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!
Ingredients
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
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.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baked
- Cuisine: European
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 25g
- Sodium: 95mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 135mg