magical three-layered lemon cake that separates into custard, cake, and sponge layers during baking, creating a delightful dessert with bright citrus flavor and light, airy texture.
Nutrition
Contains moderate amounts of protein from eggs and calcium from milk, but is high in sugar, refined carbohydrates, and saturated fat from butter.
| Calories | 242 kcal |
| Energy | 1013 kJ |
| Protein | 5 g |
| Total Fat | 9 g |
| Saturated Fat | 5 g |
| Trans Fat | 0 g |
| Polyunsaturated Fat | 1 g |
| Monounsaturated Fat | 2 g |
| Cholesterol | 98 mg |
| Carbohydrate | 33 g |
| Sugars | 26 g |
| Dietary Fibre | 1 g |
| Sodium | 47 mg |
This information is AI-estimated. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.
Lemon Magic Cake
Jo Cooks (Joanna Cismaru)
9
servings
0
per serve
0
minutes
Ingredients
Equipment
Electric mixer
Mixing Bowls
Oven
Whisk
Spatula
8x8 inch baking dish
Instructions
Preheat oven to 325°F (163°C). Grease a 8x8 inch baking dish or line it with parchment paper.
Separate eggs and add the egg whites to a mixer and mix until egg whites are stiff. Place egg whites in a bowl and set aside.
Beat the egg yolks with the sugar until light and fluffy.
Add butter and vanilla extract and continue beating for another minute or two until well incorporated.
Add the flour and mix until the batter is smooth and well combined.
Add lemon juice and lemon zest then slowly start adding the milk and beat until everything is well mixed together.
Add the egg whites, a third at a time and gently fold them in using a spatula or a whisk, repeat until all egg whites are folded in, but there should still be white bits of egg whites floating in the batter.
Pour batter into baking dish and bake for 40 to 70 minutes or until the top is lightly golden and the cake is firm to the touch. The baking time could vary greatly depending on the oven, so take a peek at around 40 minutes and see how it looks.
Sprinkle some powdered sugar after cake has cooled. Cut it into squares and serve.
Lemon Magic Cake
Jo Cooks (Joanna Cismaru)
9
servings
0
per serve
0
minutes
A magical three-layered lemon cake that separates into custard, cake, and sponge layers during baking, creating a delightful dessert with bright citrus flavor and light, airy texture.
Ingredients
Equipment
Electric mixer
Mixing Bowls
Oven
Whisk
Spatula
8x8 inch baking dish
Instructions
Preheat oven to 325°F (163°C). Grease a 8x8 inch baking dish or line it with parchment paper.
Separate eggs and add the egg whites to a mixer and mix until egg whites are stiff. Place egg whites in a bowl and set aside.
Beat the egg yolks with the sugar until light and fluffy.
Add butter and vanilla extract and continue beating for another minute or two until well incorporated.
Add the flour and mix until the batter is smooth and well combined.
Add lemon juice and lemon zest then slowly start adding the milk and beat until everything is well mixed together.
Add the egg whites, a third at a time and gently fold them in using a spatula or a whisk, repeat until all egg whites are folded in, but there should still be white bits of egg whites floating in the batter.
Pour batter into baking dish and bake for 40 to 70 minutes or until the top is lightly golden and the cake is firm to the touch. The baking time could vary greatly depending on the oven, so take a peek at around 40 minutes and see how it looks.
Sprinkle some powdered sugar after cake has cooled. Cut it into squares and serve.
Nutrition
Contains moderate amounts of protein from eggs and calcium from milk, but is high in sugar, refined carbohydrates, and saturated fat from butter.
| Calories | 242 kcal |
| Energy | 1013 kJ |
| Protein | 5 g |
| Total Fat | 9 g |
| Saturated Fat | 5 g |
| Trans Fat | 0 g |
| Polyunsaturated Fat | 1 g |
| Monounsaturated Fat | 2 g |
| Cholesterol | 98 mg |
| Carbohydrate | 33 g |
| Sugars | 26 g |
| Dietary Fibre | 1 g |
| Sodium | 47 mg |
This information is AI-estimated. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.
