Made up of one simple batter this Lemon Magic Custard Cake ends up in a beautiful cake with three different textures.
The bottom forms into an incredibly smooth and creamy custard layer that's just pure indulgence.
The middle layer forms into a tender cake that's almost like a sponge. It has a lightness to it, and yet it's not too fluffy, so it compliments the custard layer perfectly.
And fluffy top layer has a cloud-like texture. Its delicately airy, soft, and bursting with the most amazing tangy lemon flavor!
NOTE: If you're just starting out with baking, the information shared in this post will be super helpful in ensuring your baking turn out successful!
The post includes a visual with step by step pictures so you can see what the batter at each stage should look like.
Perfect for beginners in the baking world or those trying out this recipe for the first time.
How to make Lemon Magic Custard Cake
Here are step by step pictures so you can see what the batter at each stage should look like. The full printable recipe with amounts and instructions are at the end of this post.
Separate 4 large eggs, yolks in one bowl and whites in another.
- Beat Egg whites: Using a handheld mixer, beat the egg whites on medium speed for about 4 minutes.
- When the beaters are lifted from the bowl, the whites should now form stiff peaks. Set aside. Be careful not to overbeat the egg whites past this stage. Or the result will be curdled egg whites.
Rinse out and dry the whisk or beaters before you use it on the egg yolk mixture in the next step.
- Egg yolk mixture: Add ¾ cup (150g) white granulated sugar to the bowl with the yolks.
- Beat until the mixture turns pale and creamy (about 3 minutes)
- Pour in ½ cup (113g) melted butter and 1 teaspoon vanilla extract.
- Mix until well combined
- Add the flour: With a spatula use a folding motion to mix in ¾ cup (96g) all purpose flour (same as plain flour -UK OR cake flour)
- Add ¼ cup (60ml) freshly squeezed lemon juice and 1 Tablespoon lemon zest and mix. Beat with a whisk or handheld beater until just incorporated.
- While beating, slowly pour in 1 ¾ cup (413 ml) lukewarm whole (full fat) milk
- Mix until fully combined.
- Combine the egg yolk mixture with the egg white mixture: Use a spatula to transfer the beaten egg whites to the yolk mixture.
- Fold the beaten egg whites gently into the yolk mixture with a spatula.
Don't worry if you see a few specks of egg white on the surface. Its fine. You don't want to overbeat it.
- Pour the mixture into your prepared pan: The mixture will look thin and quite runny as you pour it into the baking pan. This is also perfectly normal.
- Bake for approximately 40-45 minutes, or until the center is barely moving and the top feels firm when touched.
How to determine when the cake is fully baked
- Start checking the cake after 30 minutes as baking time may vary depending on your oven or pan. Do not over bake the cake as this will cause it to become rubbery and lose its custard layer.
- If the top is browning too quickly before its baked, then shape foil into a dome and place it over the cake. It should not touch the batter.
- To test if baked: A skewer inserted in the middle of the cake should come out clean
Make sure to cool and refrigerate the cake before slicing
- Remove the cake from the oven, but leave it in the pan to cool for 20 minutes
- Refrigerate: Just leave the cake in the pan and pop it in the fridge for an hour. That way, the custard sets nicely, and you'll get those beautiful distinct layers. The cake will shrink down slightly as it cools, and this is normal
Slice and enjoy
- Remove the cake from the fridge, Sift powdered sugar over the top if you like. Use the overhang of the parchment paper to lift the cake out of the pan.
- Then slice into portions and enjoy 😋
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