Description

This Lemon Custard Magic Cake bakes into three dreamy layers — a soft sponge top, creamy lemon custard center, and tender base. Bright, tangy, and irresistibly smooth!

Ingrédients

Scale

For the Cake Batter:

3 large eggs (room temperature)
¾ cup granulated sugar
½ cup unsalted butter, melted and cooled
1 cup whole milk
1 tsp vanilla extract
Zest of 2 lemons
1 cup all-purpose flour
1 ½ tsp baking powder
Pinch of salt

For the Lemon Custard Layer:

1 cup milk
2 large egg yolks
⅓ cup sugar
2 tbsp cornstarch
1 tbsp butter
Juice of 1 large lemon
Zest of 1 lemon

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Instructions

Step 1 – Prepare the Lemon Custard: In a saucepan, whisk together egg yolks, sugar, cornstarch, and milk until smooth. Cook over medium heat, whisking constantly, until thickened. Remove from heat and stir in butter, lemon juice, and zest. Set aside to cool.
Step 2 – Make the Cake Batter: In a large bowl, beat eggs and sugar until light and frothy. Add melted butter, milk, vanilla, and lemon zest. Sift in flour, baking powder, and salt. Mix until smooth and combined.
Step 3 – Combine and Bake: Pour half of the batter into a greased 9-inch baking pan. Spoon the lemon custard evenly over the layer, then top with remaining batter (it’s okay if it doesn’t fully cover). Bake at 350°F (175°C) for 35–40 minutes, until golden and just set.
Step 4 – Cool and Dust: Allow to cool completely before dusting with powdered sugar. Slice gently — the custard layer should be creamy and slightly wobbly.

Notes

💡 Pro Tip: For extra lemon flavor, add a few drops of lemon extract or replace some of the milk with fresh lemon juice. Serve chilled or at room temperature for the best texture.

Temps de préparation: 25 minutes
Temps de cuisson: 40 minutes
Catégorie: Dessert
Méthode: Baked
Cuisine: European

Nutrition

Portion: 1 slice
Calories: 290
Sucre: 25g
Sodium: 95mg
Graisse: 14g
Graisse saturée: 8g
Graisses insaturées: 5g
Gras trans: 0g
Glucides: 36g
Fibres: 0g
Protéine: 5g
Cholestérol: 135mg