John Myers
Lemon magic Cake
The perfect lemon magic cake recipe with a picture and simple step-by-step instructions.
- 500 ml Milk
- 125 g Butter
- 4 Eggs, room temperature
- 130 g Powdered sugar
- 20 g Coconut blossom sugar
- 1 Pck. Vanilla sugar
- 50 ml Freshly squeezed lemon juice
- 1 Organic lemon zest
- 120 g Flour
- 1 pinch Salt
- Icing sugar for dusting
- Preheat the oven to 160 °. Butter form 24 (round) or 25 x 18 (rectangular) well and sprinkle with semolina, or line with baking paper. If you like, encase the form with insulation (see under tips or in my KB). But it is not absolutely necessary. No matter what shape it is, it should be “leak-proof” in any case.
- Warm the milk slightly (do not boil) and dissolve the butter in it. Separate eggs. Beat egg whites with salt until very stiff. Whip egg yolks, powdered sugar, coconut blossom sugar and vanilla sugar whitish, creamy and then stir in lemon juice and zest. Then gradually stir in the still lukewarm milk / butter mixture (splashes, is very liquid). When everything is processed, sift the flour into the mixture in portions and fold in.
- Now – also in portions – add the egg whites to the very liquid dough and fold in so that the egg whites can still be seen in small pieces. Then immediately pour the dough into the mold and let it rest for about 5 minutes without moving the mold.
- Then place in the middle of the oven. The baking time without insulation is 60 minutes. With insulation about 10 minutes longer. The cake is ready when it is golden brown on the surface, but still wobbles slightly in the middle when you move it back and forth. A wooden stick sample is not recommended here.
- First let the cake cool down at room temperature (it collapses a bit, but is ok), then put it in the refrigerator for at least 1 hour ………… dust with icing sugar before serving and …….. enjoy.
- A simple cake, but it eats away like that ……………
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