Lemon Magic Cake
Lemon Magic Cake – this simple, sweet and sour cake really deserves its name - Magic.
Ingredients
- 4 eggs at room temperature whites and yolks separated
- ¾ cup granulated sugar
- pinch of salt
- 1 stick unsalted butter melted, then cooled
- ¾ cup all purpose flour
- 1 ¾ cups milk lukewarm
- 3 tablespoon fresh lemon juice
- 1 tablespoon lemon zest
- 2-3 drops of vinegar
- powdered sugar optional
Instructions
- Preheat the oven to 325 F. Line 8x8 inch baking pan with parchment paper.
- Beat the egg yolks with sugar and salt until light and creamy, using an electric mixer, medium-high speed.
- Add butter and vanilla and beat for another 2 minutes. Add flour and beat at low speed, until combined.
- Put some lemon zest, lemon juice and continue with beating at low speed, adding milk slowly. Set aside.
- Beat the egg whites with wine vinegar, using high speed until stiff, for about 4 minutes.
- Gently fold in ½ of the beaten egg whites in the batter that has already been prepared using a spatula, repeat until all egg whites are folded in.
- There should still be white bits of egg whites floating in the batter.
- Pour batter into baking pan, put in the oven and bake for 45-60 minutes. The baking time could vary depending on the oven. I baked mine for 50 minutes.
- Take out of the oven to cool completely.
- Cut it into squares and sprinkle with some powdered sugar. Decorate with fresh fruit.
Notes
The cake is ready when the top is golden and the cake is firm to touch.
The inside of the cake is soft and it trembles when you touch the top layer. That‘s OK.When the cake cools, the inside hardens.
Keep refrigerated.
The inside of the cake is soft and it trembles when you touch the top layer. That‘s OK.When the cake cools, the inside hardens.
Keep refrigerated.
Nutrition
Serving: 1gCalories: 277kcalCarbohydrates: 37gProtein: 5gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 5gCholesterol: 121mgSodium: 65mgSugar: 29g
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